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Panchmel Dal

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Recipe: Panchmel Dal

Panchmel Dal or Rajasthani Panchratna Dal is a high protein dal or curry made from five different lentils. Nourishing, a bit spicy and delicious creamy, this dal can be enjoyed with some roti, rice or baati. I personally like to add a tadka of ginger on top before serving. It is a game changer when it comes to the flavour profile.

What Is Panchmel Dal?

Also known as Panchkuti, this dal is a union of 5 different lentils. Panch is 5 in Hindi and Mel is union. The five lentils used are moong dal (split moong beans), chana dal ( split brown chickpeas), urad dal (split black gram), toor dal (split pigeon peas) and masoor dal (split orange lentil). Each dal contributes its own to the texture and flavour. Dal has two meanings – the lentils and the curry too. Popular in the western state of Rajasthan, it is  also known as Panchratna dal. Panch is five and ratna is gems.  Serve  with wheat or pearl millet flatbread. Alternately, with baati and churma.

What Is Baati?

Baati is the traditional Rajasthani baked wheat ball which is crunchy on the outside and with a crumb inside texture. Traditionally baked in a tandoor, it can easily be made at home by baking them in the oven. The baati is soaked in ghee and enjoyed with panchmel dal. Some of the cooked baati is crushed into a powder. Powdered sugar, cardamom and ghee are added and mixed. This is churma which is served along with the dal and baati.

 

Sharing Panchmel Dal Recipe With 2026 Alphabet Challenge Group

We’ve reached letter P in this Alphabet Challenge Group. Running for the third year, this challenge was initiated by Wendy who blogs at A Day in the Life on the Farm. For the first challenge in 2024  I made random dishes, 2025 was A-Z salads and this year I’m sharing dals, sabjis, curries from India. For letter P, I decided to redo an old post – Panchmel Dal. It first appeared on my blog on 11th May, 2013. This time round I have decided to include the recipe of baati and churma along with the Panchmel Dal. And updating the old photos.

Churma is a Rajasthani sweet dish which is made from the baked baati.

P is for Panchmel Dal

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Ingredients Required For Panchmel Dal, Baati and Churma

For Panchmel Dal

Chana Dal

Also known as split chickpea lentils. They are sold in many supermarkets and Indian Stores.

Moong Dal

Split Moong beans is used. Can be the one without the skin which is usually yellow in colour or one with the skin which is green. Easily available in most supermarkets and Indian Stores.

Urad Dal

Split black moong. Can use the one without the skin or with the skin. Buy it from any Indian Store and some supermarkets stock it.

Toor Dal

Split pigeon pea. Easily available in Indian Stores. You can get the oiled or without oil one. I prefer to buy the one without the oil.

Masoor Dal

Split puy lentils. It is usually orange in colour Easily available in supermarkets and Indian Stores. Sometimes when I don’t have the split lentils I use the whole put lentils.

Onion

Preferably red onion, peel and finely chopped. We need about 1 cup chopped onion.

Garlic

Peel and finely chop or mince. We need about 1 tbsp.

Ginger

Peel and grate or finely chopped.  If you are going to add a tempering or tadka on top then we need some more ginger, peeled and cut into thin strips.

Green Chilli

Chopped or minced. I prefer to use minced. Add according to your taste.

Kashmiri Red Chilli Powder

Adds a bit of natural red colour without making the dal or curry too spicy.

Red Chilli Powder

Optional. Add some to make it spicy.

Turmeric Powder

Also known as haldi or hardar. We will need some to add to the dals while cooking them and also some for the curry.

Water

Enough water to wash, soak and cook the dals. Also we will need about 1-1½ cups to add to the curry.

Ghee

For this dal I prefer using only ghee. However feel free to use any oil of your preference or a combination of oil and ghee.

Cumin Seeds

Known as jeera or jiru, we need some for the tadka or tempering.

Asafoetida

Adds an umami flavour. If you don’t like the smell or taste of it, can easily be omitted. For gluten free dal don’t add asafoetida or hing if it contains wheat flour.

Whole Dry Red Chillis

To add some to the tadka or tempering. Add 2-3 depending on how hot the dry red chillis are.

Coriander Powder

Adds an earthy flavour to the dal. Easily available in all Indian Stores. Can easily make the powder at home by roasting coriander seeds over low heat till it becomes light brownish in colour. Allow the seeds to cool down before grinding it to a powder.

Tomato

Can use chopped tomatoes of fresh tomato puree. I prefer using fresh tomato puree or passata. If you are using fresh tomatoes then chop them up finely.Cook till they become soft. Usually 2 medium tomatoes are enough.

Salt

Add according to your taste.

Garam Masala

Easily available in most Indian Stores or Supermarkets. Or make some at home. Check out the recipe here.

Fresh Coriander

Wash and chop fresh coriander or cilantro. If the stems are tender add them too.

Kasuri Methi

Kasuri Methi is dried fenugreek leaves. Add some for flavour. Before adding crush it between your palms.

For Baati

Wheat Flour

Normal wheat flour that we use for rotis and paratha. Also known as atta.

Semolina

Fine semolina or sooji. Optional ingredient. I like to add some as it gives a ‘bite’ to the baati. If you don’t want to add semolina replace it with wheat flour.

Ghee

Baati requires an extra amount of ghee so that they do not turn out rock hard. Don’t skimp on the ghee if you want nice crumbly flaky baati. we need ghee to add to the baati dough, then some more to brush the baati with and finally an extra amount to serve with the baati.

Salt

Add a generous pinch. Brings out the flavours of the ghee and flour.

Baking Soda

I like to add some baking soda as it helps to make the baati more flaky.

Ajwain

Also known as carom seeds. Adds flavour to the baati. Crush it lightly between your palms before adding to the flour.

For The Churma

Baked Baati

We will crumble up the baked baati in a food processor.

Powdered Sugar

Add according to your taste to the crumbled baati.

Ghee

Add enough to wet the crumbled mixture. Should resemble wet sand.

Cardamom Powder

Add some for flavour.

Other Ingredients You Can Add

Saffron, chopped almonds and pistachio, some raisins. All optional ingredients.

 

 

 

 

 

 

 

 

 

Print

PANCHMEL DAL WITH BAATI AND CHURMA

Panchmel Dal or Rajasthani Panchratna Dal is a high protein dal or curry made from five different lentils. Nourishing, a bit spicy and delicious creamy, this dal can be enjoyed with some roti, rice or baati and churma.
Servings 4
Author mayurisjikoni

Ingredients

FOR PANCHMEL DAL

  • ¼ cup chana dal
  • ¼ cup moong dal
  • ¼ cup tuvar dal
  • ¼ cup masoor dal
  • ¼ cup urad dal
  • 3 cups warm water
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 2-3 whole dry red chillis
  • 1 cup onion finely chopped
  • ¼ tsp asafoetida optional
  • 1 tbsp garlic finely chopped
  • 1 tbsp ginger grated or finely chopped
  • 1 -2 green chillis paste or finely chopped
  • ½ cup tomato puree
  • ¾ tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ to 1 tsp red chilli powder
  • 1¼ tsp salt
  • 1 tbsp kasuri methi
  • 2 tbsp fresh coriander finely chopped

FOR THE TEMPERING | TADKA | TARKA

  • 1 tsp ghee
  • 1 tsp ginger cut into thin strips
  • ¼ tsp Kashmiri red chilli powder

FOR THE BAATI

  • 1¾ cups wheat flour
  • ¼ cup fine semolina
  • ¼ tsp ajwain
  • ¼ tsp salt
  • ¼ cup ghee
  • ⅛ tsp baking soda
  • ½ cup water
  • extra ghee for brushing and serving

FOR THE CHURMA

  • 2-3 baked baati
  • 2-3 tbsp powdered sugar
  • 2-3 tbsp melted ghee
  • ¼ tsp cardamom powder

Instructions

COOK THE DALS

  • Mix the lentils in a big bowl. Wash the lentils and soak it in 2 cups of warm water for 2 hours.
  • Put the lentils along with the water into a pressure cooker or Instant Pot.
  • Add ¼ tsp salt and ¼ tsp  turmeric powder.
  • Cook over medium heat for 3 whistles if using a pressure cooker.
  • If you are using an Instant Pot then pressure cook for 12 minutes on normal low. Allow the pressure to release naturally.

PREPARE PANCHMEL DAL

  • Add ghee in a deep saucepan over medium heat.
  • When the ghee melts, add the whole dry red chillis and  cumin seeds.
  • Add the chopped onion and asafoetida.  Stir fry  till the onion begin to turn light brown in colour.
  • Add garlic, ginger and green chilli paste. Stir fry for a minute to two.
  • Add remaining turmeric , Kashmiri red chilli  red chilli  and coriander powders. Mix well.
  • Add tomato puree and cook over low heat for 3 to 4 minutes.
  • Add the remaining salt and the cooked lentils.
  • Add 1  cup of warm water and let the lentils simmer over low heat for 20 minutes. Remember to stir the lentils occasionally.
  • Add chopped fresh coriander and garam masala. Mix well.

PREPARE THE TEMPERING | TADKA

  • Heat the ghee in a small pan over low heat.
  • Add the ginger strips and stir fry them for 1-2 minutes.
  • Add the Kashmiri red chilli powder and take the pan off the heat immediately.
  • Pour the tadka over the dal just before serving.

PREPARE THE DOUGH FOR THE BAATI

  • Add the flour, semolina and salt in a mixing bowl.
  • Crush the ajwain lightly between your palms and add to the flour.
  • Add ghee and rub it into the flour.
  • When you press some flour in your fist it should form a lump.
  • Add the water little at a time and form a stiff dough. I used ½ cup water.
  • The amount of water required will depend on the flour. Some absorb more water than others.
  • Cover the dough. Rest it for 30 minutes.

BAKE THE BAATI

  • Preheat the oven to 180°C.
  • Divide the dough into 10 equal parts.
  • Roll each dough into a ball. Make sure there are no cracks. Pinch and seal the cracks.
  • Press the dough a little between your palms.
  • Make a cavity with your thumb in the middle. Alternately, using a sharp knife cut a cross on each dough ball.
  • Brush the dough balls with some ghee.
  • Bake the baati for 20 minutes.
  • Flip them over, brush them with some ghee and bake for 10 minutes more.
  • They should become golden brown in colour.
  • If you want them more brown, put them under the hot broiler or grill for 1-2 minutes. Don't burn them.
  • Drizzle  some ghee over the baati before serving.

PREPARE THE CHURMA

  • Break 2-3 baati into pieces.
  • Grind them to a biscuit crumb consistency in a food processor.
  • Add cardamom powder and the powdered sugar. Add according to your taste.
  • Add ghee and mix well.
  • The texture should resemble like wet sand.

Notes

  • Add 1 tbsp lemon juice or 1 tsp amchur powder if you want the dal to be a bit sour.
  • Add red chilli powder according to your taste.
  • For fresh tomato puree, boil or steam 2 large tomatoes and puree.
  • Don't reduce the amount of ghee for the baati
  • Serve the baked baati with extra ghee
  • Can add some saffron and chopped nuts to the churma before serving.

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A Small Request

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or comment on Pinterest @mayuri62

 

 

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