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Five Lentil Soup (Panchmel Rajasthani Dal)
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5 from 3 votes

Panchmel Dal - Five Lentil Soup

Lentil can be cooked in many different ways. This particular recipe uses a combination of five different lentils. This can be had just as a soup, or had with other accompaniments such as rice or bread. Panchmel dal tastes best when served with unleavened Indian breads such as missi roti, tandoori roti, baati or khoba roti.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course, Soup
Cuisine: Indian
Keyword: Lentil Soup, Panchmel Dal
Servings: 6
Calories: 211kcal

Ingredients

Split Lentils

Spices

Instructions

Stove Top Pressure Cooker Method for Panchmel Dal

  • Wash the lentils three to four times and and drain all water each time.
  • Pressure cook till dal is al dente. Time and number of whistles vary depending on the type of pressure cooker, heat setting and quantity. I boiled it for 10 minute on medium heat until whistle starts sounding intermittently.
  • In a separate pan, heat ghee or oil and add asafoetida (hing), cumin seeds (jeera), cloves and dry whole red chilies. Let it roast for a few seconds.
  • Now add ginger and green chilies. Continue roasting.
  • Then add finely chopped onion and saute further until onion is translucent or golden brown.
  • Now add chopped tomatoes and cook further they are mushy and the whole mixture starts separating oil.
  • Add spices – turmeric powder, coriander powder, red chili powder and salt.
  • Once all spices are mixed and you can smell the flavors, add pressure cooked lentils. Mix well and let it cook more.
  • Add water (if needed) to get to the desired consistency.
  • Once it starts boiling, then turn off the heat and add garam masala, dry mango powder, lemon juice and chopped cilantro. Mix well and transfer to a serving bowl.
  • For extra rich look and flavors, like in the picture below, add tamper from the top. Serve with famous Rajasthani bread – Baati.

Instant Pot Recipe Method for Panchmel Dal

  • Start the instant pot on SAUTE mode and heat ghee/oil in it.
  • Add asafoetida (hing), cumin seeds (jeera), cloves and dry whole red chilies. Let it roast for a few seconds.
  • Then add green chili, ginger and saute for 30 seconds
  • Then add diced onion.
  • Saute until onions are translucent.
  • Now add tomatoes and saute until soft and mushy.
  • Add all the spices except garam masala and lemon juice and mix them.
  • Wash the lentils for 3-4 extracts of water and then add them to the instant pot.
  • Add water equal to three times the dry lentil volume
  • Press CANCEL and close the instant pot lid with vent in sealing position.
  • Press MANUAL or PRESSURE COOK mode for 0 minutes and let the pressure release naturally (NR)
  • When float valves pops down, open the lid, add garam masala and lemon juice.
  • For extra rich look and flavors, add tamper from the top.

Notes

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Nutrition

Calories: 211kcal | Carbohydrates: 29g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 28mg | Potassium: 434mg | Fiber: 12g | Sugar: 3g | Vitamin A: 880IU | Vitamin C: 12.3mg | Calcium: 47mg | Iron: 3.8mg