South Indian Food

Panchmel Dal | Rajasthani Panchratna Dal In Immediate Pot

March 1, 2024

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Scrumptious and wholesome panchmel dal recipe (five-lentil-based curry) made in Immediate Pot! Try easy methods to make this panchmel dal recipe within the electrical strain cooker (Immediate Pot) with detailed step-wise footage.

panchmel dal served with raw veggies and rice

My love for dal is nothing new. I’ve shared fairly a number of dal recipes, one from every state in India and made in Immediate Pot. Even then, there’s much more to discover. Dals may be handy, comforting, and dazzling; they will jazz up any meal. Right now, I’m sharing one such dazzling dal recipe known as panchmel dal.

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What’s panchmel

This panchmel dal, often known as panchratna dal, is from the Royal State of Rajasthan 🙂 Panch means 5, and this recipe has the goodness of 5 completely different sorts of dal. It’s extra like dal tadka however with 5 completely different dals. The 5 dals that I used are moth dal, black urad dal, chana dal, inexperienced moong dal, and toor dal. You possibly can take equal measures of those dals or regulate the combination based mostly in your desire.

My model of panchmel

Right here is my model of the panchmel dal recipe made in Immediate Pot. You possibly can very effectively make this on the stove-top strain cooker too. I discovered this recipe from my good friend, who’s from Rajasthan. She provides two tempering to this dal at completely different levels, and I comply with the identical. It provides a lot taste, and if you’re searching for an alternative choice to on a regular basis dal tadka, this can be a good wager. It’s nice for events and potlucks, and you’ll simply make it in Immediate Pot.

Let’s get straight into the elements and the process.

close up shot of panchratna dal serve with rice

Elements required

Lentils – I used equal measures of moth beans, entire black urad, chana dal, inexperienced moong dal, and toor dal.

For the primary tempering, We’d like oil, and we saute some onion, bay leaf, and ginger-garlic paste. Then we add tomatoes and a few inexperienced chilies to spice it up.

Spices. We’d like purple chili powder, coriander powder, turmeric powder, and garam masala so as to add taste to this dal.

For the second tempering, we’d like ghee, cumin seeds, and dried purple chilies.

Other than these elements, we’d like water, salt, asafoetida, and cilantro to garnish the dal.

Dietary specs and serving options

This panchmel dal is a nut-free recipe. For the second tempering, I used ghee. However you should utilize oil for a vegan model. Additionally, use gluten-free asafoetida or skip the identical for a gluten-free model.

This dal pairs effectively with steamed rice, jeera rice, delicate pulav, and roti.

Leftover dal freezes effectively. Should you make this bulk, you may portion and freeze the dal.

panchmel dal served in white bowl with spoon inside

Find out how to make panchmel dal in Immediate Pot

Rinse all of the dals completely and soak them in water for quarter-hour. Then drain the water.
Set the Immediate Pot in saute mode and add oil. Add the bay leaf, slit inexperienced chilies, and asafoetida when the oil is sizzling. After 30 to 40 seconds, add the chopped onion and saute for two to three minutes. Then add ginger-garlic paste and saute once more for two to three minutes or till the uncooked odor of the ginger and garlic goes off.

Subsequent, add the chopped tomatoes and cook dinner for 2 minutes. And switch off the Immediate Pot.

Add the spices, purple chili powder, coriander powder, turmeric powder, and all of the dals. Add 2.5 cups of water and blend effectively.

Shut the Immediate Pot. Make sure the sealing ring is in place, and the vent must be within the sealing place. Stress cook dinner the dal for 20 minutes at high-pressure mode and let the strain launch naturally.

Then open the lid and blend and mash the dal. Add ½ extra cup of water, salt and garam masala.

Set the Immediate Pot in saute mode once more, simmer the dal for 10 to 12 minutes, and switch off the Immediate Pot.

Parallely, warmth the ghee in a separate pan, and when it’s sizzling, add the cumin seeds and dried purple chilies. When the cumin seeds sizzle, add the tempering to the dal.
Lastly, garnish it with cilantro. Serve the dal with rice, roti, or jeera rice.

Recipe Notes

Modify the salt and spices to style.
As part of your meal prep, you may soak and strain cook dinner the dal individually and refrigerate them. And when required, you may put together the primary tempering and cook dinner the tomatoes and spices till mushy. Then add the cooked dal and different spices, simmer the dal, and do the ultimate tempering.
You need to use equal measures of the dal or regulate the dal measures to your desire. You want 1.25 cups of dal measure for this spice measure.

Extra dal recipes

PS: Should you do that panchmel dal, please bear in mind to remark and price this recipe. Please remark in case you have any questions, and I’ll get to it ASAP. Observe me on my Pinterest for extra wholesome and scrumptious concepts! Observe me on Instagram or be part of my Fb Group for extra recipe updates! You can too sign-up for my publication for weekly updates.

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