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Panchmel Dal

Panchmel dal is Indian dal prepared with five varieties of lentils or dals.
Course Side Dish
Cuisine Indian, North Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3
Author Usha Rao


  • 1 tbsp Toor Dal
  • 1 tablespoon Chana Dal
  • 1 tablespoon Moong Dal
  • ½ tablespoon Whole Moong
  • ½ tablespoon Urad Dal
  • 1 tsp Oil


  • 2-3 teaspoon Oil or Ghee for vegan use oil or vegan butter
  • 3 small Green Chilies cut into 3 pieces each
  • ¼ teaspoon Cumin Seeds
  • 2 Cloves
  • 2 Cardamons
  • teaspoon Asafoetida
  • ½ tsp Coriander Powder
  • ¼ teaspoon Turmeric
  • ¼ - ½ teaspoon Amchur Powder
  • ¾ teaspoon Salt
  • 1 cup Water
  • Few drops Lime Juice as required


Cook Dals

  • Wash dals and cook in instant with ½ - ¾ cup water and ½ teaspoon of oil.  
  • Set settings to Manual/Pressure Cook, 10 minutes on high pressure and natural pressure release.  
  • Open the lid, add salt, water and give a good stir.
  • Change IP settings to saute mode and bring dal to boil.


  • Meantime, in a frying pan heat ghee+oil for tempering.
  • Add cumin, cardamom, cloves and let the seeds sizzle.
  • Throw in green chilies and let the chilies change color.
  • Next go in the spices and powders. 
  • Turn off the flame.

Final Touch to Dal

  • Immediately pour tempering in boil dal, mix and cover the dal. 
  • Cancel the saute mode and let the dal sit for few minutes.
  • Mind you instant pot plate is still hot and dal will continue to simmer.
  • After 3 - 5 minutes, remove dal from the inner pot from IP. Make sure dal has reached the right consistency and if kept too long in IP, dal will thicken as the plate is still hot.
  • Add lime juice now or squeeze some just before serving.
  • Serve it with some dal or rice.


  • This recipe uses equal parts of chana dal, toor dal, moong dal and, ½ part each of whole moong and urad dal.
  • For a variation make it with onion, ginger, garlic and tomatoes.
  • Use oil or vegan butter for a vegan recipe.