Panchmel Dal Recipe
Panchmel Dal is a delicious Indian dal with a mix of five lentils - masoor dal, yellow moong dal, toor dal, urad dal, and green moong dal. Learn how to make Rajasthani style panchratan dal.
Servings: 4
Calories: 327kcal
Equipment
- Heavy Bottom Kadhai
Ingredients
- 1 Cup Panchmel dal ¼ Cup each chilka urad dal, toor dal, yellow moong da, green moong, masoor dal
- 4 Cup Water
- 1 Cup roughly chopped tomato
- 1 - 2 green chillies chopped
- 1 tablespoon grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon dry mango powder (amchur)
- 1 teaspoon coriander powder (dhaniya powder)
- Salt to taste
- 1 teaspoon red chilli powder
Ingredients for tempering:
- 4 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)
- 2 dry red chilli
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon Garam Masala (see recipe)
Instructions
- Mix all five lentils in a bowl. Wash and rinse lentils with water. Soak in water for 1 - 2 hours.
- After one hour, drain water from the dal. Add soaked dal in a pressure cooker along with chopped tomato, ginger, green chili, turmeric, salt, and 4 Cups of water.
- Pressure cook the dal over medium heat for 2 – 3 whistle or 10 - 15 minutes. Allow the steam to release naturally from the pressure cooker.
- Open the lid of the pressure cooker and gently mash the dal using the back of the ladle. Add 1 cup more water if the dal seems too thick.
- To prepare tempering, heat ghee in a kadhai.
- Add cumin seeds, red chilli, asafoetida and fry for 10 - 20 seconds to release the aroma of the spices.
- Add boiled dal over the tempering. Be careful as dal might bubble and splutter. Stir to mix evenly. Keep the gas flame between medium-high.
- Add red chilli powder, mango powder, coriander powder, and a teaspoon of Garam Masala. Stir to combine. Taste and adjust the seasoning according to taste. Simmer dal for 5 - 6 minutes over low heat. Turn off the heat.
- Garnish panchmel dal with chopped coriander.
- Serve panchmel dal with basmati rice, bati or Chapati.
Notes
- You can mix all lentils in equal parts at home. Or use the readymade mix of these five lentils easily available in Indian grocery stores and supermarkets.
- Soaking dal in water for 1 - 2 hours reduces the cooking time and helps in getting a thick consistency of the dal.
- Panchmel Dal is usually cooked in pure ghee. You can use butter. Avoid using refined or olive oil for the purpose.
- Adjust the amount of spices and chilies according to your taste preference.
- You can store the leftover cooked panchmel dal in an airtight container in the refrigerator for 2 - 3 days.
- Dry uncooked lentil mix can be stored at room temperature in an airtight jar for months.
- You can cook this dal in an instant pot or electric pressure cooker. Follow my tips from the post above.
Nutrition
Calories: 327kcal | Carbohydrates: 35g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 141mg | Potassium: 622mg | Fiber: 16g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 43mg | Calcium: 47mg | Iron: 4mg