Panchmel Dal / Pachmel Dal Recipe - Rachna cooks
Panchmel Dal / Pachmel Dal Recipe

Panchmel Dal / Pachmel Dal Recipe

Panchmel Dal / Pachmel Dal Recipe

Panchmel Dal or Pachmel Dal as my mum used to call it is a delectable lentil recipe that is bursting with nutrition and flavour. Dal or lentils are an essential part of an Indian vegetarian diet. It is a fantastic source of protein and is made all over the country albeit in different variations.

So panchmel dal is made with a combination of 5 lentils.Β It is made in Rajasthan and UP (at least in my home).

Recipe:

Ingredients:

1/4 cup split pigeon peas (Tuar/Arhar Dal)
1/4 cup whole green gram (Moong)
1/4 cup split bengal gram (Chana Dal)
1/4 cup split black gram with skin (Split Urad Dal)
1/4 cup whole red lentils (Saboot Masoor Dal)
1 tsp. turmeric powder
1 tbsp. red chilly powder
1 tbsp. coriander powder

1 tbsp. cumin powder
1 tsp. garam masala powder
Salt to taste
1 tbsp. ginger paste
1 tbsp. garlic paste
2-3 split green chillies
2 large tomatoes

For Tadka (Tempering)

2 tbsp. Ghee (clarified butter)/oil
1 tsp. cumin seeds
1 pinch asafoetida
2-3 dry red chillies
1 inch piece ginger juliennes
5-6 cloves garlic minced
Coriander leaves for garnish

Method:

Wash and soak the lentils for 2 hours. Pressure cook them in enough water with ginger garlic paste, split green chillies, tomatoes and turmeric till they are mushy. Keep aside.
Heat the lentil mix in a large pan/kadhai. If very thick add some water. Now add in the coriander powder, cumin powder, garam masala powder along with salt. Taste and adjust seasoning.
Prepare the tempering in another pan. Heat ghee. Add in cumin, asafoetida and red chillies. Let the cumin splutter.

Now add the julienned ginger and minced garlic. Heat for a couple of minutes. Don’t let them burn.

Now tip them in hot Panchmel Dal that is simmering away. Taste and adjust seasoning.

Garnish with coriander leaves and serve hot with boiled rice or rotis.

Tip

  1. This dal is served slightly thick and not runny. As you store it, it gets even thicker and tastier as the flavours of the spices get enhanced. So add a little water and adjust seasoning.
  2. If you like your dal mild, you can reduce the quantity of chilly powder or do away with it. Trust me, this dal is not very spicy or hot.
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21 thoughts on “Panchmel Dal / Pachmel Dal Recipe

  1. I love paanchmel dal. I like to have it with white rice and some aloo or brinjal fry, bengali style with ghee or butter on top.
    Just that tadka on top is making me drool! I have started making mixed dal for M for her meals at the creche, it doesn’t always have all the 5 daals though πŸ™‚

  2. Thank you for translating the hindi names of the dal. I have such a nightmare trying to figure it out from recipes. Once cooked with tomatoes and masala, they all look the same πŸ˜›

    This recipe sounds easy enough. I love dals that are slightly thick. I’ve seen some dals in restaurants that run like a stream when poured. Such a turn off!

    That tadka looks so delicious!

    1. You’re welcome. πŸ™‚

      That is true but this one looks a bit darker than your normal yellow lentils. This does taste good and a bit different from the other dals. Try it and let me know how it turned out.

    1. Sure. Yes, I’ve used those pre-mix packs too especially from Patanjali but I prefer making it at home now since the measures are quite simple. πŸ™‚

  3. I love dal. It’s the cozy, easy, go-to dish when I am too lazy to cook anything much. (That’s pretty much every other day, by the way)

    Anything with garlic in it gets a thumbs-up from me.

    1. πŸ˜€ I love dal too. Who doesn’t? This is actually quite delicious and very simple too if you have all the dals at home. Else you can always improvise. πŸ˜‰

  4. Hey, I love this dal! My mom makes too. We call it the “panch misali varan” in marathi. And, Rachna, my mum makes a real sweet and yummy accompaniment with this dal. She mixes wheat atta and jaggery and kneads this into a thick dough, so thick so that can roll it into balls and steam those in the cooker. We then eat these wheat atta sweet balls along with the dal instead of chapatis. The whole recipe is like a delicacy for me and my bro. You must try it. It tastes heavenly. Next time I go home I am going to request mum to make it. πŸ™‚
    Thanks love, for this very special recipe! <3

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