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. It is made in Rajasthan and UP (at least in my home).
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
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.
- 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.
- 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.