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panchmel dal
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Panchmel Dal | Panchratna dal

Made with 5 lentils this panchmel dal is a delicious lentil recipe that is high in protein and is perfect for vegans too. Do try this easy recipe.
Course Dal, Main Course
Cuisine Indian, North Indian | Uttar Pradesh | Punjabi
Keyword panchmel dal, panchratna dal
recipe panchmel dal, panchratna dal
Cook Time 30 minutes
Soaking time 2 hours
Total Time 2 hours 30 minutes
Servings 6 people
Calories 177kcal
Author Rachna Parmar

Equipment

  • Pressure cooker

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

For Tadka (Tempering)

  • 1 tbsp. Ghee clarified butter/use olive oil for vegan recipe
  • 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

Instructions

  • 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 sputter.
  • 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.

Notes

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.

Nutrition

Calories: 177kcal | Carbohydrates: 27g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 17mg | Potassium: 389mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1244IU | Vitamin C: 17mg | Calcium: 87mg | Iron: 5mg