Panchmel Dal, also known as Pancharatan Dal is a lentil stew made my mixing together five different types of lentils along with a spicy tempering.
This wholesome dal dish stands out in aroma and taste owing to combined flavor of different Dals (lentils) cooked together along with Indian spices.
A mix of five lentils
‘Panch’ in Hindi means five. The name derives from the use of 5 different types of lentils in this dal. The choice of lentils for this dal can vary slightly. These are ones most commonly used:
- Dhuli Moong dal – split & skinned yellow lentil
- Toor Dal (Arhar) – split pigeon peas, yellow in colour
- Chana Dal – spilt and skinned black chick peas
- Dhuli Urad Dal – split and husked black grams
- Masoor Dal – split and skinned red lentil
Rich in nutrition
Panchmel dal is not only tasty but also very nutritious as it low in fats and calories, and rich in proteins. This dal is also gluten free.
Panchmel dal tastes best when served hot with rice or rotis. It can be garnished with coriander leaves to enhance the aroma and flavor.
To make Panchmel Dal recipe at home follow the detailed step by step recipe with photos posted below.
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Category: Main Course
Nutrition (per serving)
Ingredients For Panchmel Dal Recipe
- 2 Tablespoons Moong Dal (Yellow Split Lentils)
- 2 Tablespoons Chana Dal (Split Chickpeas)
- 2 Tablespoons Masoor Dal (Split Red Lentils)
- 2 Tablespoons Toor Dal (Arhar Dal / Split Pigeon Peas)
- 2 Tablespoons Urad Dal (Split Black Gram)
- 1 Onion
- 2 Tomatoes
- 3 Cloves of Garlic
- ~1 Inch Piece of Ginger
- 1 Green Chilli
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/8 Teaspoon Asafoetida (Heeng)
- 1 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Salt
- 1/4 Cup Coriander Leaves (Dhania)
- 1 Tablespoon Oil
Step By Step Instructions With Photos for Panchmel Dal Recipe
Take 2 tablespoons each of yellow moong dal, chana dal, orange masoor dal, toor dal & split urad dal and wash them thoroughly.
Add the lentils in a pressure cooker along with 2 cups of water, 1/2 teaspoon salt and 1/2 teaspoon turmeric powder (haldi). Pressure cook the mixture for 7-8 minutes or till you get 2 whistles. Turn off the heat and let the steam come out before opening the cooker.
Take oil in a pan and add some cumin seeds and asafoetida to it.
When the cumin seeds start to splutter, add some minced ginger, garlic and finely chopped green chillies to the pan.
Add finely chopped onion and fry them till they start to turn golden brown.
Then add the remaining salt, turmeric powder and red chilli powder to the pan.
Add finely chopped or pureed tomatoes. Sauté till the tomatoes and cooked and the gravy starts leaving oil on the sides.
Then add the steamed dal to the pan.
Add 1/2 to 1 cup of water to adjust the consistency. Mix well and bring it to a boil.
Sprinkle some finely chopped coriander leaves on top.
Panchmel Dal is ready. Serve it hot with roti, paratha, bati or rice.
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