Panchmel Dal - A Hearty Blend of Five Lentils

Ingredients

• 1/4 cup (50g) toor dal (split pigeon peas) 1/4 cup (50g) toor dal (split pigeon peas)
• 1/4 cup (50g) chana dal (split Bengal gram) 1/4 cup (50g) chana dal (split Bengal gram)
• 1/4 cup (50g) moong dal (split mung beans) 1/4 cup (50g) moong dal (split mung beans)
• 1/4 cup (50g) masoor dal (red lentils) 1/4 cup (50g) masoor dal (red lentils)
• 1/4 cup (50g) urad dal (split black gram) 1/4 cup (50g) urad dal (split black gram)
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1/2 teaspoon asafoetida 1/2 teaspoon asafoetida
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 green chili, slit 1 green chili, slit
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse all the lentils thoroughly and soak them in water for 30 minutes. Drain the water.
2. 2.
   In a pressure cooker, add the soaked lentils along with 3 cups (710ml) of water, turmeric powder, and salt. Cook for 4-5 whistles or until the lentils are soft and mushy.
3. 3.
   Heat ghee in a pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
4. 4.
   Add asafoetida, chopped onions, and slit green chili. Sauté until the onions turn golden brown.
5. 5.
   Add ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
6. 6.
   Add chopped tomatoes and cook until they become soft and mushy.
7. 7.
   Add red chili powder and coriander powder. Mix well.
8. 8.
   Pour the cooked lentils into the pan and mix everything together. Adjust the consistency by adding water if needed.
9. 9.
   Simmer the dal for 10-15 minutes on low heat, allowing the flavors to meld together.
10. 10.
    Garnish with fresh cilantro leaves and serve hot with rice or Indian breads.

Treat your ingredients with care...

• Lentils — Soaking the lentils before cooking helps in reducing the cooking time and ensures even cooking. Make sure to rinse them thoroughly to remove any impurities.
• Asafoetida — Asafoetida is a pungent spice commonly used in Indian cuisine. It adds a unique flavor to the dish. If you don't have asafoetida, you can substitute it with garlic powder or omit it altogether.

Tips & Tricks

• For a creamier texture, you can blend a portion of the cooked dal before adding it back to the pan.
• Adjust the spiciness according to your preference by increasing or decreasing the amount of red chili powder.
• Adding a squeeze of lemon juice before serving adds a tangy freshness to the dish.
• Serve Panchmel Dal with a dollop of ghee on top for an extra richness.
• Leftover dal can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop overnight.

Serving advice

Serve Panchmel Dal hot with steamed rice or Indian breads like roti or naan. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Present the Panchmel Dal in a deep bowl, allowing the vibrant colors of the lentils to shine through. Serve it alongside a bowl of steamed rice or with a basket of warm Indian breads.