Indian · serves 2

Panchmel Dal

Five dals in one pot. Deeper than any single dal and no extra work.

35 min Easy Vegetarian

Ingredients

  • 1/4 cup each: toor, moong, chana, urad and masoor dal
  • 1 tsp cumin
  • 2 dried red chillies
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tomato
  • 1 tbsp ginger-garlic paste
  • Hing
  • 3 tbsp ghee
  • Lemon

Method

  1. Rinse all five dals together, pressure cook with turmeric and salt — 4 whistles.
  2. Whisk lightly. Some texture is good here.
  3. Tadka: ghee, cumin, red chillies, hing, then ginger-garlic paste.
  4. Tomato and coriander powder, cook till soft.
  5. Pour into the dal, simmer 8 minutes.
  6. Lemon and coriander. Bati or plain rice.

Questions people ask about Panchmel Dal

How long does Panchmel Dal take?

About 35 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

Can I make Panchmel Dal ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Panchmel Dal vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need a pressure cooker for Panchmel Dal?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Panchmel Dal?

Bati or plain rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

Read more on the technique

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