Panchmel Dal

Panchmel Dal is a mixed dals (lentils) cooked together and tempered in a spice mix to enhance the flavors and make for a whole some meal with rice or any type rotis but specially with Angakadi roti (bread). The different dals used in this preparation provide a combination of health benefits and flavors in a single dish.

The recipe is a good option to be served as a gravy option in the main course for party or family meet ups. One can up their gravy game by trying other gravy based preparations like Chickpea Masala | Chole Masala, Spinach Cheese Kofta Curry and Kadhai Paneer.

I had done this Panchmel Dal, long back with Angakadi. But it was in one post and I wanted to separate them.

A recipe which I have learnt from my sister to perfectly accompany Angakadi. It has the right spice factor as well as the thickness needed.

Panchmel Dal

The goodness of so many dals (lentils) make it a perfect everyday dal also or when you are looking for a change.

I usually serve this dal with chutney, salad, curd and loads of ghee. This dal is also perfect to serve as main dish in a party with any type of paranthas, pooris or rotis.

Panchmel Dal

Panchmel Dal

Panchmel Dal is a mixed dals (lentils) cooked together and tempered in a spice mix to enhance the flavors and make for a whole some meal with rice or any type rotis but specially with Angakadi roti (bread). The different dals used in this preparation provide a combination of health benefits and flavors in a single dish.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 6

Ingredients

for the dal

  • ¼ cup split red gram tur dal, arhar dal
  • ¼ cup split green gram moong dal
  • ¼ cup split red lentil masoor dal
  • ¼ cup split bengal gram chana dal
  • ¼ cup split black gram urad dal
  • ½ tsp turmeric powder
  • to taste salt

for the tempering (tadka)

  • ¼ tsp mustard seeds rai
  • ¼ tsp cumin seeds
  • a pinch asafoetida
  • ¼ tsp all spice powder garam masala
  • ½ tsp roasted cumin seeds
  • 2-3 tomatoes finely chopped
  • 1-2 onions finely chopped
  • 1 inch ginger chopped or grated
  • 3-4 green chili finely chopped
  • 2-3 dry red chilies
  • 2 tbsp ghee clarified butter

Instructions

for the dal

  • Soak dals together for atleast 1 hour. Put dals in a pressure cooker & add salt & turmeric powder to it. Boil them.
  • In a separate small bowl soak dry red chillies. Finely ground red chillies into a paste using a mortar & pestle. Do not discard the water in which it was soaked.

for the tempering (tadka)

  • In a wok, prepare the seasoning. Add ghee, asafoetida, cumin seeds, mustard seeds, red chilli paste, garam masala, cumin powder and green chillis. Once roasted, add onion & ginger. Fry till they turn golden brown. Now add tomatoes & fry them till they leave ghee.
  • Once the tempering is done, add cooked dal and cook for 4-5 minutes on slow flame. You can adjust salt and water if required. Serve Panchmel Dal with Angakadi, roti, phulkas or paranthas of your choice.

Notes

Serve Panchmel Dal with Angakadi, roti, phulkas or paranthas of your choice. 

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