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.
The goodness of so many dals (lentils) make it a perfect everyday dal also or when you are looking for a change.
|¼||cup of split red gram (tur dal/ arhar dal)|
|¼||cup of split green gram (moong dal)|
|¼||cup of split red lentil (masoor dal)|
|¼||cup of split bengal gram (chana dal)|
|¼||cup of split black gram (urad dal)|
|½||teaspoon of turmeric powder|
|salt to taste|
|for Tempering (tadka)|
|¼||teaspoon of mustard seeds|
|¼||teaspoon of cumin seeds|
|a||pinch of asafoetida|
|¼||teaspoon of garam masala powder|
|½||teaspoon of roasted cumin powder|
|2-3||finely chopped tomatoes|
|1-2||finely chopped onions|
|1||inch of ginger, chopped or grated|
|3-4||finely chopped green chilli|
|2-3||dry red chillies|
|2||tablespoons of ghee (clarified butter)|
|1.||Soak dals together for atleast 1 hour. Put dals in a pressure cooker & add salt & turmeric powder to it. Boil them.|
|2.||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.|
|3.||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.|
|4.||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.|
My sister’s recipe from the repertoire of family recipe.
Serve Panchmel Dal with Angakadi, roti, phulkas or paranthas of your choice.