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


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.