Panchmel Dal
Rajasthani five-lentil dal with toor, moong, urad, chana, and masoor — protein-rich.
For 3 servings
3 steps. 30 minutes total.
- 1
Step 1
- a.Rinse toor, moong, urad, chana, and masoor dals thoroughly.
- b.Combine the lentils in a pressure cooker with water and ground turmeric.
- c.Cook for 20 minutes until the lentils are completely soft.
- d.Mash the cooked lentils slightly with a whisk or spoon for a creamy texture.
TIPSoak the chana dal for 30 minutes prior to cooking to ensure it softens at the same rate as the quicker-cooking lentils. - 2
Step 2
- a.Heat ghee in a heavy-bottomed pan and add cumin seeds until they splutter.
- b.Add chopped onions and sauté for 3 minutes until translucent.
- c.Stir in the ginger garlic paste and cook for 1 minute until fragrant.
- d.Add the tomatoes and cook for 3 minutes until they soften and break down.
- 3
Step 3
- a.Pour the sautéed tempering mixture into the cooked dal.
- b.Stir in the garam masala and salt to taste.
- c.Simmer the dal for 5 minutes to allow the spices to penetrate the lentils.
- d.Garnish with fresh chopped cilantro before serving.
TIPIf the dal is too thick, add a splash of hot water during the final simmer to reach your desired consistency.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dals, especially chana dal, is non-negotiable for an even and soft texture.
- 2Always add red chili powder to the tempering after turning off the heat to prevent it from burning and turning bitter, which would spoil the taste of the dal.
- 3For an authentic smoky flavor (dhungar method), place a small steel bowl in the center of the finished dal, add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the pot for 2-3 minutes.
- 4The final squeeze of lemon juice is essential to cut through the richness and brighten the earthy flavors of the lentils.
- 5Adjust the consistency of the dal to your liking. For serving with rice, a slightly thinner dal is preferred, while a thicker dal goes well with roti or baati.
Adapt it for your goals.
Vegan Version
To make this recipe vegan, simply replace the ghee with a neutral vegetable oil like sunflower or canola oil for the tempering.
No Onion/Garlic VersionNo Onion/Garlic Version
For a Sattvic or Jain-friendly version, you can omit the onion and garlic. The dal will still be incredibly flavorful due to the hing and other spices.
Spicier DalSpicier Dal
If you prefer more heat, increase the number of green chilies to 3-4 or add 1/4 teaspoon of regular hot red chili powder along with the Kashmiri variety in the tempering.
Creamier TextureCreamier Texture
For a richer, restaurant-style dal, stir in 1-2 tablespoons of fresh cream (malai) or cashew cream after adding the tempering.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of five different lentils provides a high-quality, complete protein profile, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Lentils are an excellent source of both soluble and insoluble fiber, which aids digestion, promotes gut health, prevents constipation, and helps manage blood sugar levels.
Packed with Essential Minerals
This dal is a good source of iron, magnesium, potassium, and folate, which are vital for energy production, maintaining a healthy heart, and preventing anemia.
Boosts Immunity
The use of traditional Indian spices like turmeric, ginger, garlic, and cumin provides powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
Frequently asked questions
One serving of Panchmel Dal (approximately 1 cup or 440g) contains around 250-280 calories. This is an estimate and can vary based on the amount of ghee used and serving size.