Panchmel dal is Indian dal prepared with five varieties of lentils or dals and is a great accompaniment for Indian flatbreads, rice.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course, Side Dish
  • Cuisine: Indian, North Indian

Ingredients

  • 2 tablespoons toor dal (split pigeon pea)
  • 2 tablespoons moong dal (split green gram) ((with or without skin))
  • 2 tablespoons urad dal (split black gram/ black lentils) ((with or without skin))
  • 2 tablespoons chana dal (split bengal gram)
  • 2 tablespoons masoor dal (split red lentils)
  • 2 cups water
  • 1 tablespoon oil ((or ghee))
  • 1 teaspoon jeera seeds (cumin)
  • 2 green chilies (chopped)
  • 1 stalk curry leaves
  • 1 medium onion (finely chopped)
  • 1 teaspoon ginger (grated)
  • 1 medium tomato (finely chopped)
  • salt (to taste)
  • 1 tablespoon fresh coriander leaves (chopped)
  • 1 tablespoon lemon juice

Spices:

  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder ((adjust to your spice level))
  • 1 teaspoon coriander powder

Extra Tempering (Optional):

  • 1 tablespoon ghee
  • 2 dry red chilies
  • 1/2 teaspoon jeera seeds (cumin)
  • 1 pinch asafoetida (hing)

Method

Instant Pot Method:

  1. Wash and rinse the dal, keep aside. Press saute mode on Instant Pot. Add oil, and once it's hot, add cumin seeds. Let them crackle. Add chopped green chili, curry leaves and saute for a few seconds.
  2. Then add chopped onion, and minced ginger. Saute till the onions turn light brown in color.
  3. Add tomatoes and cook till tomatoes turn soft, takes 2-3 minutes.
  4. Then add rinsed lentils or dal, turmeric powder, red chili powder, coriander powder, salt, water and give a stir. Adjust spices at this stage.
  5. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 10 minutes. Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes
  6. Remove the lid away from you, add coriander leaves and lemon juice. Also, adjust the consistency of the dal at this point. If it's too dry, turn on SAUTE mode, add some water, and boil for 2 minutes.
  7. Panchmel dal is ready, add extra tempering (tadka) and serve hot with boiled rice, quinoa, or roti.

Stovetop Pot Method:

  1. Combine all the 5 dals in equal proportion and soak in water for atleast 30 mins
  2. Pressure cook the dals adding 2 cups of water for 4-5 whistles.
  3. Heat oil or ghee in a kadai and add the cumin and let them splutter.
  4. Then add hing, curry leaves, grated ginger, green chillies and saute for another 20 secs.
  5. Next add the onions and saute till onions turn light brown in color.
  6. Add tomatoes and cook till tomatoes turn soft, takes 2-3 minutes.
  7. Add all the spice powders - turmeric powder, red chili powder, coriander powder and fry for a minute.
  8. Now add the cooked and mashed dal, stir well. Add water to adjust consistency and salt to taste.
  9. Boil dal for 2-3 minutes on a medium-low flame. Finally, add the lemon juice and chopped coriander leaves.
  10. Panchmel dal is ready and serve hot with boiled rice, quinoa or roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.