Panchmel Dal (Panchratna Dal) Recipe: Authentic Indian Lentil Curry

Panchmel Dal, also known as Panchratna Dal, is a flavorful and nutritious lentil dish made from a blend of five different dals. A staple in many Indian vegetarian households, this high-protein recipe is comforting, wholesome, and easily adapted for vegans.

Panchmel dal combines five lentils—each contributing texture and nutrition—to create a rich, hearty dal commonly prepared in regions like Rajasthan and Uttar Pradesh. Below is a clear, streamlined recipe that keeps the traditional flavours intact while being simple to follow.

Recipe:

Ingredients:

Lentils (each ¼ cup):

• Split pigeon peas (Toor/Arhar Dal)
• Whole green gram (Moong)
• Split bengal gram (Chana Dal)
• Split black gram with skin (Split Urad Dal)
• Whole red lentils (Saboot Masoor Dal)

Spices and aromatics:

• 1 tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• Salt to taste
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2–3 split green chillies
• 2 large tomatoes

For Tadka (Tempering)

• 1 tbsp ghee (use olive oil for a vegan version)
• 1 tsp cumin seeds
• A pinch of asafoetida
• 2–3 dry red chillies
• 1 inch piece ginger, julienned
• 5–6 cloves garlic, minced
• Fresh coriander leaves for garnish

Method:

1. Wash and soak all the lentils together for about 2 hours.
2. Drain and transfer the soaked lentils to a pressure cooker or pot. Add enough water, ginger-garlic paste, split green chillies, chopped tomatoes, and turmeric. Cook until the lentils are soft and slightly mushy. Set aside.
3. If the cooked dal is very thick, heat it in a large pan and add water to reach the desired consistency. Stir in coriander powder, cumin powder, garam masala, and salt. Taste and adjust seasoning.
4. Prepare the tempering: heat ghee or olive oil in a small pan. Add cumin seeds, a pinch of asafoetida and dry red chillies. When the cumin starts to sputter, add julienned ginger and minced garlic. Sauté for a couple of minutes without burning them.
5. Pour the hot tempering into the simmering dal and mix well. Let the flavours meld for a few minutes over low heat. Adjust seasoning if needed.
6. Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.

Tips

1. Panchmel dal is traditionally served slightly thick rather than runny. It often thickens as it cools and benefits from a short rest, which deepens the spice flavours. If it becomes too thick, add a little hot water and reheat gently, then check seasoning.
2. If you prefer a milder dal, reduce or omit the red chilli powder. The recipe is flexible—adjust spice levels to suit your family’s taste.

Serve this Panchratna dal hot with rotis or steamed rice. It’s nourishing, tasty, and a family favourite at many homes.

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