Panchmel Dal

Updated: Jun 18

Prep Time: 10 Mins Cooking Time: 35 Mins Serves: 4

Ingredients: ¾ cup Moong Dal Yellow Split

½ cup Masoor Dal Split (Split Red Lentils)

¼ cup Chana Dal Split (Split Brown Chickpeas)

⅛ cup Urad Dal Split (Split Black Gram)

⅛ cup Tuvar Dal Split (Split Pigeon Peas)

1 Onion Very Finely Chopped (preferably Indian Onions)

6 Cloves Garlic Finely Chopped

2 tbsp Ginger Paste

2 Thin Green Chillies Slit

1 Tomato Chopped

2 tbsp Coriander

½ Juice of Lime

1 tsp Oil

2 tsp Ghee (Clarified Butter)

1½ tsp Cumin Seeds

¼ tsp Asafoetida

¾ tsp Turmeric Powder

1 tsp Coriander-Cumin Powder (Dhana Jiru)

Salt to taste Method:

  1. Wash and soak all the split dal’s for 1 hour with 3½ cups of warm water.

  2. After an hour, bring the dal to a boil and then add the tomato, ¼ tsp turmeric powder and ¾ tsp salt, then simmer on low heat until it’s cooked.

  3. Meanwhile, in a small pan add the oil and ghee, once hot add the cumin seeds, asafoetida and sauté for 30 seconds. Next, add the garlic and green chillies, sauté for a minute.

  4. Then, add the onions and cook until soft and translucent, add the remaining turmeric powder, coriander-cumin powder and ginger paste and sauté for a minute.

  5. By this point the dal will be cooked, pour the tadka into the boiled dal and mix well. Finally, simmer on a low heat for 10 minutes and add the chopped coriander.


Panchmel Dal | The Rasoi Recipes
Panchmel Dal | The Rasoi Recipes

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