Dal Panchmel
A wholesome and aromatic blend of five lentils, this traditional Rajasthani curry is a protein-packed delight. Its unique texture and rich flavors, finished with a sizzling ghee tempering, make it a perfect companion for baati or steamed rice.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Rinse all five lentils together until the water runs clear.
- b.Soak the lentils in water for at least 30 minutes.
- c.Drain the water and add the lentils to a pressure cooker with 4 cups of fresh water, turmeric powder, and 1 tsp of salt.
- d.Pressure cook on medium-high heat for 4-5 whistles, then let the pressure release naturally.
TIPSoaking the chana dal is especially important for it to cook evenly with the other lentils. - 2
Step 2
- a.Heat 2 tbsp of ghee in a pan. Add cumin and mustard seeds and let them crackle.
- b.Add asafoetida, then add the chopped onion and cook until translucent (5-7 min).
- c.Stir in the ginger, garlic, and green chilies and sauté for one minute.
- d.Add the chopped tomatoes and cook until soft and pulpy (5-6 min).
- e.Add red chili powder, coriander powder, and 0.5 tsp of salt. Cook until ghee separates from the masala.
TIPCooking the masala until the ghee separates is key to developing a deep, rich flavor. - 3
Step 3
- a.Once the pressure has released, open the cooker and gently mash the lentils with a whisk or ladle.
- b.Pour the cooked dal into the pan with the masala and mix well.
- c.Add hot water if needed to adjust consistency.
- d.Bring to a simmer and cook on low heat for 5-8 minutes to let the flavors meld.
- e.Stir in the garam masala and turn off the heat.
- 4
Step 4
- a.In a small pan, heat the remaining 1 tbsp of ghee.
- b.Add the broken dried red chilies and cook for about 30 seconds until aromatic.
- c.Carefully pour the hot tempering over the dal.
TIPBe careful as the tempering will sizzle vigorously when poured onto the dal. - 5
Step 5
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the lentils, especially chana dal, is crucial for even and faster cooking.
- 2Always use hot water to adjust the dal's consistency; cold water can affect the flavor and texture.
- 3The final ghee tadka is essential for the authentic Rajasthani flavor, so don't skip it.
- 4For a smoky flavor (dhungar method), place a small steel bowl in the dal, add a piece of hot charcoal, pour ghee over it, and cover the pot for 2 minutes.
- 5Mash the lentils gently. You want a creamy texture but with some lentils still holding their shape.
Adapt it for your goals.
Jain
Omit the onion and garlic. You can add a little extra grated ginger and asafoetida to compensate for the flavor.
veganVegan
Replace the ghee with a neutral vegetable oil or coconut oil for a completely plant-based version.
quickQuick
To save time, use canned lentils (drained and rinsed) and skip the pressure cooking step. Add them directly to the prepared masala and simmer.
healthyHealthy
Reduce the amount of ghee to 1.5 tbsp total and add more vegetables like chopped spinach or carrots to the masala for extra nutrients.
Why this is on our healthy list.
Rich in Protein
The combination of five lentils provides a complete profile of amino acids, making it an excellent source of plant-based protein for muscle repair and growth.
High in Dietary Fiber
Lentils are packed with fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Source of Essential Minerals
This dal is a good source of iron, magnesium, and potassium, which are vital for energy production, nerve function, and maintaining healthy blood pressure.
Frequently asked questions
Yes, Dal Panchmel is very healthy. It's an excellent source of plant-based protein and dietary fiber from the five different lentils. It also provides essential minerals and vitamins.