Panchmel Dal – Wholesome & Delicious

Step 1: Soak the Dals

In a large bowl, combine 1/4 cup Toor Dal, 1/4 cup Green Moong, 1/4 cup Masoor Dal, 1/4 cup Urad Dal (with skin), and 1/4 cup Yellow Moong Dal. Pour enough hot water to completely immerse the dals and let them soak for about 1 hour. If using room temperature water, soak for 2-3 hours.

Step 2: Pressure Cook the Dals

Discard the soaking water. Transfer the soaked dals to a pressure cooker. Add about 4 cups of fresh water, 1 tsp salt, 1/4 tsp turmeric powder, and 1 tsp oil. Stir well to combine. Close the pressure cooker and cook for 5 whistles on medium flame.

Step 3: Prepare the Tempering Base

Heat 1 tsp oil and 1 tbsp ghee in a wide kadai (wok) over medium heat. Once the ghee is melted, add 1 tsp mustard seeds and 1 tsp cumin seeds. Lightly roast them until the mustard seeds begin to splutter. Add 2 dried red chillies (cut in half) and 1/4 tsp hing (asafoetida). Gently toss them for a few seconds.

Step 4: Sauté Aromatics and Vegetables

Add 2 tbsp finely chopped garlic, 1 tbsp finely chopped ginger, and 2 finely chopped green chillies to the kadai. Sauté for a minute until fragrant. Then, add 2 medium-sized finely chopped onions and sauté for 2-3 minutes until they turn translucent. Next, add 2 medium-sized finely chopped tomatoes and sauté until they become nice and mushy, which will take about 5 minutes.

Step 5: Add Spices to Tempering

Once the tomatoes are mushy, add 2 tsp Kashmiri red chilli powder and 1 tsp cumin powder to the kadai. Give it a quick mix, ensuring the spices are well incorporated with the sautéed vegetables. Keep the flame on low to prevent burning.

Step 6: Combine Dal with Tempering

Keeping the flame on low, transfer the cooked dal from the pressure cooker into the kadai with the tempering. Mix thoroughly, ensuring the dal is well combined with the onion and tomato masala. Let it simmer on low flame for about 5 minutes.

Step 7: Finish with Garam Masala and Kasuri Methi

After 5 minutes of simmering, add 1 tsp garam masala powder and a few crushed Kasuri Methi leaves to the dal. Mix well. The dal should be beautifully cooked and fragrant.

Step 8: Garnish and Serve

Finally, add a handful of freshly chopped coriander leaves to the dal. Mix them in gently. Turn off the stove. The delicious Panchmel Dal is now ready to be served.

• If you have more time, soak the dals in room temperature water for 2-3 hours instead of hot water.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• Serve hot with steamed rice or your favorite Indian bread like roti or naan.

• Experiment with adding other types of lentils to the Panchmel Dal for a unique flavor profile.

• For a richer taste, increase the amount of ghee in the tempering.