Name: Panchmel Dal (Dal Panchratna)
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Split Pigeon Peas, split pigeon peas; 1 tbsp Split Yellow Mung Beans, split yellow or green; 1 tbsp Split Bengal Gram, split bengal gram; 1 tbsp Split Black Gram (Skinless), split black gram, skinless; 1 tbsp Split Red Lentils; ½ Tomato, finely chopped; 1 Green Chili Pepper, slit; ½ inch Ginger, grated; ¼ tsp Ground Turmeric; ½ tsp Ground Coriander; ½ tsp Red Chilli Powder; ¼ tsp Garam Masala; 1 tbsp Ghee; ½ tsp Cumin Seeds; 1½ Cloves; ½ Indian Bay Leaf; ⅛ tsp Asafoetida; 1 Dried Red Chili Peppers; ¾ tsp Salt

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Thoroughly wash the five varieties of lentils and soak them as directed.
Pressure cook the soaked lentils with the measured water, turmeric, and salt for 4-5 whistles until completely tender.
Allow the pressure to release naturally. Lightly whisk the dal, ensuring it retains some texture—the distinct grains of the five lentils should remain partially visible.
In a heavy-bottomed kadhai, heat the ghee over medium heat. Add the cumin seeds, cloves and bay leaf, then let them crackle.
Incorporate the asafoetida, dry red chillies, grated ginger, and slit green chillies. Sauté briefly to release their essential oils.
Add the chopped tomatoes, coriander powder, and red chilli powder. Cook steadily until the tomatoes soften completely and the ghee separates from the masala.
Fold the boiled lentils into the kadhai. Mix thoroughly, adjusting the consistency with warm water as needed while maintaining its traditional thick profile.
Simmer on low heat for 10 minutes so the five dals and the spiced base come together.
10 min
Finish with a sprinkle of garam masala and fresh coriander. Serve piping hot.

How to tell it's done

The dal should be rich and slightly granular, with Bengal gram adding bite against the softer mung beans.

Getting it right

Tip

Use ghee for the tempering and keep onion and garlic out of this version. That lets the nutty flavour of the mixed lentils stay central.

What to serve it with

An indispensable companion to the legendary Dal Baati Churma, yet equally magnificent alongside Jeera Rice.

Common mistakes

The five dals cook unevenly.: Soak them together for the full time and pressure cook until the firmest lentils soften. Mash only enough to make the base creamy while leaving some texture.

Storing and reheating

Refrigerate panchmel dal in a covered container for up to 3 days. Reheat until hot with a splash of water if thick; freeze for up to 2 months before adding a fresh coriander finish.

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Ingredients