Mix Dal | 5 Mixed Lentils Panchmel Dal | Without Instant Pot

This creamy mixed dal recipe is the ultimate comfort food. A blend of five mixed lentils (also known as panchmel dal) with a spicy tadka tempering, this dish is packed with protein and flavor. Enjoy it with paratha, naan, or by the spoonful! Join us while we teach you how to make Mix Dal!

We make our panchmel dal without an instant pot, but feel free to use one (or a slow cooker) if you prefer. Watch our video below for a step-by-step guide on how to make mix dal! Below you will find the mix dal ingredients.

Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs
DifficultyIntermediate

How to Make Our Mixed Dal Recipe:

Ingredients

Urad Dal Chilka (split black lentils) - 1/4 cup
Chana Dal (split bengal gram or chickpeas) - 1/4 cup
Green Moong Dal Chilka (split green grams) - 1/4 cup
Masoor Dal (split red lentils or Egyptian lentils) - 1/4 cup
Tuar/Toor Dal (split pigeon peas) - 1/4 cup
Salt - to taste
Turmeric Powder - 1/2 tsp + 1/2 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 2 tsp
Garam Masala Powder - 1/2 tsp
Ghee - 1 tsp
Asafoetida (hing powder) - 1 pinch + 1 pinch
Water - 6 cups (or as required)
Onion - 1 medium, finely chopped
Ginger - 1 tbsp minced
Garlic - 1 tbsp minced
Cloves - 2
Black Cardamom Pod - 1, crushed
Peppercorns - 4
Bay Leaf - 1
Green Chilies - 2, minced
Tomatoes - 2 medium, chopped
Black Pepper - 1/2 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Oil - 3 tbsp
Ghee - 2 tbsp + 1 tsp
Dried Red Chilies - 2
Cilantro - 2 tbsp, chopped
Lemon Juice - to taste

PRO TIP: If you prefer to learn how to make mix dal without onion and garlic we recommend substituting these with shallots or scallions. If you prefer dal without tomato, try replacing it with bel pepper or your favorite squash!

Instructions:

How To Cook Mixed Dal:

1) Add all 5 mixed dal to a large mixing bowl.

PRO TIP: Feel free to add asafoetida for a more musky flavor and scent.

2) Mix well using fingers and rinse the mixed dal with fresh water 3-4 times.

3) Soak the mixed dal (mixed lentils) in 2 cups of water for about 1 hour. Soaking the mixed dal helps with cooking - preparation time will vary depending on how long you soak.

4) Add the mixed dal (with soaking water) to a thick bottomed saucepan with 3 cups of additional water.

PRO TIP: You can also cook the panchmel dal in a pressure cooker, or a slow cooker! Preparation time will vary depending on the cooking method.

5) Add 1 tsp salt, 1/2 tsp turmeric powder, 1 pinch of asafoetida (hing), and 1 tsp of ghee to the pot.

6) Bring mixed dal to a boil, then reduce heat to low and cook for 1 hour and 15 minutes, stirring every 10 minutes.

PRO TIP: After 1 hour and 15 minutes, you should be able to easily mash the mixed dal with your fingers, if not, you may need to boil for longer.

7) Mash some of the cooked mixed dal using a ladle.

How To Make Tadka Tempering for Panchmel Dal:

8) In a large pot/pan, heat 2 tbsp oil and 3 tbsp ghee on medium heat.

PRO TIP: Tadka cooks fast - make sure to prepare your ingredients in advance.

9) Once the oil & ghee are hot, add a pinch of asafoetida - sauté for a few seconds.

10) Add mustard seeds and cumin seeds - sauté for a few seconds.

11) Add bay leaf, peppercorns, cloves, and crushed black cardamom - sauté for a few seconds.

12) Add chopped onions and sauté for 2 minutes.

13) Add green chilies and sauté for another minute.

14) Add minced garlic, minced ginger, and 2 dried red chiles - fry for 2 minutes or until onion turns translucent.

15) Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 2 tsp coriander powder and mix well - Sauté over medium-low heat for 1 minute / until the oil leaves the side.

16) Remove 3 tsp of tadka and set aside in a bowl to be used for garnishing for panchmel dal.

17) Add chopped tomatoes, ground black pepper, and mix well - cook for 2 minutes.

18) Add 4 tbsp of water and mix well again.

19) Cook for another 3-4 minutes or until oil begins to ooze from the sides of the mixture.

PRO TIP: For a smooth texture, mash tomatoes with a spoon while cooking.

20) Add cooked mixed dal to the pan with tomato and mix well.

21) Add salt to taste and mix again. The mixed dal should be a creamy consistency.

PRO TIP: Add some water to the mixed dal if it is too thick.

22) Boil the mixed dal for 2 minutes over medium-low heat.

23) Add 1/2 tsp garam masala powder, 2 tbsp coriander leaves and mix well. Boil for another minute.

24) Add 1 tsp of ghee and mix well. Turn off the heat.

Assembling the Panchmel Dal:

25) Transfer panchmel dal to a serving bowl and drizzle with tadka that was set aside.

26) Garnish with coriander leaves, a squeeze of lemon and ghee.

Notes for vegan / dairy-free version of panchmel dal: substitute ghee with oil or vegan butter

Let us know what you think of our panchmel dal recipe on our YouTube comments!

Ingredients

 Urad Dal Chilka (split black lentils) - 1/4 cup
 Chana Dal (split bengal gram or chickpeas) - 1/4 cup
 Green Moong Dal Chilka (split green grams) - 1/4 cup
 Masoor Dal (split red lentils or Egyptian lentils) - 1/4 cup
 Tuar/Toor Dal (split pigeon peas) - 1/4 cup
 Salt - to taste
 Turmeric Powder - 1/2 tsp + 1/2 tsp
 Red Chili Powder - 1/2 tsp
 Coriander Powder - 2 tsp
 Garam Masala Powder - 1/2 tsp
 Ghee - 1 tsp
 Asafoetida (hing powder) - 1 pinch + 1 pinch
 Water - 6 cups (or as required)
 Onion - 1 medium, finely chopped
 Ginger - 1 tbsp minced
 Garlic - 1 tbsp minced
 Cloves - 2
 Black Cardamom Pod - 1, crushed
 Peppercorns - 4
 Bay Leaf - 1
 Green Chilies - 2, minced
 Tomatoes - 2 medium, chopped
 Black Pepper - 1/2 tsp
 Mustard Seeds - 1/2 tsp
 Cumin Seeds - 1/2 tsp
 Oil - 3 tbsp
 Ghee - 2 tbsp + 1 tsp
 Dried Red Chilies - 2
 Cilantro - 2 tbsp, chopped
 Lemon Juice - to taste

Directions

How To Cook Mixed Dal:
1

1) Add all 5 mixed dal to a large mixing bowl.

PRO TIP: Feel free to add asafoetida for a more musky flavor and scent.

2

2) Mix well using fingers and rinse the mixed dal with fresh water 3-4 times.

3

3) Soak the mixed dal (mixed lentils) in 2 cups of water for about 1 hour. Soaking the mixed dal helps with cooking - preparation time will vary depending on how long you soak.

4

4) Add the mixed dal (with soaking water) to a thick bottomed saucepan with 3 cups of additional water.

PRO TIP: You can also cook the panchmel dal in a pressure cooker, or a slow cooker! Preparation time will vary depending on the cooking method.

5

5) Add 1 tsp salt, 1/2 tsp turmeric powder, 1 pinch of asafoetida (hing), and 1 tsp of ghee to the pot.

6

6) Bring mixed dal to a boil, then reduce heat to low and cook for 1 hour and 15 minutes, stirring every 10 minutes.

PRO TIP: After 1 hour and 15 minutes, you should be able to easily mash the mixed dal with your fingers, if not, you may need to boil for longer.

7

7) Mash some of the cooked mixed dal using a ladle.

How To Make Tadka Tempering for Panchmel Dal:
8

8) In a large pot/pan, heat 2 tbsp oil and 3 tbsp ghee on medium heat.

PRO TIP: Tadka cooks fast - make sure to prepare your ingredients in advance.

9

9) Once the oil & ghee are hot, add a pinch of asafoetida - sauté for a few seconds.

10

10) Add mustard seeds and cumin seeds - sauté for a few seconds.

11

11) Add bay leaf, peppercorns, cloves, and crushed black cardamom - sauté for a few seconds.

12

12) Add chopped onions and sauté for 2 minutes.

13

13) Add green chilies and sauté for another minute.

14

14) Add minced garlic, minced ginger, and 2 dried red chiles - fry for 2 minutes or until onion turns translucent.

15

15) Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 2 tsp coriander powder and mix well - Sauté over medium-low heat for 1 minute / until the oil leaves the side.

16

16) Remove 3 tsp of tadka and set aside in a bowl to be used for garnishing for panchmel dal.

17

17) Add chopped tomatoes, ground black pepper, and mix well - cook for 2 minutes.

18

18) Add 4 tbsp of water and mix well again.

19

19) Cook for another 3-4 minutes or until oil begins to ooze from the sides of the mixture.

PRO TIP: For a smooth texture, mash tomatoes with a spoon while cooking.

20

20) Add cooked mixed dal to the pan with tomato and mix well.

21

21) Add salt to taste and mix again. The mixed dal should be a creamy consistency.

PRO TIP: Add some water to the mixed dal if it is too thick.

22

22) Boil the mixed dal for 2 minutes over medium-low heat.

23

23) Add 1/2 tsp garam masala powder, 2 tbsp coriander leaves and mix well. Boil for another minute.

24

24) Add 1 tsp of ghee and mix well. Turn off the heat.

Assembling the Panchmel Dal:
25

25) Transfer panchmel dal to a serving bowl and drizzle with tadka that was set aside.

26

26) Garnish with coriander leaves, a squeeze of lemon and ghee.

27

Notes for vegan / dairy-free version of panchmel dal: substitute ghee with oil or vegan butter

Mix Dal | 5 Mixed Lentils Panchmel Dal | Without Instant Pot
Share:

3 reviews on “Mix Dal | 5 Mixed Lentils Panchmel Dal | Without Instant Pot”

Adam says:

I like mine a bit less spicy so I used less red chili powder & less green chili. This was sooo delicious and I will definitely make it again!

Shehroz A says:

Looks interesting, I might make this for dinner today!

Ali says:

Was 🔥

Leave A Review

Your email address will not be published.

Copyright 2022 Patel Brothers, All rights reserved | Website development: StudioMGD