Print Options:

Mix Dal | 5 Lentil Panchmel Dal | Without Instant Pot

Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Mix Dal - 5 Lentil Panchmel Dal - Without Instant Pot

 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
How To Cook Mixed Dal:
1

1) Add all 5 dals to a large mixing bowl.

2

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

3

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

4

4) Add dals (with soaking water) to a thick bottomed sauce pan with 3 cups of additional water.

PRO TIP: You can also cook the 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 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 dals with your fingers, if not, you may need to boil for longer.

7

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

How To Make Tadka Tempering:
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.

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 dal to the pan with tomato and mix well.

21

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

PRO TIP: Add some water if it is too thick.

22

22) Boil the 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.

Assembly:
25

25) Transfer 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: substitute ghee with oil or vegan butter