Panchmel Dal, (mix of 5 lentils) packed with protein, perfect for vegetarians
Panchmel Dal is a Rajasthani style lentil curry made with a mix of 5 different dals. Panch means 5, mel means mix, so this is a mix of 5 different lentils. It is a thick curry and makes a filling meal served with rice or naan/roti. Dal is a healthy option especially for vegetarians as lentils are known to be packed with protein. Lentils are becoming more popular and more readily available. This is an easy curry to make and very forgiving with ingredients and quantities. Can’t find all 5 dals? No worries, make it with as many as you have or even just one of these. The 5 dals include: Urad, Moong, Chana, Toor, Masoor (peeled, orange) in equal parts. Many stores sell a premixed packet which includes all 5 so you don’t have to buy all 5 separately. If you make it often, you can mix it at home and store in separate container.
For most vegetarians from Indian subcontinent, dal can be included in every meal in various forms. Dal is a very versatile ingredient and can be used to make a number of dishes from sweet halwas to savory soups, curries, bhajias, and dosas and much more. This is a perfect dal curry option especially for those who don’t make dal often. 5 dals are included, packing all the health benefits into 1 dish. It is meant to be a thick consistency, the smaller dals with mash into the curry while the larger ones will hold its shape, so the texture is smooth while being able to see some of the dal whole.
Many folks make dal in a 2 step process: first they boil the dal, then make the tarka masala, then they mix the two together. I prefer to do it in 1 pot starting with the masala and cook the dal in it so that it takes on all the flavors from the start. This way we eliminate extra dishes and omit the final extra oil tarka which is not needed. I don’t like to see the floating oil in my dishes, I find it unnecessary calories which can easily be avoided. If you can afford the calories and want to add richness and flavor, drizzle some ghee or butter when serving, its better than the extra oil.
I also never understood how to use a pressure cooker based on the number of whistles. Who has time to sit and count whistles? I use the pressure cooker based on time so there is no guessing involved! There are many ways to make dal, what makes this one different is the secret ingredient, Dhanshak masala powder which makes it absolutely delicious. This is a popular Parsi Dal masala which gives it such an amazing flavor.
Makes 3-4 servings
Time: 18 mins in pressure cooker
Ingredients:
- 1 tbsp oil
- 1/2 tsp whole cumin seeds (jeera)
- 1/2 tsp Mustard seeds (rai)
- 6 curry leaves
- Whole spices: 1 cinnamon stick, 1 Elcho and or 3 green cardamom, 6 black peppercorns, 3 cloves
- Optional: 1/8 cup peanuts, no skin (raw or roasted)
- 1/2 cup of small diced onion
- 1 tsp ginger garlic paste
- 1/2 cup of crushed tomatoes (fresh or canned)
- 2/3 cup of mixed dal- Urad, Moong, Chana, Toor, Masoor (peeled, orange) in equal parts (uncooked dry)
- 1/2 tsp cumin & coriander powder
- 1/2 tbsp Dhanshak powder masala (I prefer Badshah brand)
- 1/4 tsp turmeric (haldi)
- 1/4 tsp red chili powder, flakes, whole fresh green chili, or dried red chili
- 2/3 tsp salt
- 1 tbsp dried Kasuri Methi (optional)
- 1 dried red or fresh green whole chili (optional)
- 2 1/2 cups water
- 1/8 cup of chopped fresh cilantro
Method:
- In a pressure cooker pot, at high heat add oil, curry leaves, whole chili and all the whole spices. Stir fry for about 2 mins till they splutter.
- Add Onion, cook till brown approximately 5 mins
- Add ginger garlic paste and cook for another min
- Add tomato and all the powder spices, salt, kasuri methi. Stir till all incorporated well.
- Add lentils and water, stir well.
- Cover lid and cook for 18 mins on medium low heat.
- Let the cooker cool completely and release the pressure itself before opening. The dal should be fully cooked and soft with some whole dal holding its shape. You can adjust the thickness of the gravy if you like: add water to thin out more, or boil a few mins uncovered to make it thicker. Otherwise it is ready – turn heat off.
- Stir in chopped cilantro
- Serve hot with rice, naan, paratha, or roti and enjoy!
Tips:
- To fortify the dal even further you can add vegetables in it like: Doodhi (bottle gourd), Sing (drumstick), fresh Methi (fenugreek). If you eat meat, you can even add goat or chicken with the dal. With these additions, it becomes an even more complete meal, like the delicious Parsi Dhanshak dal.
- Gujarati dal is usually a little sweet. You can add some sugar if you like.
- For a South Indian touch, add some tamarind or lemon juice.
- Don’t have time or like to chop onion? No worries, just use store bought fried onions/bilisto.
- If you must, add a tablespoon of ghee or butter on top when serving for a rich flavor.