Friday, July 30, 2010

Panchmel Dal

This lentil preparation doesnot need any introduction. It is prepared in almost every Indian kitchen. A blend of five types of lentils, it is a powerhouse of protien. I don't like to churn it to much and hence it is more fibrous. Here is my preparation.

Panchmel Dal:

2 tbsp moong dal with husk.
1 tbsp moong dal washed.
1 tbsp toor dal.
1 tbsp chana dal.
1 tsp urid dal.
1 small onion finely chopped.
1 large tomato finely chopped.
2 green chillies slit.
1 tbsp oil.
1 tsp cumin seeds.
A pinch of asafoetida.
Salt to taste, about ½ tsp.
½ tsp sugar.
½ tsp garam masala.
¼ tsp red chilli powder.
¼ tsp turmeric powder.
1 tsp coriander powder.
2 bay leaves.
2 cloves.
1 cardamom.
2 tbsp lemon juice.
Fresh coriander leaves chopped.


Wash, soak and rinse all the dals and soak them in clear water for half an hour.
Add salt and turmeric powder and pressure cook the soaked dal till 4-5 whistles on medium high.
Heat a pan and add oil. When heated add bay leaves, asafoetida, green chillies, clove, crushed cardamom and cumin seeds and sauté for 30 secs. Add the chopped onions and sauté for a minute. Add chopped tomatoes and cook for 2-3 minutes. Add all the spices except garam masala. Cook for another 2-3 minutes. Now add the cooked dal and stir well. Heat and add garam masala and lemon juice. Give a good stir and cover and heat for 3-4 minutes. Take it off gas and garnish with chopped coriander leaves. Serve hot with rice or phulkas.

Sending this off to MLLA 25 hosted by Siri's Corner. This event is a brain child of Susan of 'The Well Seasoned Cook'.


  1. Wow! New template! This looks nutritious and palatable! Yummy!

  2. Looks yum....I love this daal

  3. The dal looks so yammmmm......

  4. Nice name and looks great, dear...

  5. liked all the dal together..all protein packed..yumm!

  6. I love this dhal and yours looks delicious and cooked pefectly.

  7. with 5 dals thats really interesting recipe.. very healthy also..good one


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