Authentic Panchmel Dal Recipe – Five Dal Tadka with Ghee

Last Updated on 2 months by Neha Deshmukh

Authentic Panchmel Dal Recipe – Five Dal Tadka with Ghee

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Panchmel Dal. It’s a beautiful blend of five dals, simmered to perfection with a fragrant tadka (tempering). Honestly, this dal always reminds me of family gatherings and cozy winter nights. It’s a little bit of effort, but so worth it. Let’s get cooking!

Why You’ll Love This Recipe

Panchmel Dal isn’t just a dish; it’s an experience. The combination of five different lentils creates a wonderfully complex flavour and texture. It’s hearty, comforting, and packed with protein. Plus, the ghee-infused tadka? Oh my goodness, it takes it to another level! You’ll love how aromatic and flavorful this dal is.

Ingredients

Here’s what you’ll need to make this delicious Panchmel Dal:

• 1/4 cup moong dal (split green gram) – about 60g
• 1/4 cup chana dal (split Bengal gram) – about 60g
• 1/4 cup toor dal (split pigeon peas) – about 60g
• 1/4 cup masoor dal (split red lentils) – about 60g
• 1/4 cup urad dal (split black gram) – about 60g
• 1 tsp turmeric powder – about 5g
• 1/2 tsp asafoetida (hing) – about 2.5g
• 2 tbsp ghee – about 30ml

Ingredient Notes

Let’s talk about some key ingredients! Using all five dals is what makes this Panchmel (five-ingredient) Dal special.

• Moong Dal: This cooks quickly and adds a lovely sweetness.
• Chana Dal: Gives a nice nutty flavour and a bit of body.
• Toor Dal: A staple in many Indian households, it provides a good base.
• Masoor Dal: This one breaks down beautifully and adds creaminess.
• Urad Dal: Contributes to the rich texture and flavour.
• Ghee: Don’t skimp on the ghee! It really elevates the flavour. You can use unsalted ghee for better control over the saltiness.
• Asafoetida (Hing): This might smell a little funky on its own, but it adds a wonderful savoury depth to the dal and aids digestion. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give all five dals a good rinse under cold water. Then, soak them in about 2 cups of water for at least an hour. This helps them cook evenly.
2. Once soaked, drain the dals and transfer them to a pressure cooker. Add about 4 cups of fresh water, the turmeric powder, asafoetida, salt (to taste – I usually start with 1 tsp), and 1 tablespoon of ghee.
3. Pressure cook on medium heat for 3-4 whistles, or until the dals are completely soft and mushy. Let the pressure release naturally.
4. While the dal is cooking, let’s prepare the tadka! Heat the remaining 1 tablespoon of ghee in a separate pan over medium heat.
5. Add 1 tsp cumin seeds, 1 bay leaf, 2-3 cloves, and a small piece of cinnamon stick. Sauté for about 30 seconds, or until the cumin seeds start to sizzle and become fragrant.
6. Now, add 1 medium chopped onion, 2-3 cloves of minced garlic, and a 1-inch piece of grated ginger. Cook until the onions are golden brown and softened.
7. Stir in 1 medium chopped tomato, 1 tsp red chili powder (adjust to your spice preference!), 1 tsp coriander powder, and 1/2 tsp garam masala. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate from the masala. This is key for a flavourful dal!
8. Finally, gently pour the cooked dal into the masala. Mix well and simmer for about 10 minutes, allowing the flavours to meld together. If the dal is too thick, add a little hot water to adjust the consistency.

Expert Tips

• Don’t be afraid to adjust the amount of chili powder to suit your taste.
• For a smoother dal, you can lightly mash it with the back of a spoon after it’s cooked.
• A pinch of sugar can balance the flavours beautifully.
• Always taste and adjust the salt as needed.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or a finely chopped green chili to the tadka.
• Regional Variations: In Gujarat, they often add a touch of sweetness with a little jaggery. In Rajasthan, you might find a smoky flavour from roasting the cumin seeds a bit longer. My friend’s mom always adds a squeeze of lemon juice at the end – it’s amazing!

Serving Suggestions

Panchmel Dal is incredibly versatile! Traditionally, it’s served with baati (baked wheat balls) – a classic Rajasthani combination. But it’s equally delicious with steamed rice, roti, or even naan. A side of raita (yogurt dip) and a simple salad completes the meal perfectly.

Storage Instructions

Leftover Panchmel Dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop further! You can also freeze it for up to a month.

FAQs

What is Panchmel Dal traditionally served with?

Traditionally, Panchmel Dal is served with baati, a baked wheat ball, especially in Rajasthan. However, it’s incredibly versatile and pairs well with rice, roti, or naan.

Can I use a different oil instead of ghee?

While ghee adds a unique flavour, you can use a neutral oil like vegetable oil or sunflower oil if you prefer. However, the flavour profile will be slightly different.

How do I adjust the consistency of the dal?

If the dal is too thick, simply add a little hot water and simmer for a few minutes. If it’s too thin, simmer it for a longer time, uncovered, to allow some of the liquid to evaporate.

What is the purpose of asafoetida (hing) in this recipe?

Asafoetida adds a unique savoury flavour and aids in digestion. It’s a common ingredient in Indian cuisine, especially in lentil dishes.

Can I make this dal ahead of time?

Absolutely! You can make the dal a day or two in advance. The flavours will actually meld together even more beautifully. Just reheat it gently before serving.