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Panchmel Daal (5 sorts lentil mix)

5 from 1 vote
A variety of lentils coming together to make this delicious and wholesome panchmel daal.
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Prep Time 5 minutes
Cook Time 15 minutes
Soaking time 30 minutes
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 50 grams (¼ cup) Split yellow mung beans (Mung daal)
  • 50 grams (¼ cup) Split and dehusked black gram lentils (dhuli Urad daal)
  • 50 grams (¼ cup) Split pigeon peas (Arhar/ Toor Daal)
  • 50 grams (¼ cup) Indian brown lentils (sabit Masoor)
  • 100 grams (½ cup) Red lentils (Masoor daal)
  • 1 medium onion
  • 1 medium tomato
  • 1 Tbsp ghee (or oil)
  • a pinch of asafoetida (hing)
  • 2 tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp red chili powder
  • 1 ½ tsp salt
  • 1 liter water
For tadka (tempering):
  • 2 Tbsp ghee
  • 1 tsp cumin seeds
  • 2 whole dried red chilies (or ¼ tsp crushed red chilies)
For garnich (optional):
  • a handful of chopped fresh coriander
  • 1 chopped green chili

Equipment

  • Instant Pot or pressure cooker

Method
 

  1. Wash the lentils several times until the water that comes out of it is clear. Soak the lentils in room temperature water for 30 minutes.
  2. Dice the onion and tomato.
  3. Turn the instant pot on saute mode and add ghee. (If using pressure cooker, put it on medium heat and add ghee.)
  4. Once the ghee has melted add the asafoetida (hing) and fry for 1 minute.
  5. Add the onion and sauté for 2 minutes.
  6. When the onion just starts to turn brown, add the tomatoes along with turmeric powder, coriander powder and red chili powder. Sauté for 3 minutes. If the spices start to stick to the bottom, add splashes of water and continue to sauté.
  7. Darin the lentils completely. Add to the pot along with the salt and water. Mix to combine everything. Put the lid on (sealing position) and set to pressure cook on high for 10 minutes. (If using pressure cooker, seal with a lid and cook on medium low for 15 minutes).
  8. Release pressure and carefully open the lid. Mix the daal for a few minutes preferably using a deep round spatula. Then cover until you prepare the tadka.
Tadka:
  1. Heat the ghee in a pan/skillet on medium heat.
  2. Once hot, add the cumin seeds and whole dried red chilies. Fry for about 2 minutes until the cumin is fragrant and starts to crackle.
  3. Immediately pour the tadka over the hot daal.
  4. Serve over basmaiti rice, brown rice or with chapati.

Notes

If you prefer your daal smoother, you can use a stab mixer to puree it. The daal will get thicker after a few minutes (even more when it cools down). If you prefer a runnier consistency, feel free to add more water.