Panchmel literally means the combination of five. This dish is a really hearty and healthy combination of five different kinds of lentils/dals. It works really well as a one-pot meal in any season. If you don’t have a variety of lentils – its okay – just use whatever you have – the dish will turn out delicious any way.
Panchmel Dal (Five Lentil Stew)
¼ cup channa dal (split peas)
¼ cup moong dal (split green peas)
¼ cup black urad dal (split black peas)
¼ cup masoor dal (red lentil)
¼ cup whole black dal
1 tbsp. whole jeera (cumin)
2 bay leaves
2 – 3 whole red chili (optional)
A pinch of hing (asafetida)
2 tsp. amchur (dry mango powder)
1 tsp haldi (turmeric)
½ tsp chili pepper (optional)
2 onions, finely chopped
2” ginger, finely chopped
8 cloves garlic, finely chopped
3 small plum tomatoes
2 tbsp. mustard oil (or any oil)
Salt to taste
- Combine all the five kinds of lentil, wash well and cover with at least 6 cups of water.
- Add salt to the dal and cook in a pot until all the lentil melt and the mixture turns into a soupy thick stew (25 minutes to ½ hour).
- Set this aside.
- Heat 2 tbsp. oil in a kadai or wok.
- Add a pinch of hing, 1 tsp. jeera, bay leaves and whole red chilies.
- Add chopped garlic and ginger and stir for a minute.
- Add the chopped onions and fry for 5 minutes.
- Add 2 tsp. amchur, 1 tsp. haldi and 1 tsp salt.
- Mix well and cook for 5 minutes.
- Add chopped tomatoes and cover and cook for 15 – 20 minutes until everything is well combined.
- Add this mixture to the cooked dal.
- Bring the pot to a boil and then allow the mixture to simmer for 10 minutes.
- Serve hot with white rice or rotis.