Panchmel Dal (Five Lentil Stew)

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)

Serves 4 – 6Print This Recipe


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.

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