Panchmel Dal - Five Lentil Soup
Panchmel Dal recipe uses a combination of five different lentils. This can be had just as a soup, or had with other accompaniments such as rice or bread. Panchmel dal tastes best when served with unleavened Indian breads such as missi roti, tandoori roti, baati or khoba roti.
Servings: 6
Calories: 215kcal
Equipment
- Wok
Ingredients
Split Lentils
- ¼ cup Split Bengal gram lentil
- ¼ cup Split Urad lentil
- ¼ cup Split Red lentils
- ¼ cup Split mung lentil
- ¼ cup Split Pigeon lentil
- 400 g Tomato 3 to 4 Finely diced
- 150 g Onion 1 medium size Finely diced
- 20 g Ginger 1 inch piece Grated
- 5 g Dry red chilies 3 to 4
- 10 g Green chilies 3 to 4 Chopped or slit
- 10 g Cilantro handful
- 2 tablespoon Ghee or Ghee preferred - 2 tbs
- 1 tablespoon Lime Juice of 1 to 2 limes
- 4 cup Water can be varied depending on desired consistency
Spices
- ½ teaspoon Garam masala
- 1 teaspoon Dry mango powder
- ½ teaspoon Turmeric powder
- 2 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin seeds Jeera
- 0.5 g Asafetida hing - generous pinch
- 5 g Cloves cloves weight6 to 7
- ½ teaspoon Salt As per taste
Instructions
Stove Top Pressure Cooker Method for Panchmel Dal
- Wash the lentils three to four times and and drain all water each time.¼ cup Split Bengal gram lentil, ¼ cup Split Urad lentil, ¼ cup Split Red lentils, ¼ cup Split Pigeon lentil, ¼ cup Split mung lentil
- Pressure cook till dal is al dente. Time and number of whistles vary depending on the type of pressure cooker, heat setting and quantity. I boiled it for 10 minute on medium heat until whistle starts sounding intermittently.
- In a separate pan, heat ghee or oil and add asafoetida (hing), cumin seeds (jeera), cloves and dry whole red chilies. Let it roast for a few seconds.2 tablespoon Ghee, 1 teaspoon Cumin seeds, 0.5 g Asafetida, 5 g Cloves, 5 g Dry red chilies
- Now add ginger and green chilies. Continue roasting.20 g Ginger, 10 g Green chilies
- Then add finely chopped onion and saute further until onion is translucent or golden brown.150 g Onion
- Now add chopped tomatoes and cook further they are mushy and the whole mixture starts separating oil.400 g Tomato
- Add spices – turmeric powder, coriander powder, red chili powder and salt.½ teaspoon Turmeric powder, 2 teaspoon Coriander powder, 1 teaspoon Red chili powder, ½ teaspoon Salt
- Once all spices are mixed and you can smell the flavors, add pressure cooked lentils. Mix well and let it cook more.
- Add water (if needed) to get to the desired consistency.4 cup Water
- Once it starts boiling, then turn off the heat and add garam masala, dry mango powder, lemon juice and chopped cilantro. Mix well and transfer to a serving bowl.
- For extra rich look and flavors, like in the picture below, add tamper from the top.
Instant Pot Recipe Method for Panchmel Dal
- Start the instant pot on SAUTE mode and heat ghee/oil in it.2 tablespoon Ghee
- Add asafoetida (hing), cumin seeds (jeera), cloves and dry whole red chilies. Let it roast for a few seconds.1 teaspoon Cumin seeds, 0.5 g Asafetida, 5 g Cloves, 5 g Dry red chilies
- Then add green chili, ginger and saute for 30 seconds10 g Green chilies
- Then add diced onion. Saute until onions are translucent.150 g Onion
- Now add tomatoes and saute until soft and mushy.400 g Tomato
- Add all the spices except garam masala and lemon juice and mix them.½ teaspoon Turmeric powder, 2 teaspoon Coriander powder, 1 teaspoon Red chili powder
- Wash the lentils for 3-4 extracts of water and then add them to the instant pot.4 cup Water
- Add water equal to three times the dry lentil volume
- Press CANCEL and close the instant pot lid with vent in sealing position.
- Press MANUAL or PRESSURE COOK mode for 0 minutes and let the pressure release naturally (NR)
- When float valves pops down, open the lid, add garam masala and lemon juice.½ teaspoon Garam masala, 1 teaspoon Dry mango powder, 1 tablespoon Lime
- For extra rich look and flavors, add tamper from the top.
Notes
Serve with famous Rajasthani bread – Baati.
Nutrition
Calories: 215kcal | Carbohydrates: 31g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 31mg | Potassium: 485mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1006IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 4mg