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–+ servings
PANCHMEL DAAL
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5 from 5 votes

Panchmel Daal

Mixed lentils cooked with select vegetables and spices with wheat and gram flour flat bread – from Uttar Pradesh (India)
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Lentil/Daal, Lunch, Main Course
Cuisine: Rajasthani cuisine
Keyword: mixed daal, panchmel daal, Rajasthani daal
Servings: 6
Author: Anjana Chaturvedi

Ingredients

  • 1/4 cup Bengal gram/chana daal
  • 1/4 cup yellow lentil/ Moong daal
  • 1/3 CUP Pigeon peas/ Tuvar Daal
  • 1/3 cup White lentil/ Urad daal
  • 1/3 cup Red Lentil/ Masoor Daal

Vegetables

  • 100 gm Spinach/ Palak
  • 1 medium Potato
  • 2 Tomato
  • 2.5 tbsp Green Peas/matar
  • 1/2 cup Brinjal/ Baigan Chopped
  • 1/4 cup Karonda
  • 4 Green Chilies
  • 1 inch Ginger/ Adrak
  • 2 tbsp Fresh Coriander/ dhaniya chopped
  • 1 tbsp Lemon Juice

Spices

  • 1/2 tsp Turmeric/ haldi
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder/ Dhaniya
  • 1/4 tsp Garam Masala
  • 1/4 tsp Black salt/ Kala namak
  • 1 tsp Salt

Tempering/ tadka/waghar

  • 2.5 tbsp Ghee or oil
  • 1/2 tsp Cumin/ Jeera
  • 1/2 tsp Mustard/ Rai
  • 1/4 tsp Fenugreek seeds/Methidana
  • 1/4 tsp Fennel seeds/ Saunf
  • 4 whole driied red chilies
  • 1/2 tsp Asafoetida/ Hing
  • 3 Cloves/ Lavang

Instructions

  • Mix all the lentils in a bowl and wash properly,then soak in water for 20 minutes.
    panchmel daal
  • Pressure cook for 2 whistles with 1.5 cup water on medium heat .let it cool down completely.
  • Open the cooker, mix the boiled lentils gently and then add all the chopped vegetables and spices except lemon juice and fresh coriander. mix well.
  • Add 3.5 cup warm water and let it boil on medium heat for 20 minutes.can add some more water if needed.
  • Make the tempering-heat ghee in a small pan add fennel cumin,mustard ,fenugreek seeds,when it start crackling add whole red chilies ,asafoetida and cloves.
  • Pour the tempering in the boiling daal (lentils) and switch off the fire.
  • Add lemon juice and fresh coriander.
  • Serve hot with steamed rice and missi roti, phulka, bati or any bread of your choice.

Notes

Note-
1-* Karonda- is called Vakkay in telugu,Kalakai in Tamil,Bengal currant and christ’s thorn in South India,you can substitute this with star fruit or just use lemon juice
2-You can also make this without adding vegetables but addition of vegetables make it more healthy and delicious.