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Paanch (five) dal

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Paanchmeel dal is a combination of 5 dal used commonly in India. These 5 dals are Masoor (pink lentils), Channa dal, Toor dal, broken green moong (with skin), and broken whole Ural (with skin). This unique combination of dals bring a good mix of textures – urad and toor dals gives body, masoor dals provides a good flavor, and channa and whole moong dals provide a good bite. 

Handy Tip to save time- Cook this combination in the InstantPot for just 2 minutes  – that preserves and enhances the mentioned textures

Today I cooked it the traditional way: on stovetop with a lid. 

This dal does not use any tomatoes but incorporates in the sour taste by using lemon juice. 

Note- Did you know – Vitamin C has been shown to enhance iron absorption. No wonder we always squeezed a fresh piece of lemon on dals. Our ancestors knew what they were doing. 😇

This dal has an Aromatic mixture of 5 ingredients – 5 dals + 5 aromatics – u get it! 😜

Shallots, Garlic, Ginger, Red dried Chillies, and Coriander seeds. Grind this to a fine paste and add to the cooked dal. Season with cumin, jalapeño, and curry leaves. Top it off with plenty of chopped cilantro (coriander leaves). DONE! 

Enjoy this very aromatic dal with rice! 

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Paanch (5) dal

Paanchmeel dal is a combination of 5 dal used commonly in India. This dal has an Aromatic mixture of 5 ingredients – 5 dals + 5 aromatics – u get it !
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 18 minutes
Servings 4

Ingredients

  • 1 cup Paanch dal

Aromatics-

  • 1 large Shallot chopped
  • 2 pods Garlic
  • 2 pieces Ginger
  • 5 Red dried Chillies
  • 1 tsp Coriander seeds

Seasoning-

  • 1 tsp Oil
  • 1 tsp Cumin seeds
  • 1 Jalapeno chopped
  • 1 sprig Curry leaves separated

Instructions

  • Cook the dal with Turmeric and salt
  • Grind the Aromatics ingredients to a fine paste; add to cooked dal
  • Season Cumin seeds, Jalapeño pieces and curry leaves in oil; add to dal mixture
  • Dal is ready! 

Check out our other mixed dal recipes –

Mixed pulses with Mustard greens and Arugula

Black-eye peas with collard greens

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