Dal Panchmel

About Dal Panchmel

Ingredients

• Split Bengal gram (chana dal) 2 tbsps
• Whole green gram (sabut moong) 2 tbsps
• Split skinless black gram (dhuli urad dal) 2 tbsps
• Split pigeon peas (toor dal) 2 tbsps
• Whole red lentils (sabut masoor) 2 tbsps
• Sunflower oil 1 tbsp
• Cumin seeds ½ tsp
• Garlic, finely chopped 1 tsp
• Medium onion, finely chopped ½
• Red chilli powder ½ tsp
• Coriander powder ½ tsp
• Garam masala powder ¼ tsp
• Cumin powder ¼ tsp
• Asafoetida ½ tsp
• Medium tomato, finelychopped ½
• Salt to taste
• Lemon juice 1 tbsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Dal Panchmel (Stepwise Photos)

Method

1. Mix all the dals in a bowl, wash well and soak in sufficient water overnight.
2. Drain, and put into a pressure cooker. Add 1½ cups water and cook under pressure till 3 whistles are given out. Drain the dals and reserve the cooking liquor.
3. Heat oil in a deep non-stick pan, add cumin seeds and garlic and saute for 2 minutes. Add onion and saute till light brown.
4. Add red chilli powder, coriander powder, garam masala powder, cumin powder and asafoetida and mix well. Saute till the oil begins to leave the masala.
5. Add tomato and mix and saute till it turns pulpy.
6. Add the boiled mixed dals along with the reserved liqueur and mix well. Add more water as required to get the right consistency. Add salt and mix and simmer for 4-5 minutes.
7. Transfer into a serving bowl, drizzle lemon juice and garnish with coriander leaves and serve hot.

Additional Tips and Tricks

1. Serving Suggestion : Dal Panchmel is best had with bajra/jowar roti, dal bati or rice..

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps