Servings
Font
Back
Panchmel Dal - Five Lentil Soup
4.3 from 21 votes

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.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6
Calories: 215 kcal
Course: Main Course, Soup
Cuisine: Indian

Ingredients

Split Lentils
  • ¼ cup split bengal gram lentil
  • ¼ cup split urad lentil
  • ¼ cup red lentils split
  • 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 red chili 3 to 4, dry
  • 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
    Cup of Yum
  1. Wash the lentils three to four times and and drain all water each time.
  2. 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.
  3. 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.
  4. Now add ginger and green chilies. Continue roasting.
  5. Then add finely chopped onion and saute further until onion is translucent or golden brown.
  6. Now add chopped tomatoes and cook further they are mushy and the whole mixture starts separating oil.
  7. Add spices – turmeric powder, coriander powder, red chili powder and salt.
  8. Once all spices are mixed and you can smell the flavors, add pressure cooked lentils. Mix well and let it cook more.
  9. Add water (if needed) to get to the desired consistency.
  10. 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.
  11. For extra rich look and flavors, like in the picture below, add tamper from the top.
Instant Pot Recipe Method for Panchmel Dal
  1. Start the instant pot on SAUTE mode and heat ghee/oil in it.
  2. Add asafoetida (hing), cumin seeds (jeera), cloves and dry whole red chilies. Let it roast for a few seconds.
  3. Then add green chili, ginger and saute for 30 seconds
  4. Then add diced onion. Saute until onions are translucent.
  5. Now add tomatoes and saute until soft and mushy.
  6. Add all the spices except garam masala and lemon juice and mix them.
  7. Wash the lentils for 3-4 extracts of water and then add them to the instant pot.
  8. Add water equal to three times the dry lentil volume
  9. Press CANCEL and close the instant pot lid with vent in sealing position.
  10. Press MANUAL or PRESSURE COOK mode for 0 minutes and let the pressure release naturally (NR)
  11. When float valves pops down, open the lid, add garam masala and lemon juice.
  12. For extra rich look and flavors, add tamper from the top.

Notes

  • Serve with famous Rajasthani bread – Baati.
  • Serve with famous Rajasthani bread – Baati.

Nutrition Information

Calories 215kcal (11%) Carbohydrates 31g (10%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 13mg (4%) Sodium 31mg (1%) Potassium 485mg (10%) Fiber 13g (52%) Sugar 4g (8%) Vitamin A 1006IU (20%) Vitamin C 14mg (16%) Calcium 53mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 215

% Daily Value*

Calories 215kcal 11%
Carbohydrates 31g 10%
Protein 11g 22%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 13mg 4%
Sodium 31mg 1%
Potassium 485mg 10%
Fiber 13g 52%
Sugar 4g 8%
Vitamin A 1006IU 20%
Vitamin C 14mg 16%
Calcium 53mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.