Daal is the easiest source of proteins for vegan or vegetarian eaters and Pachamel Daal just does that correctly. Panchamel stands for mix of 5 lentils and daal is the hindi name for a lentil soup. There are various versions of daal (using just 1 lentil, 2, 3 or 5 or more). This one is an easy one for a heavy weekend meal due to the use of so many lentils. I had mine with some rice, mango pickle and papad.
You can combine this daal with any combination of lentil but ofcourse not a mixture of beans with lentils (it won’t taste the best in that case in my opinion). Use of ghee instead of ghee makes it tastier and closer to the original version of the dish. It comes from Rajasthan, a state/region from the west of India (famous for their desert, art work and dance forms).
How would you like this daal?
Panchamel Daal (Mix of 5 lentils)
Combine all the 5 dals in equal proportion and soak in water for 30-45 mins.
Boil the dals adding 3 cups of water for atleast 15/20mins.
In a pan heat ghee/oil and add the mustard, cumin and fry them. let them splutter.
Add the onions and fry till they become transparent or light brown.
Now add ginger - garlic paste and fry until the raw smell disappears.
Now it is time to add the tomatoes. cook till they soften and you see oil releasing from the sides.
Add all the spice powders - turmeric powder, red chili powder, coriander powder. and fry for a minute.
Now add the cooked and mashed dal. Stir well.
Add water and salt to taste.
Continue to stir and cook the the dal for 4-5 minutes in a low to medium flame.
Finally, add chopped coriander leaves and garam masala
Panchamel dal is ready. serve with choice of rotis or rice recipes.