Dal Panchmel
A five-lentil Indian comfort stew, simmered until creamy with aromatics and warm spices. Serve over rice for a nourishing, naturally vegetarian dinner.
- Total time
- 50 min
- Servings
- 4
- Calories
- 245
- Protein
- 16g
Ingredients
- 1 cup mixed lentils (red, yellow, green, brown, split peas)
- 1 medium onion, diced
- 1 large tomato, diced
- 1 tbsp ginger-garlic paste
- 1 tsp each cumin, coriander, turmeric, and red chili powder
- 2 tbsp olive oil
- 1 pinch salt to taste
Instructions
- 1
Rinse mixed lentils under cold water until the water runs clear, ~1 minute.
- 2
Heat oil in a large pot over medium. Add diced onion and cook until soft and translucent, ~5 minutes.
- 3
Stir in ginger-garlic paste, then all spice powders. Cook until fragrant, ~60 seconds.
- 4
Add rinsed lentils, diced tomato, and 4 cups water. Bring to a boil, then reduce heat to low.
- 5
Simmer uncovered, stirring occasionally, until lentils are tender and stew is creamy, 25–30 minutes.
- 6
Taste and adjust salt. The dal should be thick but pourable, with no firm lentil chunks.
- 7
Ladle dal into bowls. Serve hot with steamed rice or warm naan bread.
Tools you’ll need
- large pot with lid (4-quart minimum)
- fine-mesh strainer
- wooden spoon
- measuring cups and spoons
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