Haryanvi Mixed Dal (Panchmel-Style Five Lentil Dal)

KP
Servings: 6 Total Time: 2 hrs
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Hearty five-lentil dal tempered with ghee, garlic and dried chilies

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Mixed dal is a favorite home dish across north India. In Haryana, several lentils such as toor, chana, moong, masoor and urad are cooked together until creamy and finished with a ghee tempering of cumin, garlic and dried red chilies. Using different lentils gives a richer texture and flavor than a single dal. Haryanvi cooking is often described as hearty and rustic, built on millets, wheat, milk, ghee and yogurt, with relatively simple spicing. Read more in Indian regional cuisines.

It is usually served with roti or steamed rice, and a spoonful of ghee.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Muhammad Khawar Nazir on Pexels; Photo 2: Anil Sharma on Pexels; Photo 3: Karan Mridha on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Haryanvi Mixed Dal (Panchmel-Style Five Lentil Dal)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: B Budget-Friendly Gluten Free High Protein Vegetarian Meals
Prep Time 15 mins Cook Time 45 mins Rest Time 60 mins Total Time 2 hrs
Servings: 6

Description

Haryanvi mixed dal: a hearty, protein-rich dal made from several lentils, cooked until creamy and finished with a ghee, garlic and dried chili tempering.

Ingredients

For the dal

For the base and tempering

Instructions

  1. Rinse all the dals together and soak for 1 hour. Drain.
  2. Combine with the water, turmeric and salt in a pressure cooker. Cook for 5 to 6 whistles (about 20 minutes), or simmer covered for 45 to 60 minutes, until completely soft. Mash lightly.
  3. Heat 1 tbsp ghee in a pan and cook the onion until golden. Add the ginger-garlic paste and tomatoes and cook until soft and oily, about 6 minutes.
  4. Stir the masala into the dal with the garam masala. Simmer for 10 minutes, adding hot water if too thick.
  5. For the tempering, heat the remaining ghee, add the cumin, garlic and dried chilies and fry until the garlic is golden. Pour over the dal.
  6. Garnish with coriander. Serve hot with roti or rice.

Note

Follow your pressure cooker's instructions. The dal thickens as it stands; add hot water to loosen. Contains milk (ghee); use oil for a vegan dish. Gluten-free. Keeps 3 days in the refrigerator.
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Frequently asked questions

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Can I use only one or two dals?

Yes, though the mix gives a richer texture.

Why is my dal not creamy?

Cook until very soft and mash lightly, or whisk with a spoon.

How can I make it spicier?

Add more dried or green chilies to the tempering.