Panchmel dal, the hearty five-dal soup, is the classic answer to a pantry full of lentils — moong, urad, toovar, split peas, and chana dal, five in one pot. Each cooks to its own texture, so the soup is creamy and chewy at once. A ginger-deepened base and a ghee tempering tie the five together.
There are few things as comforting as a bowl of thick, aromatic dal. This isn’t just any dal; it’s a Panchmel Dal, a beautiful symphony of five different lentils, each contributing its unique texture and flavor. The recipe was gifted to me years ago in Delhi by Srila Prabhupada, and despite trying countless variations, I always return to this one. It’s a slow-cooked masterpiece where spices are layered in two stages: first, simmered with the lentils to build a deep, soulful base, and second, sizzled in a final tempering (or ‘tadka’) that awakens the senses with a burst of fragrance. Don’t be deterred by the cooking time; the process is simple, and the reward is a truly unforgettable, soul-satisfying soup.
Ingredients
• For the Dal
• 3 tablespoons / 45 ml (1.5 fl oz) split moong dal, without skins
• 3 tablespoons / 45 ml (1.5 fl oz) split urad dal, without skins
• 3 tablespoons / 45 ml (1.5 fl oz) split toovar dal or yellow split peas
• 3 tablespoons / 45 ml (1.5 fl oz) green or yellow split peas
• 3 tablespoons / 45 ml (1.5 fl oz) split chana dal
• 7 cups / 1.75 liters water
• 1 teaspoon / 5 ml (0.2 fl oz) turmeric powder
• 1 tablespoon / 15 ml (0.5 fl oz) ground coriander
• 1 tablespoon / 15 ml (0.5 fl oz) fresh ginger, scraped and finely minced
• 1 tablespoon / 15 ml (0.5 fl oz) ghee or vegetable oil
• 1¼ teaspoons / 6 ml (0.2 fl oz) salt
• 4 ounces / 115 g (4.1 oz) fresh spinach or Swiss chard, washed, stemmed, and coarsely chopped
• For the Tempering (Tadka)
• 2 tablespoons / 30 ml (1 fl oz) ghee or vegetable oil
• 1¾ teaspoons / 8 ml (0.3 fl oz) cumin seeds
• 2 teaspoons / 10 ml (0.3 fl oz) fresh green chilies, seeded and minced
• 1 cassia leaf or bay leaf
• ⅓ teaspoon / 1.5 ml (0.1 fl oz) yellow asafetida powder (hing), Cobra brand, or ¼ of this amount for other brands
• ¼ teaspoon / 1 ml (0 fl oz) cayenne pepper or paprika
• ½ teaspoon / 2 ml (0.1 fl oz) garam masala
• 2 tablespoons / 30 ml (1 fl oz) fresh cilantro or parsley, minced
Instructions
1. First, prepare the lentils. Sort, wash, and drain all five dals. Place them in a large bowl, cover with hot water, and let them soak for 3–5 hours. After soaking, drain the water completely.
2. In a heavy-bottomed 3-quart/liter saucepan, combine the drained dals, 7 cups (1680 ml) of fresh water, turmeric, ground coriander, minced ginger, and 1 tablespoon (15 ml / 0.5 fl oz) of ghee or oil. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 1½ hours. Stir occasionally to prevent sticking. The dals should be very soft and broken down.
4. Remove the pot from the heat. Stir in the salt and whisk vigorously with a wire whisk until the dal is creamy and smooth. Stir in the chopped spinach or chard, cover the pot, and let it wilt in the residual heat for 5-10 minutes.
5. Prepare the tempering (tadka). In a small pan, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of ghee or oil over medium-high heat. Add the cumin seeds and green chilies, frying until the seeds turn a rich brown.
6. Quickly add the cassia/bay leaf, asafetida, and cayenne pepper. Sizzle for just 1-2 seconds, then carefully add about 3 tablespoons (45 ml / 1.5 fl oz) of water to stop the cooking and release the aromas.
7. Immediately pour this sizzling tempering mixture into the cooked dal. Sprinkle the garam masala over the top, cover the pot, and let the flavors infuse for 2 minutes.
8. Stir in the fresh cilantro or parsley and serve hot. This dal is wonderful on its own in a bowl or ladled over fluffy basmati rice.
Nutritional Information
• Approximate values per serving (serves 8)
• Calories: 250 kcal
• Protein: 12 g
• Fiber: 10 g
• Fat: 10 g
• Carbohydrates: 30 g
• Iron: 4 mg
Pro Tips
• If your chana dal consistently takes longer to cook, consider soaking it separately for an extra hour or two before combining it with the other dals.
• Older, dried-out lentils can take almost double the time to soften. Always use fresh dals for the best texture and cooking time.
• For an ultra-creamy texture, use an immersion blender to briefly pulse the dal before adding the spinach. Be careful not to over-blend.
• Have all your tempering spices measured and ready by the stove before you heat the ghee. The spices cook in seconds and can burn easily.
• This dal thickens as it cools. To reheat, simply add a splash of hot water to reach your desired consistency.
FAQ
Q: Can I make this Panchmel Dal recipe vegan
A: Yes, this recipe is easily made vegan. Simply substitute the ghee with a high-quality vegetable oil, coconut oil, or another neutral-flavored plant-based oil in both the dal cooking and the final tempering (tadka).
Q: Is this five lentil dal a good source of protein
A: Absolutely. This Panchmel Dal is an excellent source of plant-based protein, with approximately 12 grams (0.42 oz / 11.9 g) per serving. The combination of five different lentils provides a more complete amino acid profile, making it a nutritious and satisfying meal for any vegetarian diet.
Q: How should I store and reheat this dal
A: This dal stores beautifully and the flavors often deepen overnight. Keep it in an airtight container in the refrigerator for up to 4 days. It will thicken as it cools, so when reheating on the stove or in the microwave, simply add a splash of hot water or vegetable broth to restore its original creamy consistency.
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Panchmel Dal (Hearty Five-Dal Soup)
Ingredients
Method
- First, prepare the lentils. Sort, wash, and drain all five dals.
- Place them in a large bowl, cover with hot water, and let them soak for 3–5 hours.
- After soaking, drain the water completely.
- In a heavy-bottomed 3-quart/liter saucepan, combine the drained dals, 7 cups (1680 ml) of fresh water, turmeric, ground coriander, minced ginger, and 1 tablespoon (15 ml / 0.5 fl oz) of ghee or oil.
- Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 1½ hours.
- Stir occasionally to prevent sticking. The dals should be very soft and broken down.
- Remove the pot from the heat.
- Stir in the salt and whisk vigorously with a wire whisk until the dal is creamy and smooth.
- Stir in the chopped spinach or chard, cover the pot, and let it wilt in the residual heat for 5-10 minutes.
- Prepare the tempering (tadka).
- In a small pan, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of ghee or oil over medium-high heat.
- Add the cumin seeds and green chilies, frying until the seeds turn a rich brown.
- Quickly add the cassia/bay leaf, asafetida, and cayenne pepper. Sizzle for just 1-2 seconds, then carefully add about 3 tablespoons (45 ml / 1.5 fl oz) of water to stop the cooking and release the aromas.
- Immediately pour this sizzling tempering mixture into the cooked dal.
- Sprinkle the garam masala over the top, cover the pot, and let the flavors infuse for 2 minutes.
- Stir in the fresh cilantro or parsley and serve hot. This dal is wonderful on its own in a bowl or ladled over fluffy basmati rice.
