Mixed Lentils – Panchmel Dal
A culinary journey that takes us to the heart of Indian comfort food, the Mixed Dal Curry. In this recipe, we’re about to embark on a journey that will tantalize your taste buds and fill your kitchen with the irresistible aromas of Indian spices. We’re diving deep into the heart of Indian cuisine to uncover the secrets of making a mouthwatering Mixed Dal Curry.
Dal might be a household dish now but it was considered a special celebratory dish back in time. It is said that Tadka Dal was first served in a feast to wedding guests at Chandragupta Maurya’s wedding in 303 BC. Panchmel Dal (Panch meaning five and Mel is a mix) was a popular dal among the Mughals and was cooked and served with great enthusiasm.
Whether you’re a seasoned chef or a beginner in the world of cooking, this recipe is your ticket to mastering the art of making a delectable Mixed Dal Curry. So, grab your apron, sharpen those culinary skills, and let’s get ready to cook up a storm!
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Chicken Tikka Masala |
Step By Step
- Wash and rinse all the lentils together until the water runs clear soak them in water for about 30 minutes
- Drain the lentils and add them to a large pot add 3 cups of water and put on medium heat
- Add one teaspoon of salt
- Add half a teaspoon of red chili powder
- Add a quarter teaspoon of turmeric powder
- Add 2 teaspoons of coriander powder
- Stir to mix well
- Add 2 finely chopped cloves of garlic
- Add a chopped half an inch piece of ginger
- Stir to mix well
- Bring to a boil and cover
- Let cook for about 20 minutes stirring occasionally
- After about 20 minutes check that the lentils are tender
- Make sure to check all of the lentils if you feel they are not tender enough cook some more
- Till all the lentils are soft add half a teaspoon of indian mixed spice
- Stir to mix well
- Using a potato masher mash the lentils to a mishmash
- Put the lentils aside and take a frying pan on medium heat
- Add one third cup of cooking oil to the pan
- Add a quarter teaspoon of asafetida powder
- Add half a teaspoon of cumin seeds
- Add six curry leaves
- Stir fry for about a minute or so
- Add one small finely chopped onion
- Stir fry till the onion is golden brown
- Temper the lentils with a fried mixture
- Garnish with two green slit chillies and fresh coriander leaves
- Sprinkle a finely cut half an inch of ginger
- Enjoy with rice chapati or naan bread
Chicken Tikka Masala |
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Preparation Time : 60 Minutes |
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Cooking Time : 60 Minutes |
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Good For : 3 Servings
| Ingredient | Qty | Measure |
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| Split Black Lentils | 0.25 | Cup |
| Split Green Gram | 0.25 | Cup |
| Red Lentils | 0.25 | Cup |
| Pigeon Pea Lentils | 0.25 | Cup |
| Salt | 1.00 | Tablespoon |
| Red Chilli Powder | 0.50 | Teaspoon |
| Turmeric Powder | 0.25 | Teaspoon |
| Coriander Powder | 2.00 | Teaspoon |
| Garlic – Finely Chopped | 2.00 | Cloves |
| Ginger - Finely Chopped | 0.50 | Inch |
| Ginger - Finely Cut | 0.50 | Inch |
| Indian Spice Mix | 0.50 | Teaspoon |
| Water | 3.00 | Cup |
| Oil | 0.66 | Cup |
| Cumin Seeds | 0.50 | Teaspoon |
| Onion – Chopped | 1.00 | Small |
| Asafoetida | 0.25 | Teaspoon |
| Curry leaves | 6 | Leaves |
| Fresh Coriander leaves | As Per Taste | As Per Taste To Garnish |
| Fresh Green Chillies - Slit | 2.00 |
Things to Consider
- Follow the heat guide, cooked on Medium Heat
- Remember that our cooking is not an exact science so ingredients need not be exact measurements
- Please note that scaling a recipe is a simple mathematical calculation and some figures may not make sense. You will have to use your judgement to the nearest measurement
- Like any recipe feel free to experiment with the ingredients and quantities
- Please check all the ingredients for any allergens
- More information on common allergens is available here https://rubyskitchenrecipes.uk/allergens/
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