Five lentils, one pot, one of Rajasthan's most beloved dishes. Panchmel Dal is the kind of recipe that feels festive but is simple enough for any day of the week. Each lentil brings a different texture and flavour — and the long, slow simmer in the Ember Cast Iron Dutch Oven brings them all together into a deeply satisfying, earthy dal that tastes as if it came from a village kitchen.
Prep time: 10 mins
Cook time: 50-60 mins
Total time: 60-70 mins
Serves: 4-6
Ingredients for the Dal
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¼ cup Chana dal, soaked for 30 minutes
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¼ cup Moong dal, whole green
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¼ cup Urad dal, whole black
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¼ cup Masoor dal, whole
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¼ cup Toor dal
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5 to 6 cups Water
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½ tsp Turmeric powder
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Salt to taste
Ingredients for the Tadka
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3 tbsp Ghee
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1 tsp Cumin seeds
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2 Dry red chillies
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1 medium Onion, finely chopped
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1 tbsp Ginger garlic paste
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2 medium Tomatoes, finely chopped
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1 tsp Kashmiri red chilli powder
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1 tsp Coriander powder
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½ tsp Garam masala
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½ tsp Amchur (dry mango powder)
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A pinch of asafoetida (hing)
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Salt to taste
For Garnish
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Fresh coriander, finely chopped
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A generous drizzle of ghee
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Lemon wedge
Method
Step 1
Wash and rinse all five lentils well. Soak the chana dal separately for at least 30 minutes before cooking. Keep the remaining dals rinsed and ready.
Step 2
In the Ember Cast Iron Dutch Oven, add all five lentils, 5 to 6 cups water, and turmeric powder. Bring to a boil on high flame.
Step 3
Once boiling, reduce the flame to low and cover with the lid. Cook for 35 to 40 minutes until all the lentils are completely soft and cooked through. The cast iron holds heat so evenly that the denser lentils like chana dal cook through without the softer ones turning mushy. Add salt once the lentils are nearly softened and stir well.
Step 4
Once the lentils are cooked, lightly mash them using the back of a spoon or ladle; just enough to bring the dal together while keeping some texture intact.
Step 5
In a separate small pan, heat ghee on a medium flame. Add the cumin seeds, dry red chillies and let them splutter. Add the asafoetida, garlic and Sauté for 20 to 30 seconds until fragrant.
Step 6
Add the chopped onion and saute for 5 to 6 minutes until golden brown.
Step 7
Add the ginger garlic paste and sauté for a minute until the raw smell disappears.
Step 8
Add the chopped tomatoes and cook until completely mushy and the ghee begins to separate from the masala. Add the red chilli powder, coriander powder, garam masala, amchur and cook for 2 minutes until fragrant.
Step 9
Pour the hot tadka directly over the cooked dal in the Ember Cast Iron Dutch Oven and stir gently to combine. Simmer together on low flame for 5 to 7 minutes.
Step 10
Adjust salt and serve hot directly from the pot, garnished with fresh coriander, a generous drizzle of ghee, and a squeeze of lemon. Best eaten with bajra roti or steamed rice.
Note:
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The five lentils cook at slightly different speeds; soaking the chana dal helps everything finish cooking more evenly.
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Panchmel Dal thickens naturally as it rests because of the starch released from the lentils and the heat retention of cast iron.
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Add a splash of warm water while reheating if the dal becomes too thick.
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For a more rustic finish, drizzle hot ghee mixed with a pinch of red chilli powder over the dal just before serving.