Ever heard of Panchmel Dal or Panchratna Dal? Mum used to call it “Panchrangi Dal” (In Hindi, the word ‘panch’ is the Hindi or Gujarati word for 5 five); ‘Mel’ means fusion or a mix of, and ‘Dal’ of course is lentils. So literally translated ‘Panchmel Dal’ means ‘Mix of 5 Lentils’.

In parts of Rajasthan, you will come across the name Panchratna Dal- where Panch is the number 5, and Ratna means jewels denoting that each lentil is jeweled colored hence ‘5 jewels dal’

My Mum grew up in a boarding school in Mount Abu in Rajasthan, and every year when we went back with her to visit her school, she would insist on dining at this hole in the wall restaurant that served the best dal, bhatti and churma.

This is a dal she made when she would get nostalgic of the bygone boarding school days-its a delicious, hearty, vegan, gluten free and nut-free recipe of mixed lentils. 

Ingredients:

• 1/4 Cup whole urad dal (Black Gram lentil skin on)
• 1/4 cup chana dal ( Split Bengal lentil/Chickpea lentil split)
• 1/4 cup Mung dal (Whole Green Mung beans)
• 1/4 cup masoor dal (Indian Red lentil)
• 1/4 cup tuwar dal (  split pigeon peas (yellow no skin)  )
• 1/2 teaspoon turmeric powder
• 2 teaspoon Pink Himalayan salt or to taste
  
  Tempering:
• 1 1/2 tbsp ghee/ or light olive oil
• 1/4 teaspoon or a pinch of asafetida powder (Hing)
• 1 teaspoon cumin seeds
• 2 small onions, finely chopped
• 2 large tomatoes finely chopped
• 1 teaspoon coriander powder
• 1 tablespoon ginger & garlic paste 
• 2-3 green chilies slit
• 1 teaspoon kasturi methi/dried fenugreek leaves  (crushed optional)
• 1/2 cup chopped cilantro for garnishing 

Instructions:

1. Rinse all the dals and soak them for about 2 hours. 
   
   
2. In an Instant Pot or pressure cooker add the dals and 2 cups water, the water should just cover the lentils. 
   
   
3. Add salt and turmeric and Seal the lid of the Instant Pot with the vent in the sealing position.  Select the ‘PRESSURE COOK OR MANUAL’ mode. Cook on high pressure for 8 minutes/ or select ‘MULTIGRAIN’ and cook for 10 minutes.
   
   
4. If using just the stovetop then simmer the dal on low heat for 30 -40 minutes, stirring the dal frequently to prevent burning and add water as necessary.
   
   
5. Meanwhile in a small pan or kadahi, heat 2 tablespoons of ghee or oil add a pinch of asafoetida/hing an cumin seeds.
   
   
6. As soon as cumin seeds pop, onions and sauté again until  light golden in colour and add ginger garlic sauté well, then add tomatoes, green chilies, coriander powder and cook well till oil separates and the tomatoes are cooked.
   
   
7. Give a quick whisk to the dal and pour the tempering into the dal.
   
   
8. Mix well, add some if necessary, and cook on a low flame for at least 10 minutes or more.  
   
   This dal should be creamy in consistency and the longer you cook it on low flame, the more creamier the dal becomes. 
   
   Garnish with chopped cilantro leaves,  and julienned ginger, and serve it with plain rice, quinoa, Roti, naan or paratha, and a side of onions.
   

Make it vegan and Gluten Free:

Use vegan butter or just oil to make this vegan and leave out the asafetida to make this gluten free.