Five Lentil Stew Panch Dal
Dive into a bowl of comforting, nutrient-packed goodness with this Five Lentil Stew, lovingly known as Panch Dal. Bursting with the combined flavors of toor dal, moong dal, chana dal, urad dal, and masoor dal, this hearty Indian dish is a celebration of texture, aroma, and nutrition. The slow-simmered lentils are infused with a fragrant blend of warming spices like cumin, turmeric, and garam masala, while a rich onion-tomato masala adds depth and vibrance. Finished with a splash of lemon juice and fresh cilantro, this wholesome stew is perfect for cozy dinners and pairs beautifully with steamed rice, soft naan, or flaky roti. Whether you're craving comfort or exploring plant-based meals, this Panch Dal recipe is a satisfying, flavor-packed must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Toor dal (split pigeon peas)
- 0.5 cup Moong dal (split yellow lentils)
- 0.5 cup Chana dal (split chickpeas)
- 0.25 cup Urad dal (split black gram, husked)
- 0.25 cup Masoor dal (red lentils)
- 6 cups Water
- 1 medium Onion, finely chopped
- 1 large Tomato, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Ghee (or oil)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse all the lentils thoroughly under cold water until the water runs clear. Soak them in water for 30 minutes, then drain.
In a large pot or pressure cooker, add the soaked lentils and 6 cups of water. Bring to a boil over medium heat, skimming off any foam that rises to the top.
Reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the lentils are tender. If using a pressure cooker, cook for 3–4 whistles. Set aside once cooked.
In a separate skillet, heat the ghee (or oil) on medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5–7 minutes.
Stir in the minced garlic and ginger, cooking for another 1–2 minutes until fragrant.
Add the chopped tomato, turmeric powder, red chili powder, and coriander powder. Cook this mixture (masala) for 5–7 minutes until the tomatoes break down and the oil separates from the edges.
Transfer the cooked masala into the pot with the cooked lentils. Stir well to combine.
Season with salt and let the stew simmer for another 10–15 minutes, stirring occasionally to prevent sticking.
Finish by adding garam masala, freshly chopped cilantro, and lemon juice. Stir and check the seasoning, adjusting salt or spices as needed.
Serve the Panch Dal hot, garnished with additional cilantro if desired. Enjoy with steamed rice, naan, or roti!
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 60.0 g | 214% | |
| Total Sugars | 24.5 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4998 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
