Authentic Gujarati Panchmel Dal with Warm Fulka Rotis
A deeply comforting and protein-rich lentil preparation made by blending five distinct lentils tempered with aromatic spices, ghee, and fresh coriander.
55min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Rinse all five lentils thoroughly in water and soak them together for about 30 minutes.
2
Drain the soaked lentils and transfer them to a pressure cooker with 3 cups of water, turmeric powder, and salt.
3
Pressure cook the lentils for 4 to 5 whistles until completely soft and mushy, then mash lightly and set aside.
4
Heat ghee in a deep pan or kadhai over medium heat.
5
Add cumin seeds, mustard seeds, and asafoetida, allowing them to splutter.
6
Add curry leaves and chopped onions, sautéing until the onions turn translucent and golden brown.
7
Add ginger-garlic paste and cook for another minute until the raw aroma disappears.
8
Stir in the chopped tomatoes, red chili powder, and coriander powder, cooking until the tomatoes soften and oil begins to separate.
9
Pour the cooked lentil mixture into the pan and mix well with the tempering.
10
Add water as needed to adjust the consistency, bring to a gentle boil, and simmer for 10 minutes so the flavors meld together.
11
Sprinkle garam masala over the dal, garnish generously with fresh coriander leaves, and serve hot with warm fulka rotis.
Ingredients
1/4 cup tuvar dal (split yellow pigeon peas)
1/4 cup moong dal (split yellow mung beans)
1/4 cup chana dal (split Bengal gram)
1/4 cup masoor dal (red lentils)
1/4 cup urad dal (split black gram)
2 tablespoons ghee
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 pinch asafoetida (hing)
1 sprig curry leaves
1 medium onion, finely chopped
1 tomato, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.