Panchmel Daal (Vegan Mixed Lentil Curry)

“Panch” in Hindi refers to the number ‘5′ and is pronounced rhyming with the word “bunch”. “Mel” is pronounced as “male” and refers to a mixture. This creamy North Indian Lentil Curry is made up of five different kinds of lentils cooked together to concoct a mouth-watering delicacy. I’ve used Split and whole white lentils (Urad Daal) with dried pigeon peas (Toovar Daal), split dried Mung beans, red lentils (Masoor Daal) and yellow split chickpeas (Chana Daal). This is the perfect place to use my “Garam Masala“! We ate our Panchmel Daal with Roti and a quick salad.

Panchmel Daal

(Vegan, gluten & nut free. Omit onion & garlic for an allium free dish.)

INGREDIENTS – 

• Split White Lentils – 1/2 cup
• Whole Peeled Black Lentils – 1/4 cup
• Yellow Split Mung – 1/2 cup
• Red Lentils – 1/2 cup
• Split Chickpeas – 1/4 cup
• Oil – 1/2 tablespoon
• Cumin Seeds, lightly crushed – 1 teaspoon
• Carom Seeds – 1/2 teaspoon
• Coriander Seeds, lightly crushed – 1 teaspoon
• Onion, thinly sliced – 1 medium
• Garlic Cloves, peeled and minced – 2
• Fresh Ginger Root, minced – 1 teaspoon
• Tomato, deseeded and diced finely – 1 medium
• Fresh Green Chillies, deseeded & sliced thinly – 2
• Turmeric Powder – 1/2 teaspoon
• Garam Masala – 1/2 teaspoon
• Fresh Coriander Leaves & Stalks – 2 tablespoons, heaped
• Water – 4 cups + 1/2 cup optional
• Salt, to taste

DIRECTIONS – 

1. Soak the lentils for an hour and rinse in fresh water until the water runs clear.
2. In a deep pressure pan, heat the oil and coat the base of the pan.
3. Toss in the lightly crushed cumin, carom and coriander seeds.
4. Caramelise the sliced onions with the spices before tossing in the ginger, garlic and chillies.
5. Add in the diced tomato and cook until softened.
6. Mix in the turmeric and Garam Masala. Cook until aromatic.
7. Add the lentils and mix well with the above mixture.
8. Pour in the water and season with salt.
9. Bring the lentils to a boil and clip the lid on to the pressure cooker pan.
10. Cook on high for 8 to 10 minutes and take off the heat.
11. Release pressure and check consistency. Add more water if required.
12. Simmer on low heat for 5 – 7 minutes and sprinkle the fresh coriander.
    Serve hot.

NOTES – 

Add in the green Chillies with seeds if wanting a hotter dish!
Tastes great with plain steamed rice or flatbread.
If cooking on an open pan then the cooking time increases to 45 – 50 minutes.