Recipe- North Indian Special Panchmel Dal

Instant Pot Panchmel dal is a one-pot Indian dish that is packed with protein, fiber, and healthy fats. All you need are some pantry staples, and within 30 minutes, you’ll have a hearty and delicious dish on the dinner table.

Try it tonight, and you’ll love the contrast in texture between the soft lentils and the not-so-spicy tempering that turns this recipe into a perfect comfort meal.

Ingredients

3 tablespoons Tuvar dal split piegon peas – yellow
4 tablespoons Yellow Moong Dal split mung bean without skin
3 tablespoons Green Moong Dal split green mung bean – Moong Chilka
3 tablespoons Chana Dal split yellow chickpea lentils
3 tablespoons Red Masoor dal split red lentils
1 tablespoon Ghee
1 teaspoon Ginger finely chopped
1 small Onion chopped
1 small Green chili sliced
1 medium Tomato chopped
½ teaspoon Red chili powder
¾ teaspoon Haldi (Turmeric powder)
1 teaspoon Coriander powder
1 teaspoon Salt
2½ cups Water
2 teaspoons Kasoori or kasuri methi/ dried fenugreek leaves
2 teaspoons Ghee
A pinch of Hing/ Asafoetida
½ teaspoon Mustard seeds
½ teaspoon Cumin seeds
2 pieces of Whole red Chilies
? teaspoon Red chili powder

Method

* Start by combining all the lentils in a large mixing bowl. Pour water and rinse the lentils by rubbing them between your fingertips. The water will become slightly dirty and cloudy.

* Drain this water and repeat the process until the water is relatively clean. Rinse the lentils and drain. Set aside.

* Start the Instant Pot in ‘SAUTE’ mode. Add ghee to the Instant Pot insert. Once the ghee is hot, add cumin seeds – cook the cumin seeds for a few seconds.

* Add chopped ginger to the insert – cook for a minute.

* Add diced onions to the Instant Pot insert. Sauté for 2-3 minutes. Add green chilies and diced tomatoes.

* Stir in the dry spices – red chilies, turmeric powder, coriander powder, and salt to the insert.

* Mix to combine. Sauté the spices for a minute. Add rinsed panchmel lentils to the insert.

* Pour in water. Mix until blended.

* Seal the lid of the Instant Pot with the vent in the sealing position. Cancel the saute mode. Select the ‘PRESSURE COOK OR MANUAL’ mode. Cook on high pressure for 8 minutes.

* Once the cooking time has elapsed, turn off the Instant Pot. Allow the pressure to release naturally. When the pin drops, carefully open the lid.

* Pour water and adjust the consistency to your liking.

* Press SAUTE mode again and simmer the dal for 4-5 minutes. As it starts to boil, turn the saute mode off.

* Heat ghee in a pan. Add hing, cumin seeds, and mustard seeds. As the seeds start to crackle, add the whole chilies and red chili powder to it. Stir to combine. Take it off the flame.

* Pour the tempering over the cooked dal. Stir until well blended.

* Your Instant Pot Panchmel dal is ready. Crush kasoori methi in between your palms and sprinkle on the cooked dal.

* Pair the Instant Pot Panchmel dal with tandoori roti, and methi paneer, create restaurant-style dining.