This is an Indian cuisine that is famous throughout north India and people enjoy this dish with Roti, Naan and Parathas. It is easy to cook and great to taste with great nutritional value. This dish helps to create a balance in the nutrition index and helps to reach the required parameters of balance diet. You can try this at home and leave me your feedback as to how your experiences were! So let's get started.

The ingredients required for Dal Panchmel are as follows

1. Chana Dal 75 grams

2. Rajma 75 grams

3. Mung Dal whole with skin 75 grams

4. Urad Dal whole with skin 75 grams

5. Masoor dal whole with skin 75 grams

6. Onions 150 grams

7. Garlic 20 grams

8. Ginger 30 grams

9. Tomato 150 grams

10. Turmeric Powder 10 grams

11. Red Chilly Powder 30 grams

12. Coriander powder 20 grams

13. Hot Spices 5 grams

14. Tomato Puree 100 grams

15. Refined oil 100 ml

16. Green Chillies 5 grams

17. Salt as required.

The procedure for cooking Dal Panchmel is simple and easy. Follow the steps below and you can easily cook it without any hassle

In a container take all the five quality of Dals and mix well and wash them properly with water.

After properly washing the dal you need to boil them for about an hour. While boiling the dal put one teaspoon of salt so that the salt penetrates into the dals while boiling. 

Slice the onions and make ginger garlic paste.

Chop the tomatoes and green chillies. 

Heat a kadai, pour some oil and add the chopped onions and fry it properly.

When the onions turns golden brown in colour add the ginger garlic paste as fry properly. 

After about 2 minutes add coriander powder, red chilly powder and turmeric powder and mix well. Add sprinkle of water if the setup is getting stuck to the bottom while frying. 

After about 3 minutes add the tomatoes and green chillies and mix well and fry them properly.

Now add tomato puree and check the seasoning.

After checking the seasoning add the boiled dal into the brown gravy we prepared and mix well. 

Keep stirring continuously so that the Dal doesn't stick to the bottom.

Check the seasoning once again before switching off the flame. 

Guess what we are done.

Garnish with chopped coriander leaves and slit green chillies.

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