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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Rinse all the lentils thoroughly under cold water until the water runs clear. Soak them in water for 30 minutes, then drain.

Step 2

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.

Step 3

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.

Step 4

In a separate skillet, heat the ghee (or oil) on medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 5

Add the chopped onion and sauté until golden brown, about 5–7 minutes.

Step 6

Stir in the minced garlic and ginger, cooking for another 1–2 minutes until fragrant.

Step 7

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.

Step 8

Transfer the cooked masala into the pot with the cooked lentils. Stir well to combine.

Step 9

Season with salt and let the stew simmer for another 10–15 minutes, stirring occasionally to prevent sticking.

Step 10

Finish by adding garam masala, freshly chopped cilantro, and lemon juice. Stir and check the seasoning, adjusting salt or spices as needed.

Step 11

Serve the Panch Dal hot, garnished with additional cilantro if desired. Enjoy with steamed rice, naan, or roti!

Nutrition Facts

Serving size	2210.7 grams (2210.7g)

Amount per serving	% Daily Value*
Calories	1671

Total Fat 39.60g	51%
Saturated Fat 18.90g	95%
Polyunsaturated Fat 0.00g
Cholesterol 72mg	24%
Sodium 2504mg	109%
Total Carbohydrate 251.60g	91%
Dietary Fiber 60.00g	214%
Total Sugars 24.50g
Protein 87.70g	175%

Vitamin D 0IU	0%
Calcium 475mg	37%
Iron 26mg	146%
Potassium 4998mg	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.

Source of Calories

Fat: 20.8%

Protein: 20.5%

Carbs: 58.7%