Mixed lentils, or panchmel dal, are a wholesome, protein-rich dish loved across Indian households. This comforting lentil curry blends different kinds of lentils-red lentils, green moong, and chana dal-slow-cooked with tomatoes, garlic paste, and aromatic Indian spices. Whether you're using an Instant Pot, pressure cooker, or stovetop pot, this dish delivers rich flavor, high nutritional value, and hearty texture.
The blend of aromatic spices such as cumin seeds, curry powder, and garam masala adds depth of flavors, while a squeeze of lemon juice or a drizzle of hot ghee enhances the final taste. Perfect with jeera rice or brown rice, this lentil curry makes for a wholesome vegetarian recipe and one of your new favorite lentil recipes for weeknight dinners.
How to make panchmela dal? (recipe video)
Ingredients
- Mixed lentils (red lentils, chana dal, green moong dal)
- Oil or ghee
- Ginger
- Garlic
- Onion
- Tomatoes
- Curry powder or garam masala
- Paprika powder
- Coriander leaves
- Salt
- Lemon or lime juice
- Water
Step by step instructions to cook mixed dal.
- Mixed lentils (red, chana, moong) soaked in water before cooking. Step: Rinse and soak the dried lentils in fresh water for 30-60 minutes.
- Heat oil or ghee in a pot, sauté onion, ginger, and garlic, then add fresh tomatoes.
3. Mix in lentils, curry powder, and paprika powder; stir well.
4. Add water to the lentils
5. Cook the dal in the Instant Pot on high pressure for 20 minutes, then allow the pressure to release naturally before opening the lid.
6. Once lentils are tender, stir to thicken and finish with coriander leaves and lemon juice.
Mixed Lentil Curry (Instant Pot + Stovetop)
Equipment
- saucepan / instant pot for cooking lentils
- small pan for tempering for saucepan
Ingredients
For cooking lentils in a pot
- 1 cup mixed lentils red lentils, chana dal, green moong dal
- 2 tablespoon oil or ghee
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 medium yellow onion chopped
- 2 fresh tomatoes chopped
- 1 tablespoon curry powder or ½ teaspoon turmeric + ½ teaspoon garam masala
- ½ tablespoon paprika or red chili powder
- 4 cups water
- Salt to taste
- 1 teaspoon lemon juice optional
- Fresh coriander leaves for garnish
Instructions
Instant pot chana dal:
- Soak lentils in cold water for at least 30 minutes. Drain and set aside.
- In a large pot or Instant Pot on sauté mode, heat oil and add cumin seeds. Add onion, ginger, and garlic; cook until light brown.
- Add chopped tomatoes and cook until soft. Mix in curry powder, paprika, and salt.
- Add soaked lentils and water. Stir well and cook:
- Instant Pot: Pressure cook for 15 minutes on high heat. Let pressure release naturally.
- Stovetop: Cover and simmer for 30-35 minutes until lentils are soft.
- Adjust salt and thickness. Add a squeeze of lemon juice and top with coriander leaves.
- Serve hot with jeera rice, brown rice, or naan.
Step to cook the dal in saucepan
- Add soaked lentils, 4 cups of water(for 1 cup soaked lentils), to onion tomato mix. Bring to a boil on high heat.
- Reduce to low-medium heat and simmer uncovered for 30-35 minutes, stirring occasionally, until the lentils are soft and start to break down. Add more hot water if it thickens too much.
Video
Notes
Nutrition
Variations
Use toor dal or yellow lentils for a milder flavor or add black lentils (whole urad dal) for a creamier, richer version like dal makhani. You can include french green lentils or puy lentils if you prefer a firm, nutty bite similar to lentil soup or Middle Eastern stews. Replace tbsp ghee with olive oil for a vegan, plant-based meal. For a more flavorful base, sauté a bay leaf, black pepper, and red chili powder along with cumin seeds before adding the tomatoes. To make it spicier, include red chilies or a dash of red pepper flakes.
Substitutions
If you don't have curry powder, use a mix of turmeric powder, coriander powder, and garam masala. Tomato paste can substitute for fresh tomatoes when they're not in season. You can also use chicken stock or vegetable broth instead of water for extra depth. Store leftover cooked dal in an airtight container at room temperature for up to 8 hours, or refrigerate for up to 3 days. Reheat with a little fresh water to loosen the texture.
FAQ
A mix of red lentils (masoor dal), green moong dal, and chana dal works beautifully for this dish. Each type of lentil contributes a different texture and nutritional value.
Yes. Pressure cook for 15 minutes on high heat and let the pressure release naturally.
Simmer uncovered for a few minutes until it reaches a thick dal consistency. Mash lightly with the back of a spoon for a creamy texture.
Serve with rice, brown rice, or naan. Jeera rice makes a great pairing.
Store in an airtight container. Reheat on low-medium heat with a splash of water.
Conclusion: This mixed lentil curry is a great way to include more protein intake in your everyday meals. It's simple, hearty, and full of depth of flavors. Whether cooked on the stove top or in the Instant Pot, this dal captures the essence of Indian cuisine-comfort food that nourishes both body and soul. The whole process takes minimal effort, yet the result tastes like something you'd get at your favorite Indian restaurant.
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