Panchdal Tadka Recipe: Panchdal Tadka is a traditional Indian dish made from a mixture of several types of pulses. By adding moong, gram and urad dal in it, it is made rich in nutrients and tasty. This dal cooked with special seasoning is wonderful in both aroma and taste. It is served hot with rice or roti, which makes the food even more delicious. Due to its simple preparation method and nutritional value, Panchdal Tadka is a favorite dish in the kitchen of every home.
Panchdal Tadka Recipe
Panchdal Tadka is a nutritious and delicious Indian dal recipe, which is prepared by mixing five types of dals. Pigeon pea, moong, lentils, gram and urad dal are generally used in this. After cooking these pulses thoroughly, seasoning of cumin, garlic, asafoetida and red chilli is applied in ghee or oil, which increases its taste and aroma. This recipe is rich in protein and fiber and tastes delicious with rice or roti.
Calories 220kcal
Ingredients
- 1/2 cup Chickpea lentil
- 1/2 cup urad dal
- 1/2 cup mung dal
- 1/2 spoon turmeric powder
- 1/2 spoon chilli powder
- 1 Tomato finely chopped
- 1 Onion finely chopped
- 2-3 cloves of garlic
- Curry leaf
- 2 Green chilly finely chopped
- Salt as per taste
- Oil to temper
Instructions
Step 1: Soak the pulses
- Wash moong dal (peeled), chana dal and urad dal in clean water and soak for about 30 minutes.
![Moong dal (with skin), chana dal, and urad dal being washed thoroughly with clean water and soaked for about 30 minutes.]()
Step 2: Add ingredients to the cooker
- Drain the water from the soaked pulses and put them in a pressure cooker. Now add finely chopped onion, tomato, chopped green chilli, crushed garlic, some grated ginger, curry leaves, turmeric powder and salt.
![Soaked lentils drained and added to the pressure cooker along with finely chopped onion, tomato, chopped green chili, crushed garlic, grated ginger, curry leaves, turmeric powder, and salt.]()
Step 3: Cook dal on gas
- Now add so much water in the cooker that the water remains 1-2 inches above the dal. Close the lid and cook on medium flame for 8-10 whistles. Then reduce the flame and let it cook for 5 more minutes. Turn off the gas and let the pressure release on its own.
![Water added to the cooker so that it is 1-2 inches above the lentils. Cooker lid closed and cooked on medium heat until 8-10 whistles, then simmered for 5 more minutes. Gas turned off and pressure released naturally.]()
Step 4: Mash the lentils
- Open the cooker and mash the dal lightly with a ladle, so that the dal looks thick and well mixed. If needed, you can add some hot water.
![Pressure cooker opened and lentils gently mashed with a ladle to make a thick, well-blended mixture. Warm water added if needed.]()
Step 5: Prepare Tadka
- Heat 2 tablespoons oil in a pan. When the oil is hot, add mustard seeds and let them crackle. Then add curry leaves and crushed garlic and fry until light golden.
![In a pan, heat 2 tablespoons oil. Mustard seeds added and allowed to splutter. Then curry leaves and crushed garlic added and sautéed until light golden.]()
Step 6: Add spices
- Now reduce the flame and add red chilli powder and stir quickly so that the masala does not burn.
![Heat lowered and red chili powder added quickly, stirred well to avoid burning the spices.]()
Step 7: Add tadka to dal
- Add the prepared hot tadka to the cooked dal and mix well. Let it boil on low flame for 2-3 minutes.
![Hot tempering poured into cooked lentils and mixed thoroughly. Lentils simmered on low heat for 2-3 minutes.]()
Step 8: Serve
- Garnish the hot Panchdal Tadka with green coriander and serve with rice or roti.
![panchdal tadka garnished with fresh coriander leaves and served with rice or roti]()
Notes
some additional tips
- Wash the pulses thoroughly before cooking them and soak them for at least half an hour so that the pulses cook quickly and thoroughly. This softens the pulses and also helps in digestion.
- It is very important to use the pressure cooker correctly, so that the pulses do not burst and are cooked completely. Whistling too much can cause the pulses to melt too much, so keep an eye on the timing.
- For tempering, heat the oil well so that the mustard seeds crackle and the garlic and curry leaves also fry quickly. This increases the taste and aroma of tadka.
- While adding red chilli powder, slow down the gas so that the masala does not become bitter due to burning and the dal gets good color and taste.
- Do not make the dal more thick or thin than necessary. If necessary, after cooking, add some hot water and adjust the consistency as per your choice.
- Mashing the dal a little after cooking helps it mix better and gives it a better texture.
- Garnishing with green coriander not only enhances the taste but also enhances the beauty of the food.
- Serve hot dal immediately, as it may lose flavor and aroma once it cools.
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