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Jain Panchmel Dal | Jain 5 dals recipe | no onion no garlic dal recipe |
Tarla Dalal
17 June, 2015
Table of Content
Jain Panchmel Dal | Jain 5 dals recipe | no onion no garlic dal recipe |
What Makes Jain Panchmel Dal So Healthy?
Jain Panchmel Dal is a classic Indian lentil dish that offers a unique combination of health and flavor. As the name suggests, "panchmel" refers to a mixture of five different dals, each contributing a distinct nutritional profile. The recipe uses toor dal, chana dal, green moong dal, urad dal, and whole moong, creating a powerhouse of plant-based protein. This makes it an excellent choice for vegetarians and anyone looking to increase their protein intake, which is crucial for muscle repair, immune function, and overall body maintenance.
Why is it a "Jain" Recipe?
This particular recipe is known as Jain Panchmel Dal because it is prepared without the use of onions or garlic. In the Jain tradition, these root vegetables are avoided because harvesting them harms the entire plant. Despite the absence of these common flavor enhancers, the dal is far from bland. The recipe compensates for this with a rich blend of whole spices like bay leaf, cloves, and cumin seeds, along with a unique "masala water." This method ensures that the flavors are complex and aromatic, proving that you don't need onions and garlic to create a delicious and authentic Indian dish.
The Power of Five Dals
The combination of five different dals is the true secret to this dish's nutritional richness. Each lentil brings its own benefits: toor dal is a good source of protein, while chana dal is packed with fiber and helps regulate blood sugar. Green moong dal is easy to digest, and urad dal adds a creamy texture and is high in iron and folate. Finally, the whole moong provides additional fiber, which is essential for digestive health. This mix ensures you get a wide range of essential nutrients, from protein and fiber to minerals and vitamins.
A Unique Flavor Profile
The flavor of Panchmel Dal is both tangy and spicy, thanks to key ingredients like dried mango powder (amchur) and tamarind pulp. These natural souring agents create a unique taste that perfectly balances the earthiness of the lentils and the heat from the green chilies and chilli powder. The "masala water" is a clever technique where powdered spices like turmeric, coriander-cumin powder, and garam masala are dissolved in water before being added to the pan. This step ensures the spices are evenly distributed, intensifying the aroma and flavor of the final dish.
Simple and Authentic Cooking
The preparation of this dal is straightforward, yet it follows traditional methods that yield a truly authentic taste. The dals are pressure-cooked to perfection, ensuring they are soft and easily digestible. The tempering is then created in ghee with whole spices and the special masala water, a technique that releases their full aromatic potential. The final step involves combining the cooked dal with the tempering, amchur, and tamarind, and simmering it for a few minutes. This allows all the flavors to meld together beautifully, creating a comforting and delicious meal.
Perfect for Any Meal
Jain Panchmel Dal is an incredibly versatile dish. It can be served hot and fresh with a variety of Indian breads like butter naan or paratha, or even with steamed rice. Its wholesome and satisfying nature makes it a perfect main course for lunch or dinner. Whether you follow a Jain diet or are simply looking for a healthy, protein-rich, and flavorful dal recipe without onions or garlic, this dish is a fantastic option that showcases the incredible diversity of Indian cuisine.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
6 servings
Ingredients
Main Ingredients
5 tbsp toovar (arhar) dal , washed and drained
5 tbsp chana dal (split Bengal gram) , washed and drained
5 tbsp green moong dal (split green gram) (split green gram) , washed and drained
1 tbsp urad dal (split black lentils) , washed and drained
1 tbsp whole moong (whole green gram) , washed and drained
salt to taste
1 1/2 tbsp ghee
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2 tsp dried mango powder (amchur)
1 tbsp tamarind (imli) pulp
To Be Mixed Into A Masala Water
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
3 tbsp water
For Serving
Method
- Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the ghee in a deep non-stick pan, add the bay leaves, cloves, cumin seeds and asafetida and green chillies.
- When the cumin seeds crackle, add the prepared masala water and sauté on a medium flame for a few seconds.
- Add the cooked dal, dried mango powder, tamarind pulp and little salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Serve immediately with naan or paratha.
Panchmel Dal ( Jain) recipe with step by step photos
Manasi
Sept. 16, 2025, 3:18 a.m.
Hi, this recipe has 2 ingredients as none none none :D pls help.
tarla dalal
Sept. 16, 2025, 3:18 a.m.
Sorry, the error is fixed. Thanks for pointing out.
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