Panjmail Daal Recipe | After Eid Comfort Food After a heavy meaty Eid ul Azha, nothing feels better than a warm bowl of Panjmail Daal Chawal. This simple, flavorful, and comforting daal is the perfect break from all the BBQ, karahi, and meat dishes.
Recipe and video by Maham. Watch it on YouTube.
Flavors by Maham · Recipe Card
Panjmail Daal
- Cook1 hr 15 min
- Total1 hr 15 min
- DifficultyEasy
- CourseMain course
- CuisinePakistani
Ingredients 22
Tap an ingredient to tick it off as you go.
Lentils
For Cooking
For Finishing
For Tarka
Instructions 11
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After a heavy meaty Eid ul Azha, nothing feels better than a warm bowl of Panjmail Daal Chawal. This simple, flavorful, and comforting daal is the perfect break from all the BBQ, karahi, and meat dishes.
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Wash all the lentils well and soak them in water for 1 hour.
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Add the soaked daals to a pressure cooker with 5 cups of water.
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Add red chilli powder, crushed red chillies, salt, turmeric powder, chicken cube, chopped onion, and chopped tomato.
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Pressure cook on medium flame for 15 minutes, or until the lentils are soft and fully cooked.
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Open the pressure cooker carefully. If the daal is too thin, cook it on high flame for a few minutes until it reaches your desired consistency.
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Sprinkle garam masala, then add kasuri methi and fresh coriander leaves.
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For the tarka, heat oil or ghee in a pan. Add cumin seeds, sliced onions, garlic, green chillies, and red chillies. Fry until golden and aromatic.
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Pour the hot tarka over the daal and serve immediately.
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Serving Suggestion.
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Serve this delicious Panjmail Daal with white rice, green salad, achar, and fresh lemon.
Watch how it comes together
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