Rajasthan

Panchmel dal

Name: Panchmel dal
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 5 servings
Cuisine: Rajasthani
Ingredients: 1/4 cup toor dal (split pigeon peas); 1/4 cup chana dal (split chickpeas); 1/4 cup moong dal (split yellow mung beans); 1/4 cup urad dal (split black gram); 1/4 cup masoor dal (red lentils); 3 3/4 cups water; 1/4 tsp turmeric (ground turmeric); 2 tbsp ghee; 1 tsp cumin seeds; a pinch asafoetida; Whole spices, cloves, bay leaf, dried red chilli; 1 inch grated ginger; 2 medium chopped tomato; 3/4 tsp red chilli powder (indian red chili powder); 1 1/2 tsp coriander powder (ground coriander); 1/2 tsp garam masala; Salt, to taste; Coriander leaves (cilantro), chopped

Five dals cooked together with a ghee tadka. Textured, hearty and the classic partner of baati.

45 minTime

12 gProtein each

mediumSpice

0.5hPlan ahead. Soak for 0.5 hours first; the 45 minutes come after.

Five dals, one pot2 chapters · 1 min read

Make it your way

Grandma's wayFive dals, ghee tadka.

The original

246kcalsame

12 gproteinsame

9 gfibresame

45minutessame

Classic panchmel dal.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¼ cup

Chana dal (split chickpeas)¼ cup

Moong dal (split yellow mung beans)¼ cup

Urad dal (split black gram)¼ cup

Masoor dal (red lentils)¼ cup

Water3¾ cups

Turmeric (ground turmeric)¼ tsp

Ghee2 tbsp

Cumin seeds1 tsp

Asafoetidaa pinch

Whole spicescloves, bay leaf, dried red chilli

Ginger2.5 cm, grated

Tomato2 medium, chopped

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)1½ tsp

Garam masala½ tsp

Saltto taste

Coriander leaves (cilantro)chopped

Method

3 steps

1Rinse and soak the five dals together for 30 minutes. Pressure cook with water, turmeric and salt for 4 whistles. Let pressure release naturally.
2Heat ghee, add cumin, asafoetida, whole spices and ginger, then tomatoes and powders. Cook until soft.
3Add the dal, simmer 8 minutes, finish with garam masala and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rajasthan

Panchmel dal

Five dals cooked together with a ghee tadka. Textured, hearty and the classic partner of baati.

45 minTime

12 gProtein each

mediumSpice

0.5hPlan ahead. Soak for 0.5 hours first; the 45 minutes come after.

Five dals, one pot2 chapters · 1 min read

Make it your way

Grandma's wayFive dals, ghee tadka.

The original

246kcalsame

12 gproteinsame

9 gfibresame

45minutessame

Classic panchmel dal.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¼ cup

Chana dal (split chickpeas)¼ cup

Moong dal (split yellow mung beans)¼ cup

Urad dal (split black gram)¼ cup

Masoor dal (red lentils)¼ cup

Water3¾ cups

Turmeric (ground turmeric)¼ tsp

Ghee2 tbsp

Cumin seeds1 tsp

Asafoetidaa pinch

Whole spicescloves, bay leaf, dried red chilli

Ginger2.5 cm, grated

Tomato2 medium, chopped

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)1½ tsp

Garam masala½ tsp

Saltto taste

Coriander leaves (cilantro)chopped

Method

3 steps

1Rinse and soak the five dals together for 30 minutes. Pressure cook with water, turmeric and salt for 4 whistles. Let pressure release naturally.
2Heat ghee, add cumin, asafoetida, whole spices and ginger, then tomatoes and powders. Cook until soft.
3Add the dal, simmer 8 minutes, finish with garam masala and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Panchmel dal

Make it your way

Ingredients

Method

Panchmel dal

Make it your way

Ingredients

Method

Make it a meal