Panchmel Dal

Five lentils cooked together with cumin, whole spices, and a bright tempering in the hearty Rajasthani panchratna style.

Cuisine: Rajasthani (Rajasthan) · Style: Curry · Protein: Lentils · Total time: 60 minutes · Difficulty: medium · Servings: 4 · Spice: 2/5

Ingredients

• 1/4 cup each chana dal, moong dal, toor dal, masoor dal, and urad dal
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp ginger, grated
• 1 tsp cumin seeds
• 1 bay leaf
• 1 small cinnamon stick
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1 tbsp ghee
• 1 lemon
• Coriander leaves and salt

Steps

1. Rinse the lentils, then pressure-cook or simmer them with turmeric, salt, and enough water until all are tender and the mixture is creamy.
2. Heat ghee with cumin, bay, and cinnamon. Cook onion, ginger, and tomato until softened, then stir in coriander powder.
3. Fold the tempering into the cooked lentils and simmer until cohesive. Brighten with lemon and coriander before serving with baati, roti, or rice.

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