North Indian · Lunch, Dinner
Rajasthani panchmel dal
Five lentils simmered together, a wholesome Rajasthani staple finished with a simple cumin tempering.
- Calories
- 652 kcal
- Protein
- 27 g
- Carbs
- 108 g
- Fat
- 13 g
- Prep
- 10 min
- Cook
- 35 min
Per serving, for one person.
Ingredients
- 25 g Toor dal
- 20 g Chana dal
- 20 g Moong dal (yellow)
- 15 g Urad dal
- 15 g Red lentils (masoor dal)
- ½ tomato Tomatoes
- ¾ chilli Green chillies
- ¾ tsp Turmeric
- 1½ tsp Cumin seeds
- ¾ tbsp Sunflower oil
- ¼ tsp Chilli powder
- ½ tsp Salt
- 6 g Coriander
- 55 g Basmati rice
Method
- Wash all five lentils together and cook with turmeric in 500ml water for 25 minutes until soft; mash lightly.
- Meanwhile cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, splutter cumin, add chilli and tomato and cook 5 minutes until pulpy.
- Pour this tempering into the dal, add chilli powder and salt, and simmer 8 minutes.
- Finish with coriander and serve with the rice.
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