Rajasthani Panchmel Dal
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 50 g chana dal
- 50 g toor dhal (split pigeon peas)
- 50 g dried black urad dal
- 50 g split green moong dal
- 50 g red lentils
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 200 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 315 kcal
- Protein
- 15.9 g
- Carbohydrate
- 39.7 g
- of which sugars
- 5.1 g
- Fat
- 8.6 g
- of which saturates
- 0.8 g
- Fibre
- 8.7 g
- Salt
- 0.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse all five lentils together well, then boil in 1 litre water with the ground turmeric for 30 minutes until soft, skimming occasionally.
- 2
Heat the vegetable oil in a small pan and fry the cumin seeds for 30 seconds, then add the chopped onion and cook for 7 minutes until golden.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the finely chopped tomatoes and cook for 6 minutes until softened.
- 4
Stir the tomato mixture into the cooked lentils and simmer together for 8 minutes, mashing lightly to thicken.
- 5
Season to taste and scatter with the chopped coriander before serving with rice or flatbread.
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