Indian · Dinner
Five-Lentil Rajasthani Curry
Mixed Dal Panchmel
A Rajasthani five-lentil dal of toor, moong, urad, chana, and masoor simmered with tomato and ginger, finished with a ghee-tempered cumin and dried red chilli tadka.
$
5 minsPrep
35 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
385Calories
18gProtein
16gFat
42gCarbs
3gSugar
8gFiber
680mgSodium
32mgChol
Goes well with
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Instructions
1
Prep
Rinse all five dals separately. Finely chop 2 small tomatoes, grate 2 tsp ginger, finely slice 8 garlic cloves, break 4 dried red chillies in half, and chop 2 tbsp fresh coriander. Measure all spices and liquids.
2
Boil
Combine all five dals, 1000ml water, 0.5 tsp turmeric, and 0.5 tsp salt in a saucepan. Bring to a boil over high heat, skim foam, reduce to low, cover, and simmer 25–28 minutes until lentils are completely soft.
3
Simmer
Stir in chopped tomatoes, grated ginger, 1 tsp ground coriander, remaining 0.5 tsp turmeric, and remaining 0.5 tsp salt. Simmer uncovered on medium-low 5–6 minutes until tomatoes soften and dal reaches creamy consistency. Whisk briefly to break down whole lentils.
4
Bloom
While dal rests covered off heat, heat 3 tbsp ghee and 1 tbsp oil in a small skillet over medium heat. Add 1.5 tsp cumin seeds, sizzle 15 seconds until fragrant. Add pinch of asafoetida and sliced garlic; cook 60 seconds until garlic turns light golden.
5
Finish
Add broken dried red chillies and 1 tsp kashmiri chilli powder to the skillet, sizzle 5 seconds until powder deepens but doesn't burn. Pour entire tempering with ghee over the dal. Stir once, stir in 1 tsp garam masala, rest covered 1 minute off heat.
6
Plate
Transfer dal to a serving bowl, garnish with fresh coriander, and serve with lemon wedges, bajra roti, basmati rice, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 50g (1.76 oz) toor dal
- 40g (1.41 oz) moong dal
- 30g (1.06 oz) urad dal
- 30g (1.06 oz) chana dal
- 30g (1.06 oz) masoor dal
- 1000ml (4 cup) water
- 1 tsp turmeric
- 1 tsp salt
- 2 small tomatoes
- 2 tsp grated ginger
- 3 tbsp ghee
- 1 tbsp neutral oil
- 1.5 tsp cumin seeds
- 1 small pinch asafoetida
- 8 garlic cloves
- 4 dried red chillies
- 1 tsp kashmiri chilli powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 tbsp fresh coriander
- 2 lemon wedges