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.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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