Panchmel Dal (Rajasthani Panchratna Dal)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mixed lentil soup from Rajasthan, loaded with protein and fiber from multiple varieties of dal. A complete, comforting meal made with pantry staples and finished with warm spices.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup Split Gram Dal (Chana Dal)
- 1/4 cup Split Black gram lentil (split black urad dal)
- 1/4 cup Red lentils (Split Masoor Dal)
- 1/4 cup Split Green moong lentils
- 1/4 cup Toor Dal (Split pigeon peas)
- 2 tablespoon Ghee (use oil for vegan*)
- 1 teaspoon Cumin seeds (Jeera)
- 6-7 Cloves (Laung)
- 3-4 Dry red chili
- 2 Green chili (I used serrano peppers, adjust to taste )
- 1/4 teaspoon Asafoetida (Hing)
- 1 cup Onion (finely diced)
- 1 tablespoon Ginger (grated)
- 1 1/4 cup Tomato (finely diced)
- 4 cups Water
- 1/2 Lime (juice of)
- Cilantro (to garnish)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 2 teaspoon Kashmiri red chili powder (adjust to taste )
- 1/2 teaspoon Garam Masala
- 2 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt (adjust to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 609mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 528mg
- Calcium
- 85mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.