Panchmel Dal Recipe (With 5 Lentils)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Rajasthani dal made with five different lentils, simmered with warm spices like cumin, garam masala, and ginger. This protein-rich dish is flavorful and traditionally made without onion or garlic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- bengal gram dal ((chana dal))
- green gram dal ((moong dal))
- pink lentils ((masoor dal))
- pigeon peas spilt and skinned ((tuvar dal or arhar dal))
- black gram ((urad dal))
- 3 to 3.5 cups water for pressure cooking the dals
- 2 green cardamom
- 2 cloves
- 1 green chilli, (- crushed in a mortar pestle)
- 2 to 3 red chillies, (broken and seeds removed)
- 1 inch ginger (- crushed in a mortar pestle)
- 1 large tomato, (chopped)
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder ((ground turmeric))
- ¼ to ½ teaspoon garam masala
- ¼ teaspoon asafoetida powder ((hing))
- 2 to 3 tablespoons ghee ((clarified butter) or oil)
- salt as required
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 20m
- Sodium
- 243mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 940mg
- Calcium
- 218mg
- Iron
- 15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 243MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.