Dal Panchmel (Five Lentil Stew)

🛒 Ingredients

• Toor Dal (Pigeon Pea Split) 8 g · 26 kcal
• Moong Dal (Yellow Mung Split) 8 g · 26 kcal
• Masoor Dal (Red Lentil Split) 8 g · 26 kcal
• Chana Dal (Bengal Gram Split) 8 g · 28 kcal
• Urad Dal (Black Gram Split & Skinned) 8 g · 26 kcal
• Water 188 g · 0 kcal
• Ghee (Clarified Butter) 8 g · 67 kcal
• Cumin Seeds 1 g · 2 kcal
• Asafoetida (Hing) 0 g · 0 kcal
• Bay Leaf 0 g · 0 kcal
• Dry Red Chilies 1 g · 2 kcal
• Onion 38 g · 15 kcal
• Ginger-Garlic Paste 4 g · 4 kcal
• Tomato 38 g · 7 kcal
• Turmeric Powder 0 g · 1 kcal
• Coriander Powder 1 g · 2 kcal
• Red Chili Powder 0 g · 1 kcal
• Garam Masala 0 g · 1 kcal
• Fresh Coriander Leaves 3 g · 1 kcal

👨‍🍳 Instructions

1. Wash and soak all five dals together for at least 30 minutes, then drain thoroughly. In a pressure cooker, combine the soaked dals with 188g water and 0.4g salt, cook for 3-4 whistles until soft.
2. For the tempering (tarka), heat 8g ghee in a separate pan over medium heat. Add 1g cumin seeds, 0.1g asafoetida, 0.1g bay leaf, and 1g dry red chilies; sauté until fragrant.
3. Add 38g chopped onion and sauté until golden brown, then stir in 4g ginger-garlic paste and cook for another minute.
4. Stir in 38g chopped tomato, 0.4g remaining salt, 0.4g turmeric powder, 0.8g coriander powder, and 0.4g red chili powder. Cook until the tomatoes soften and the mixture releases oil.
5. Add the cooked dals to the tempering, mix well, and simmer for 5-7 minutes, adjusting consistency with hot water if needed. Stir in 0.4g garam masala and 3g fresh coriander leaves.
6. Serve hot with rice, roti, or naan.