Indian cuisine · Soups & Stews

Panchmel Dal

A Rajasthani dal of five legumes, finished with a tadka of ghee, cumin and asafoetida.

Ingredients · for 4 servings

• 250 g mixed legumes (toor, mung, chana, urad, red lentils)
• 1 tsp turmeric
• 2 tomatoes
• 20 g ginger
• 3 tbsp ghee
• 1 tsp cumin
• 1 pinch asafoetida (hing)
• 2 dried chilies
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 lime
• Salt

Instructions

1. Mix the five legumes, wash three times in cold water until it runs clear, and soak for 20 min.
2. Put on with 1.2 l water, turmeric and salt, cover and cook for 25–30 min. until everything is soft and breaks down slightly – add hot water if needed.
3. Finely dice the tomatoes, grate the ginger and stir both into the dal along with the ground coriander, then simmer gently for a further 8 min.
4. For the tadka, heat ghee in a small pan, let the cumin and asafoetida sizzle for 20 sec. and fry the dried chilies for 15 sec. until they darken.
5. Pour the sizzling tadka over the dal, cover immediately and let it sit covered for 2 min. so the aroma stays in the pot.
6. Season with garam masala and the juice of the lime and serve hot with rice or chapati.