Name: Panchmel Dal (Light)
Yield: 4 servings
Ingredients: Toor / arhar dal — 3 tbsp (40 g); Chana dal — 2 tbsp (30 g); Moong dal, yellow split — 3 tbsp (40 g); Masoor dal (red lentil) — 2 tbsp (30 g); Urad dal, split — 1½ tbsp (20 g); Water — 3¾ cups (900 ml); Turmeric powder — ¼ tsp (1 g); Rock salt (sendha namak) — ¾ tsp (4 g); Ghee (cow) — 4 tsp (20 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 2 pinches (0.4 g); Ginger, fresh — 2 tsp (10 g); Clove — 2 (0.3 g); Cinnamon — ½-inch (0.5 g); Bay leaf (tej patta) — 1 (0.5 g); Kashmiri chilli powder (mild) — ¼ tsp (1 g); Tomato — ½ medium (optional) (60 g); Coriander leaves — 2 tbsp (8 g)

Serves: 4
Portion: 1 katori (≈180 g)
Time: Soak 1 h · Cook 40 min
Texture: Soft
Season: AutumnWinterNovember
Dosha: Vata
Pitta
Kapha
Nourishing; hing for Vata

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Toor / arhar dal	3 tbsp	40 g	200 g
Chana dal	2 tbsp	30 g	150 g
Moong dal, yellow split	3 tbsp	40 g	200 g
Masoor dal (red lentil)	2 tbsp	30 g	150 g
Urad dal, split	1½ tbsp	20 g	100 g
Water	3¾ cups	900 ml	4500 ml
Turmeric powder	¼ tsp	1 g	5 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Ghee (cow)	4 tsp	20 g	100 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	2 pinches	0.4 g	2 g
Ginger, fresh	2 tsp	10 g	50 g
Clove	2	0.3 g	1.5 g
Cinnamon	½-inch	0.5 g	2.5 g
Bay leaf (tej patta)	1	0.5 g	2.5 g
Kashmiri chilli powder (mild)	¼ tsp	1 g	5 g
Tomato	½ medium (optional)	60 g	300 g
Coriander leaves	2 tbsp	8 g	40 g

Method

How to cook it

Step 1: Wash the five dals; soak 1 hour.
Step 2: Pressure-cook with water and turmeric — 5 whistles, then 5 minutes on low.
Step 3: Mash partly.
Step 4: Tadka: ghee, whole spices, cumin, hing, ginger, tomato; chilli off heat.
Step 5: Pour in; add salt; simmer 5 minutes; garnish.