Five Lentil Soup (Panchmel Rajasthani Dal)

Five Lentil Soup (Panchmel Rajasthani Dal)

Lentil are a main source of proteins and part of staple diet in middle eastern countries and Indian subcontinent, where significant population is vegetarian. They have a hearty texture and have many other nutrients such as folate, manganese, iron, phosphorus, copper, thiamine, potassium, magnesium and vitamins to name a few. Due to all these nutrients, lentils are a great source of fiber, good for heart health, improves digestive health, helps manage blood sugar levels and improve body immunity.

Lentil can be cooked in many different ways. This particular recipe uses a combination of five different lentils. This can be had just as a soup, or had with other accompaniments such as rice or bread. Panchmel dal tastes best when served with unleavened Indian breads such as missi roti, tandoori roti, bati or khoba roti.

Ingredients:

Panchmail-Daal-Ingredients-2

Above quantity of ingredients will yield 5 to 6 servings.

Method:

  1. Wash the lentils three to four times and and drain all water each time.2016-9-30-panchmail-daal-step-01
  2. Pressure cook till soft but not mushy. Time and number of whistles vary depending on the type of pressure cooker, heat setting and quantity. I boiled in Instant-Pot for 1 minute in manual mode with NR.2016-9-30-panchmail-daal-step-02
  3. In a separate pan heat ghee or oil and add asafoetida (hing), cumin seeds (jeera), cloves and dry whole red chilies. Let it roast for a few seconds.2016-9-30-panchmail-daal-step-03
  4. Now add ginger and green chilies. Continue roasting.2016-9-30-panchmail-daal-step-04
  5. Then add finely chopped onion and saute further until onion is translucent or golden brown.2016-9-30-panchmail-daal-step-05
  6. Now add chopped tomatoes and cook further they are mushy and the whole mixture starts separating oil.
    2016-9-30-panchmail-daal-step-06 2016-9-30-panchmail-daal-step-07
  7. Add spices –  turmeric powder, coriander powder, red chili powder and salt.2016-9-30-panchmail-daal-step-08
  8. Once all spices are mixed and you can smell the flavors, add pressure cooked lentils. Mix well and let it cook more.2016-9-30-panchmail-daal-step-09
  9. Add water (if needed) to get to the desired consistency.2016-9-30-panchmail-daal-step-10
  10. Once it starts boiling, then turn off the heat and add garam masala, dry mango powder, lemon juice and chopped cilantro. Mix well and transfer to a serving bowl.
  11. For extra rich look and flavors, like in the picture below, add tamper from the top. Serve with famous Rajasthani bread – Baati.

Panchmail-Daal-Featured-3

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5 from 2 votes
Five Lentil Soup (Panchmel Rajasthani Dal)
Five Lentil Soup - Panchmel Rajasthani Dal
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Lentil can be cooked in many different ways. This particular recipe uses a combination of five different lentils. This can be had just as a soup, or had with other accompaniments such as rice or bread. Panchmel dal tastes best when served with unleavened Indian breads such as missi roti, tandoori roti, baati or khoba roti.

Course: Main Course, Soup
Cuisine: Indian
Keyword: dal, lentil, panchmel, Soup
Servings: 6
Calories: 211 kcal
Author: Rupali Agarwal
Ingredients
Split Lentils
Spices
Instructions
  1. Wash the lentils three to four times and and drain all water each time.
  2. Pressure cook till soft but not mushy. Time and number of whistles vary depending on the type of pressure cooker, heat setting and quantity. I boiled in Instant-Pot for 1 minute in manual mode with NR.
  3. In a separate pan heat ghee or oil and add asafoetida (hing), cumin seeds (jeera), cloves and dry whole red chilies. Let it roast for a few seconds.
  4. Now add ginger and green chilies. Continue roasting.
  5. Then add finely chopped onion and saute further until onion is translucent or golden brown.
  6. Now add chopped tomatoes and cook further they are mushy and the whole mixture starts separating oil.
  7. Add spices -  turmeric powder, coriander powder, red chili powder and salt.
  8. Once all spices are mixed and you can smell the flavors, add pressure cooked lentils. Mix well and let it cook more.
  9. Add water (if needed) to get to the desired consistency.
  10. Once it starts boiling, then turn off the heat and add garam masala, dry mango powder, lemon juice and chopped cilantro. Mix well and transfer to a serving bowl.
  11. For extra rich look and flavors, like in the picture below, add tamper from the top. Serve with famous Rajasthani bread - Baati.
Recipe Notes

Please leave feedback if you like it and share with your friends.

Nutrition Facts
Five Lentil Soup - Panchmel Rajasthani Dal
Amount Per Serving
Calories 211 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 28mg1%
Potassium 434mg12%
Carbohydrates 29g10%
Fiber 12g50%
Sugar 3g3%
Protein 11g22%
Vitamin A 880IU18%
Vitamin C 12.3mg15%
Calcium 47mg5%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

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