Pan-Indian · Main
Panchmel dal
Five-lentil dal
- Energy
- 216 kcal
- Protein
- 12 g
- Fibre
- 6.54 g
- Time
- 40 min
Per serving, 90 g.1 Good for lunch or dinner.
One serving gives you
- 18%of the day’s folate
- 11%of the day’s zinc
- 26%of the day’s fibre
- 24%of the day’s protein
Nutrition facts
One serving, 90 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy216 kcal12%
Carbohydrates
- Carbohydrate27.7 g10%
- Fibre6.54 g26%
- Soluble fibre1.24 g
Fats
- Fat5.88 g12%
- Saturated fat limit3.2 g16% of limit
- Monounsaturated fat1.34 g
- Polyunsaturated fat0.7 g
- Omega-60.61 g8%
- Omega-30.08 g8%
- EPA + DHA0 mg
- Cholesterol limit11.5 mg
Protein and amino acids
- Protein12 g24%
- Histidine300 mg50%
- Isoleucine458 mg38%
- Leucine852 mg36%
- Lysine718 mg66%
- Methionine + cystine181 mg30%
- Phenylalanine + tyrosine1,109 mg132%
- Threonine396 mg94%
- Tryptophan113 mg54%
- Valine562 mg72%
Vitamins
- Vitamin A64.6 µg8%
- Vitamin B10.15 mg11%
- Vitamin B20.07 mg4%
- Vitamin B30.95 mg9%
- Vitamin B50.8 mg16%
- Vitamin B60.11 mg6%
- BiotinNot in the source data
- Folate38.9 µg18%
- Vitamin B120 µg<1%
- Vitamin C7.99 mg12%
- Vitamin D0 µg0%
- Vitamin E0.34 mg5%
- Vitamin K17.2 µg31%
Minerals
- Calcium35.8 mg4%
- ChromiumNot in the source data
- Copper0.41 mg24%
- IodineNot in the source data
- Iron2.81 mg10%
- Magnesium61.1 mg17%
- Manganese0.82 mg20%
- MolybdenumNot in the source data
- Phosphorus177 mg18%
- Potassium559 mg16%
- Selenium19.9 µg50%
- Sodium limit322 mg16% of limit
- Zinc1.47 mg11%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Red gram, dal kandi pappu15 g
- Green gram, dal pesara pappu12.5 g
- Lentil dal masoor pappu12.5 g
- Bengal gram, dal senaga pappu10 g
- Ghee neyyi4.5 g
- Turmeric powder pasupu0.3 g
- Tomato, ripe, local30 g
- Ginger, fresh allam3 g
- Cumin seeds jeelakarra0.8 g
- Asafoetida inguva0.05 g
- Chillies, red endu mirapakaya0.6 g
- Iodized salt (table salt) uppu0.8 g
Method
About 40 minutes.
- 1
Rinse 15 g toor dal, 12 g moong dal, 12 g masoor dal and 10 g chana dal together and pressure-cook with turmeric and water until soft.
- 2
Simmer with tomato, ginger and salt for 5 minutes.
- 3
Heat 4.5 g ghee and add cumin seeds, chana dal, broken dry red chilli and a pinch of asafoetida; pour over the dal.
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