Rajasthani Dal Panchmel Recipe (Diabetic Friendly)

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What is the energy content breakdown?

Protein

6.7g / 19%

Carbohydrates

19.7g / 53%

Fats

4.6g / 27%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Explore adding some seasonal leafy vegetables to the dish
You can add spinach to the dal to make the dish more nutritious.

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Rajasthani Dal Panchmel Recipe (Diabetic Friendly)

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Indian Main Course

Rajasthani Dal Panchmel Recipe (Diabetic Friendly)

Name: Rajasthani Dal Panchmel Recipe (Diabetic Friendly)
Prep time: PT15.00M
Cook time: PT30.00M
Total time: PT46.00M
Yield: 5.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1/4 Cup Arhar Dal; 1/4 Cup Green Moong Dal; 1/4 Cup Kali Urad Dal; 1/4 Cup Chana Dal; 1/4 Cup Dhuli Moong Dal (Skinned); 6 Cups Water; 1/2 Teaspoon Turmeric Powder; 1 Tablespoon Ghee; 1/4 Teaspoon Hing (Asafoetida); 1/2 Teaspoon Cumin Seeds; 4 Units Dry Red Chillies; 1 Unit Onion (Chopped); 2 Units Green Chillies (Chopped); 2 Teaspoons Ginger (Grated); 1 Tablespoon Garlic (Chopped); 1 Unit Tomato (Chopped); 1 Tablespoon Peanuts; 1 Pinch Salt (To Taste); 2 Tablespoons Coriander Leaves (Chopped); 1 Tablespoon Lemon Juice

(2)

46Min

Medium

Rajasthani Dal Panchmel is by commonly cooking together four or five dals, and tempered with ghee and variety of spices. This is a chunky dal, and can be served with steamed rice or wholewheat roti. This recipe has added peanuts for a crunchier taste and additional protein!Disclaimer: The recipes designed are suggestive and should not be considered as medical advisory or recommendation in any manner. Such recipes do not undermine the importance of an active lifestyle and the contribution of other nutrient-rich foods in any manner. Kindly consult your Dietitian/Doctor for specific health issues.

Ingredients

5 Servings

1 Sachet

MAGGI Masala-ae-Magic

0.25 Cup

Arhar Dal

0.25 Cup

Moong Dal

0.25 Cup

Urad Dal

0.25 Cup

Chana Dal

0.25 Cup

Dhuli Moong Dal (Skinned)

6 Cups

Water

0.5 Teaspoon

Turmeric Powder

1 Tablespoon

Ghee

0.25 Teaspoon

Hing (Asafoetida)

0.5 Teaspoon

Cumin Seeds

Dry Red Chillies

Onion (Chopped)

Green Chillies (Chopped)

2 Teaspoons

Ginger (Grated)

1 Tablespoon

Garlic (Chopped)

Tomato (Chopped)

1 Tablespoon

Crushed Peanuts

1 Pinch

Salt (To Taste)

2 Tablespoons

Coriander Leaves (Chopped)

1 Tablespoon

Lemon Juice

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Nutrition Value

Energy

141.56 kcal

Protein

6.74 g

Carbohydrates

19.7 g

Fats

4.56 g

Information per serving

Step 1
15 Min

Mix all the dals in a bowl and wash them well till the water runs clear. Then soak them for 15-20 min.
Step 2
10 Min

Pressure cook the dals with water and turmeric powder for 5 whistles.
Step 3
3 Min

Heat ghee in a karahi on medium flame, add asafoetida, cumin seeds and dry red chillies and fry for a minute.
Step 4
10 Min

Add onion, green chillies, garlic, ginger and fry until onions are brown. Add tomato and cook till they becomes soft. Add boiled dal, peanuts and mix well. Add some water if the dal is too thick to get desired consistency.
Step 5
7 Min

Add MAGGI Masala-ae-Magic and let it simmer on low heat for 4-5 min. Adjust salt to taste and remove from flame.
Step 6
1 Min

Garnish with fresh coriander leaves and add lemon juice to it. Serve hot with rotis or brown rice.

Step 1 of 6

Mix all the dals in a bowl and wash them well till the water runs clear. Then soak them for 15-20 min.

Step 2 of 6

Pressure cook the dals with water and turmeric powder for 5 whistles.

Step 3 of 6

Heat ghee in a karahi on medium flame, add asafoetida, cumin seeds and dry red chillies and fry for a minute.

Step 4 of 6

Add onion, green chillies, garlic, ginger and fry until onions are brown. Add tomato and cook till they becomes soft. Add boiled dal, peanuts and mix well. Add some water if the dal is too thick to get desired consistency.

Step 5 of 6

Add MAGGI Masala-ae-Magic and let it simmer on low heat for 4-5 min. Adjust salt to taste and remove from flame.

Step 6 of 6

Garnish with fresh coriander leaves and add lemon juice to it. Serve hot with rotis or brown rice.

Recipe PDF

With pictures

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