Mixed Five Daal

Name: Mixed Five Daal (Panchamukhi Daal)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 1 large onion, finely chopped (about 1½ cups); Large pinch ground asafetida; ½ teaspoon ground turmeric; 2 small cassia leaves; 1 (1-inch) cinnamon stick; 1 teaspoon cumin seeds; 3 tablespoons clarified butter (gheu); 3 tablespoons clarified butter (gheu); ¼ cup split yellow pigeon peas, without skins (rahar ko daal); ¼ cup split white urad beans, without skins (maas ko chhataa ko daal); ¼ cup split pink or red lentils, without skins (musuro ko daal); ¼ cup split pink or red lentils, without skins (musuro ko daal); ¼ cup split yellow mung beans, without skins (pahelo moong ko daal); 2 medium tomatoes, chopped (about 2 cups); 1 tablespoon minced fresh ginger; 3 to 4 medium cloves garlic, chopped; ½ cup finely chopped cilantro; ¼ cup split yellow chickpeas, without skins (chana ko daal); 1 teaspoon salt, adjust to taste

Panchamukhi Daal

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

This recipe combines five different varieties of daal in equal amounts. Each has a distinct taste and texture, giving this dish a lot of flavor and making it a delicious accompaniment to any rice dish, roti bread, stir-fried vegetables, and pickles.

Ingredients

3 tablespoons clarified butter (gheu)
1 teaspoon cumin seeds
1

Asia
Nepal
Side dish
Vegetarian
Gluten-free

Method

Heat the clarified butter in a large heavy-bottomed pot over medium-high heat. Add the cumin seeds and fry until lightly browned and fragrant, about 5 seconds. Add the cinnamon stick, cassia leaves, turmeric, and asafetida, then immediately add the onions, garlic, and ginger. Cook until the onions are soft, about 5 minutes, stirring frequently, then add the tomatoes and cook until slightly soft