Description
A traditional North Indian soup possessing complex umami and richness, simmering a blend of 5 kinds of beans (Panchmel) like Moong and Chana, flavored with spices.
Restaurants serving Mix Dal Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- 5 kinds of mixed Dal (Moong beans
- Chana beans etc.)
- Onion
- Tomato
- Garlic ginger paste
- Cumin seeds
- Turmeric
- Garam masala
- Ghee
Instructions
- Blend equal amounts of
- kinds of peeled beans, wash, simmer slowly in water with turmeric and salt until soft.
- Heat Ghee in a pan, fry cumin seeds, garlic-ginger, onions, tomatoes until caramelized, add spices.
- Add fried spice base to bean soup pot, simmer until beans melt together and thicken, sprinkle garam masala at the end to finish.
Learn more Spice, substitutes, tips
Key spices
Rustic turmeric aroma and garam masala
Substitutes at Japanese supermarkets
Lentils and chickpeas (substitute by blending 2 kinds)
Pairing
Basmati rice、Paratha
Trivia
[Hardcore] Means 'Panch (five) Mel (mix)'. Creates deep richness and complex textures unachievable with a single bean, popular in homes across Rajasthan and North India.
Eating tips & etiquette
[Unique Eating] Squeeze lemon tightly into soup to add refreshing acidity, splash it over Basmati rice and shovel it down!
Allergen
Soy, Dairy (from Ghee)