Name: Spicy panchmel dal with tadka
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 1/2 tbsp dry brown lentils; 1 1/2 tbsp dry red lentils; 0.5 oz dry yellow split peas; 17 g dry moong dal; 17 g dry chana dal; 1/4 cup unflavored whey protein powder; 1 tsp ghee; 1 tsp cumin seeds; 2 tsp fresh ginger, grated; 1/4 tsp ground turmeric; 3/4 tsp salt; 1 1/2 cups water; 1/3 cup fresh cilantro, chopped; 1/2 tsp garam masala; 1.5 oz tomato, diced; 3/4 tsp lemon juice; 1/2 tsp red pepper flakes; 1 clove garlic, minced

Nutrition

Per serving

478 calories

Protein: 44g; 36% of calories
Carbs: 60g; 49% of calories
Fat: 8g; 15% of calories

Instructions

Prep 15 min · Cook 35 min

To the pressure cooker, add the brown lentils, red lentils, yellow split peas, moong dal, chana dal, turmeric, salt, ginger, tomato, and most of the water, reserving 2 tablespoons. Secure the lid and set to high pressure for 15 minutes. When the time is up, let the pressure release naturally for 10 minutes.
While the pressure releases, whisk the protein powder with the reserved cool water in a small bowl until a smooth slurry forms.
Release any remaining pressure and open the lid. Stir in the protein slurry, garam masala, and lemon juice. The heat from the dal will set the protein without boiling it.
In a small skillet or tadka pan over medium heat, melt the ghee. Add the cumin seeds and let them sizzle for 30 seconds. Add the minced garlic and red pepper flakes, cooking for 1 minute until the garlic is golden and fragrant.
Pour the hot spiced ghee mixture directly over the dal. Garnish with chopped cilantro and serve immediately.

Nutrition

Ingredients

Instructions

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