A Panchmel Dal starts out by being special enough because it’s a confluence of five lentils–five jewels, according to the other name it goes by, Panchratna Dal. But what makes it even more exquisite is that this thoughtful blend of lentils, each with a personality of its own, makes a dal that is richly textured and flavored, as well as innately healthy. Let me add one rider here: in Rajasthan, the beautiful western Indian state where it originates from, this dal is not necessarily healthy. Healthier, perhaps, than other foods made here–this is a land known for its fried foods like kachori and its voracious use of ghee in just about everything. And ghee finds its way, in oodles, into a Panchmel Dal as well. But take out most of that fat, replace some of it with vegetable oil, and what you’re left with is a tasty, nutritious dish you could eat any day of the year and feel good about.

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