Five lentil stew (panch dal) from Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soft whole wheat skillet breads (chapati)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for different types of lentils used.

  • westminstr on November 19, 2013

    This is a lovely dal that I've made several times now and really enjoy. You can use any mix of lentils, and sub aleppo pepper for some of the cayenne to reduce the spice.

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