Panchratan translates to ‘five jewels’. Panchratan dal is an exotic amalgam of five lentils that are cooked in a delicately spiced onion-tomato base to a creamy consistency. A cold weather, crowd pleasing favorite, works great as a thick soup too other than serving as a comforting accompaniment to roti or rice.
Panchratan Dal Recipe
Preparation: 5 mts, Cooking: 30 mts
Serves 4-5 persons
Cuisine: North Indian
2 1/2 tbsps tur dal/kandi pappu/red gram dal
2 1/2 tbsps moong dal/pesara pappu/yellow lentils
2 tbsps channa dal/bengal gram/senaga pappu
2 tbsps masoor dal/red lentils
1 tbsp urad dal/minappa pappu/split gram dal
1 onion, finely chopped
2 green chilies, slit
1 tsp ginger, finely minced
1/4 tsp haldi/pasupu/turmeric pwd
1/4 tsp red chilli pwd
1 tomato, finely chopped
1 tbsp chopped coriander leaves
1 tbsp lemon juice
1 tbsp oil
1/2 tsp cumin seeds
pinch of hing/asafoetida
2 red chilies, tear and de-seed
1/4 tsp crushed coriander seeds (optional)
1/2 tsp garam masala pwd
1 tsp ghee
1 In a pressure cooker, add 2 cups of water and all the five lentils/dals and pressure cook upto 3 whistles. If cooking over stove top, cook till the dals are almost cooked. Mash the dals lightly.
2 Heat oil in a heavy bottomed vessel, add green chilies and ginger and stir fry for 15-20 secs. Add the chopped onions and saute for 5 mts.
3 Add red chilli pwd and turmeric pwd and combine. Add the chopped tomato and saute for 5 mts.
4 Add the pressure cooked dal along with salt and combine. Add a cup of water and lemon juice and cook on slow to medium flame for 15 mts without lid or till you get the consistency of your choice.
5 Heat ghee in a small pan, add the cumin seeds and as they splutter, add the hing, crushed coriander seeds, red chilies and garam masala pwd and turn off heat. Pour this to the dal and combine.
6 Garnish with chopped coriander leaves. Serve with rotis or white rice.