Panchratni Dal

Panchratni Dal

1 hour       Serves 4        Vegetarian 

Ingredients:


¼ cup black lentils (urad dal), washed and soaked separately for 30 minutes
¼ cup yellow lentils (yellow moong dal), washed and soaked overnight
¼ cup split red gram (toor dal), washed and soaked overnight
¼ cup bengal gram (chana dal), washed and soaked overnight
¼ cup red lentils (masoor dal), washed and soaked overnight
¼ tsp black mustard seeds (rai)
1 tsp cumin seeds
¼ tsp turmeric powder
2-3 curry leaves
200 gms tomatoes, puréed
2 small onions, finely chopped
1½ tsp ginger garlic paste

For Garnishing:


a pinch cardamom powder
1 tbsp coriander, finely chopped
2 green chillies, finely chopped

Directions:


1. Preheat the dutch oven on a medium flame.

2. Add black mustard seeds, cumin seeds, onions and sauté for few seconds until translucent.

3. Add tomatoes, ginger garlic paste, turmeric powder and curry leaves. Sauté for 2 minutes.

4. Add all dals and 3 cups of water and cook on a low flame with the lid on and the Redi-Temp™ valve open.

5. Once the valve whistles, close it and cook for 40-45 minutes with the lid on and the Redi-Temp™ valve closed.

6. Turn off the flame and rest the dutch oven for 10 minutes.

7. Garnish with coriander, cardamom powder, and green chillies.

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