Introduction
About this Recipe
By: Complete Food Company
Dal Panchratni has the heart and soul of Indian cuisine that’s not only delicious but also steeped in tradition and culture. If you’re a fan of dal, get ready to elevate your taste buds to new heights!
First things first, let’s break down the name. “Dal” simply means lentils, a staple ingredient in Indian cooking. And “Panchratni” translates to “five jewels” in Hindi. So, you can already anticipate the richness and diversity this dish brings to the table.
Ingredients
For Boiling Dal:
- 1/4 cup split green gram (moong dal)
- 1/4 cup split pigeon peas (toor/arhar dal)
- 1/4 cup split Bengal gram (chana dal)
- 1/4 cup split black gram (urad dal)
- 1/4 cup split red lentils (masoor dal)
- 2.5 cup water
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp salt
- 1 tbsp ghee
For Preparation:
- 3 tbsp oil or ghee
- 2 dry red chilli
- 1 tsp cumin seeds
- 1 tbsp garlic, chopped
- 1 tbsp ginger, chopped
- pinch of hing (asafoetida)
- 1 tsp red chilli powder
- 2 onion, finely chopped
- salt to taste
- 1 cup water
For Tadka:
- 2 tbsp ghee
- 1 dry red chilli
- 1 tsp red chilli powder
- fresh coriander leaves for garnish
Now, what makes Dal Panchratni so special? It’s the harmonious blend of five different lentils, each bringing its unique flavor and texture to the mix. Picture this: creamy urad dal, nutty chana dal, earthy moong dal, hearty masoor dal, and wholesome toor dal all coming together in a symphony of flavors.
But wait, there’s more! Along with this powerhouse of lentils, Dal Panchratni boasts a tantalizing blend of spices that dance on your palate with every spoonful. Cumin, coriander, turmeric, and garam masala work their magic, creating a medley of aromas that will have your kitchen smelling like a spice market in India.
One of the best things about Dal Panchratni is its versatility. Whether you’re a vegetarian, vegan, or meat-eater, this dish is sure to satisfy. Pair it with fluffy basmati rice for a comforting meal, or scoop it up with warm naan for an authentic experience.
Not only is Dal Panchratni a treat for your taste buds, but it’s also packed with nutrients. Lentils are a fantastic source of protein, fiber, and essential minerals, making this dish not only delicious but also nourishing for your body.
And let’s not forget the cultural significance of this dish. In many Indian households, Dal Panchratni is prepared during festive occasions, family gatherings, and celebrations. It symbolizes abundance, unity, and the coming together of loved ones over a shared meal.
So, whether you’re a seasoned chef or a kitchen novice, why not give Dal Panchratni a try? It’s a dish that celebrates the richness of Indian cuisine while inviting you on a culinary journey you won’t soon forget. Get ready to savor the flavors, feel the warmth, and experience the magic of Dal Panchratni – it’s truly a feast for the senses!
Servings
4
Ready In:
1hrs 15min
Good For:
Main Course
Step by Step Instructions
Step 1
Wash and rinse all five lentils thoroughly. Soak them in enough water for 30 minutes.
Step 2
After soaking, drain the water and transfer the lentils to a pressure cooker. Add 2.5 cups of water, turmeric, red chilly powder, ghee and a little salt. Pressure cook for 3-4 whistles or until the lentils are soft and well-cooked.
Step 3
In a separate pan, heat oil or ghee. Add hing, cumin seeds and let them splutter.
Step 4
Add finely chopped garlic, ginger. Sauté for a couple of minutes until the raw aroma disappears.
Step 5
Add chopped onions and sauté until they turn golden brown.
Then add red chili powder. Sauté for another couple of minutes.
Step 6
Pour the cooked lentils into the pan with the masala mixture. Adjust the consistency by adding more water if needed.
Step 7
Simmer for 10-15 minutes on low heat, stirring occasionally.
Prepare a tadka by adding ghee, dry red chilli, red chilli powder and add in dal. Let the dal cook with tadka for 5 minuted before serving to infuse the flavours.
Step 8
Garnish with fresh coriander leaves and serve hot with Basmati Rice or Jeera Rice.
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