Vegetarian cooking and baking

Vegetarian cooking and baking

Thursday, April 19, 2012

Pancharatna dal/ Panch dal

This dal recipe uses five lentils and 'Pacharatna' means five jewels. So that is how it got it's name. I learnt this recipe from my lovely sister 'Veena' who is an awesome cook herself. She too can have a wonderful blog but her cute li'l one year old son 'Vihaan' keeps her on her toes!










This dal has a lot of regional variations as in the combination of dals. Some people use onion and garlic while others don't. Some add cream or yoghurt to the gravy. All said and done  you can twist and tweak the recipe to your taste and liking and also depending on the availability of ingredients. We love this dal so much that when the first time my sistergave me this recipe, I made it three days in a row!..It is so yummy I make it quite often. The bonus is that this is simple, healthy and nutritous.

Ingredients:
  • 1 onion finely chopped
  • 1 tomato  finely chopped
  • 4 green chillies
  • 3 pods crushed /finely chopped garlic
  • 1/4 cup toor dal (split pigeon peas)
  • 1/4 cup mung (green gram)
  • 1/4 cup chana dal (bengal gram)
  • 1/4 cup urad dal ( black gram)
  • 1/4 cup masoor dal (red lentils)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 4-5 curry leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin  seeds
  • a pinch asafetida
  • 1/2 teaspoon kasoori methi (dried fenugreek leaves)
  • coriander/ cilantro for garnish
  • salt to taste
Method:
Wash and rinse the dals nicely and soak them in water for about an hour. Soaking is not compulsory but it will enhance the grain, make it less sticky and reduce the cooking time.
Cook the dals along with onion, tomato, green chillies and turmeric powder in a pot. Using a pressure cooker is preferable and I do the same as it fastens the process.
Now, in a wok (kadai), add mustard seeds and cumin seeds and when they start spluttering add the asafetida, followed by crushed/ finely chopped garlic and curry leaves.
Sauté till the garlic turns slight golden brown.
Stir in the cooked dal and add salt and  red chili powder and simmer for 10 minutes.
Crush the kasoori methi between palm of your hands and sprinkle it over the dal.
Finish by garnishing with coriander/ cilantro.
Serve with plain steamed rice.



8 comments:

  1. This looks so delicious! And your plates are so pretty! I actually just bought a new plate set off the internet, so I'm waiting on that to make main dishes ;)

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  2. Nice dish will..Looks very yummy!!

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  3. First time here.U have a lovely space .Glad to follow you
    Check out my space in your free time
    http://followfoodie.blogspot.com/

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  4. I have never made anything like this before...look good...I wonder what my kids would think?!

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  5. you made me drooooooool...just wish to be your neighbour now..;)
    Tasty Appetite

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  6. first time here....
    dal looks gr8 :)
    glad to follow u .

    ArunaManikandan
    http://www.veggiesparadise.com/

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  7. Nice name of dal n love these flavors,deliciously done :D
    First time to your space,you have a lovely space n happy to join your space..
    Do drop by my space & hope u'll join my space too..

    Join me in the ONGOING EVENT- "Mint & Coriander seeds" (EP Series-Apr)
    Erivum Puliyum

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  8. Hi,
    Just to pass my congratulations on your Versatile Blogger Award :)

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