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Panchratna Dal Recipe

Panimagechratna dal is traditionally consumed with Baati . Dal Baati is an integral part of Rajasthani Thali. Five types of  lentils- toor dal, chana dal, moong dal (split), urad dal (split) and masoor  dal (split) are combined to prepare this delicious dal.

Dals/Lentils are rich in dietary fibre, lean protein, folate and iron along with being a good source of potassium, calcium and Vitamin K. This combination of dal is also known as panchratna dal, panchmel dal or panchkuti dal and is easily available in the market.

In addition to its popular combination with Baati, it pairs well with steamed rice or chapati. I have used onion in preparing this dal but you can skip it as well. Read the Tip/Suggestion column at the end of the recipe for the same.

Serves: 3-4 persons 

INGREDIENTS 

  • ¾ Cup Panchratna Dal
  • 1/4 Medium Size Onion
  • 1 Big Tomato
  • 1″ Ginger
  • 1/4 Tsp Asafoetida (Heeng)
  • 1 Kashmiri Red Chilli
  • 2 Bay Leaves (Tejpatta)
  • 2 Cloves (Crushed)
  • 1/4 Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Cumin Seeds Powder
  • 1/4 Tsp Red Chilli Powder
  • 1 Tsp Dry Mango Powder
  • 1 Tsp Garam Masala
  • 3/4 Tsp (Crushed) Fenugreek Leaves (Kasoori Methi)
  • 3/4 Tbsp Oil/ Ghee
  • Salt as Per Taste

METHOD

  1. Clean Panchratna dal and soak for 1-1.5 hours in a pressure cooker. You can add approximately 2-2.5 cups of water so that water level reaches above the level of dal/lentil.image
  2. Once it is soaked, add salt to it and pressure cook it at high flame for one whistle, then lower the flame and cook for 8-10 minutes.
  3. In the meantime, heat oil in a kadhai. Add asafoetida, bay leaves and Kashmiri red chilli and cook for a few seconds.
  4. Grind onion and ginger in a grinder and transfer this paste to the frying pan. Sauté the paste till it turns light brown.
  5. Grind/ grate tomatoes and add tomato paste to the kadhai. Cook for 2 minutes and subsequently, add turmeric powder, coriander powder, cumin seeds powder, cloves powder and red chilli powder.
  6. Cook for 5 minutes till tomatoes turn tender.
  7. Transfer cooked dal to kadhai. Add dry mango powder,garam masala powder and fenugreek leaves .
  8. Adjust the consistency of dal by adding water (if necessary). Mix properly and cover kadhai with a lid. Let it simmer for 10 minutes.
  9. Turn off the flame and garnish with coriander leaves.

TIP(S)/SUGGESTION(S)

  1. You can skip adding onion in Panchratna Dal. In such a case, grind ginger with tomatoes and skip step number 4.
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