Wednesday, January 21, 2009
This is one another of those many recipes I have collected over the years from I don’t know where! The one thing I do know is that this dal is delicious. My picture may not look mouth wateringly tempting (my apologies) but you can take my word for it that it is tasty, filling and very comforting, like most dals.
“Panchratan” means five jewels and here refers to the five different lentils in this preparation. They are red gram lentils (tuvar dal), Bengal gram lentils (chana dal), moong lentils (moong dal), whole black gram lentils (sabut urad dal) and whole puy lentils (sabut masoor dal).
I am not very sure where this preparations has its origins (I do know it is not from the southern part of India) but a generous bit of ghee gives this dal a very rich taste. I have reduced the amount of fat a bit and substituted the ghee with oil here.
These lentils are cooked into a very soft, somewhat smooth and creamy texture but has just the right balance of spice. This dal is also very easy to make. All it requires in the way of preparation is soaking of the lentils a little ahead of time.
½ cup mixed lentils (dals) - 1 tbsp each of red gram lentil (tuvar dal),
Bengal gram lentil (chana dal), moong lentil (moong dal),
whole black gram lentil (sabut urad dal) and whole puy lentil (sabut masoor dal)
2 tsp oil
1 large onion, finely chopped
¾ tsp garlic paste (or finely chopped adjusted to taste)
¾ tsp finely chopped/ grated ginger
¾ tsp coriander powder
¼ tsp turmeric powder
2 to 3 green chillies, slit (or as required)
½ tsp garam masala
salt to taste
1 ½ tsp lemon juice
1 tbsp chopped coriander
Soak the lentils (dals) in water for 3 to 4 hours. Cook the lentils (dals), in the water in which they were soaked, till they are very soft.
Heat the oil and sauté the onions till golden. Add the garlic, ginger and green chillies. Sauté for a couple of minutes till the raw small disappears. Now add the coriander and turmeric powders and stir for about half a minute.
Add the cooked lentils (dals) and the water in which they were cooked. Add the salt, mix well and bring to a boil. Turn the heat to medium and allow the lentils to simmer for a couple of minutes. If the dal is too thick, adjust to required consistency with water, but make sure the dal is on the thicker side and not watery.
Stir in the garam masala, lemon juice and chopped coriander just before serving. Serve warm with chappathis, naan, or rice. This dal also makes a filling soup with bread.
This recipe will make 3 to 4 servings.
This Dal Panchratan goes to HOTM where January is the month for healthy “slimming” food.