Thursday, 10 July 2014

Panchratna Daal

It was in 2012 when I first tasted this daal and was completely blown away. The taste of five super nutritious lentils mixed together makes this daal the most delicious of all and will make you keep coming back for more. A sure hit with your family and friends.


1 cup mixed daal (I used storebought mix; in case you don't have, use equal quantity of split bengal gram, split green gram, split black gram, split pigeon pea, and split red lentil)
1 big onion chopped
1 medium tomato chopped
1" piece ginger finely chopped
2 green chillies chopped
1 tsp red chilli powder
1/2 tsp garam masala powder
1/2 + 1 tsp turmeric powder
Salt to taste
1 tbsp oil

For tempering
1/2 tbsp ghee
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 whole red chilli
2 cloves garlic, chopped
1 tsp coriander leaves chopped
2-3 lime leaves or 1 tsp lime juice (i prefer using lime leaves as the flavor is superb and remains intact)

Wash and soak the daals for 1 hour. Now, in a pressure cooker add the washed and soaked daals, 1/2 tsp turmeric powder, and salt and water till about 1" above the daals. Cook for 4-5 whistles. Remove from heat and let the pressure release on its own. 
In a pan, heat the oil and fry the onions till  translucent. Now add the chopped ginger and tomatoes and cook till soft. Add the dry spices and fry for 2-3 minutes. Add the boiled daal and stir. Check for seasoning and transfer to a serving bowl. 
In another small pan, heat the ghee and add the cumin seeds and mustard seeds. Let them splutter and then add the whole red chilli. Once it puffs up, add the chopped garlic, coriander leaves and lime leaves. If using lime juice, add it just before removing from heat. Once the garlic starts browning, pour the tempering on the daal and cover immediately. Keep covered until served. Serve hot with plain rice or roti.

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