Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti Dal features a combo of five pulses, which gives it a unique texture, flavour and aroma. You will find that this dal does not get mushy, mainly because of the blend of many pulses with varied textures. With a tempering of whole spices and seeds, and a team of ingredients like tomatoes, green chillies and ginger to add to the flavour, this dal becomes a full-fledged side-dish, which transforms even simple roti into a delicacy!
Preparation Time: 10 minutes Cooking Time: 30 minutes Makes 2 servings
1 tbsp urad dal (split black lentils)
1 tbsp toovar (arhar) dal
1 tbsp green moong dal (split green gram)
1 tbsp chana dal (split bengal gram)
1 tbsp masoor dal (split red lentil)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 stick cinnamon (dalchini)
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped ginger (adrak)
1 whole dry kashmiri red chilli
4 curry leaves (kadi patta)
1/4 cup roughly chopped tomatoes
1/2 tsp garam masala
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
1 tbsp lemon juice
- Wash all the dals and soak in enough water for 1 hour. Drain.
- Combine the soaked dals with 11/2 cups of water in a pressure cooker and
pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Heat the oil in a broad non-stick pan, add the mustard seeds, cinnamon,
garlic, ginger, dry kashmiri chilli and curry leaves, mix well and sauté on a
medium flame for 1 to 2 minutes.
- Add the tomatoes, mix well and sauté on a medium flame for 1 to 2 minutes.
- Add the garam masala, coriander and green chillies, mix well and sauté on a
medium flame for a minute.
- Add the prepared cooked dal, salt and lemon juice, mix well and cook on a
medium flame for 5 to 7 minutes, while stirring occasionally.
- Serve immediately.
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