surf india

Panch Ratni Dal

panch ratni dal

Ingredients (Serves 4)

  • - 30 gms :Moong Dal (whole)
  • - 30 gms :Masoor Dal (whole)
  • - 30 gms :Urad Dal (whole)
  • - 30 gms : Channa Dal
  • - 30 gms :Tur Dal
  • - 1 tsp :Black Cumin Seeds
  • - 2 chopped :Onions
  • - 1 tsp :Coriander Powder
  • - ½ tsp :Red Chili Powde:
  • - ½ tsp :Turmeric Powder
  • - Fennel Powder To taste
  • - 2 tsp :Coriander leaves
  • - 3 tsp :Ghee
  • - Salt As required

For the Tempering

  • - 2 tbsp :White Butter
  • - 2 chopped :Tomatoes
  • - ½ cup :Yoghurt
  • - Garam masala a pinch

Method

  • - Pick and wash the lentils in running water and soak for an hour, drain and keep aside.
  • - Chop the onions and clean, wash and chop the coriander.
  • - Wash and finely chop the tomatoes and whisk the yoghurt in a bowl.
  • - Heat the ghee in a handi, add cumin seeds and saute over medium heat until they begin to crackle.
  • - Add onions, saute until brown, add lentils and stir for 4-5 minutes.
  • - Then add water, bring to a boil, now add coriander powder, red chilies, Turmeric powder and salt and cover and simmer until lentils are cooked.
  • - Mash the lentils lightly against the sides with a spoon.
  • - Sprinkle cumin and fennel powder, stir for 2-3 minutes.
  • - To prepare the tempering, melt butter in a kadhai, add tomatoes, yoghurt and garam masala, and saute on medium heat until the fat leaves the sides.
  • - Put in the lentils and stir for 3-4 minutes.
  • - Garnish with coriander leaves and this can be served with roti.