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Surfindia » Recipe » North India Cuisine » Delhi » Panch Ratni Dal

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» Nardeep Kaur

Panch Ratni Dal

Ingredients Panch Ratni Dal

Panch Ratni Dal

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.

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