Dal Pancharathan / Five Lentil Curried Dal

How to make Dal Pancharathan / Five Lentil Curried Dal

                  Here's a delightful five lentil dal all the way from Rajasthan. This is also a no onion-no garlic recipe if you are looking for one. The main flavors in this dal are from the tomatoes & the aromatic spices. Serve it with phulkas, rice or just serve it as a soup, that is sure you fill you up in a healthy way. 

Soaking time: 3 hours

Serves: 4-6 people

Ingredients:

Masoor Dal - 1/4 cup

Moong Dal - 1/4 cup

Toor Dal - 1/4 cup

Channa Dal - 1/4 cup

Whole Urad dal - 1/4 cup

Chopped tomatoes - 3 no:s

Salt to taste

Garam masala powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Chili powder - 1/4 to 1/2 tsp

For seasoning:

Ghee - 2 tbsp

Jeera - 1 tsp

Elaichi/Cardamom pods - 3 no:s

Dry red chilli - 1 no:

Lavang/Cloves - 4 no:s

Asafoetida powder - 1/2 tsp

Slit green chilli - 2 nos:

Julienned ginger - 2 inch piece

For garnishing:

Chopped coriander leaves

Julienned ginger

Stove top method:

• Wash & soak the dals for a minimum of 3 hours, preferably in the refrigerator; or soak overnight. Pressure cook for about 10 whistles or until cooked soft.
• Heat a kadai with ghee, add the broken red chilli, jeera, elaichi, cloves & fry until crisp & aromatic. Add the asafoetida, green chilli & ginger - saute for a few seconds. 
• Add tomatoes, salt, chilli powder, turmeric powder & cook until the tomatoes are starting to get mushy & ghee floats on top.
• Add garam masala powder, cooked dal mixture and some water for consistency. Let it simmer for a few minutes on low heat.
• Serve hot with a lavish sprinkle of chopped coriander leaves & julienned ginger.

Sharing this quick recipe I had noted down in my recipe diary from a tv show, with my fellow bloggers at CCC# 39: Dec -- Week 2.