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.
