Panchkuti Dal, Panchratan Dal
by Tarla Dalal
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Added to 24 cookbooks
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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!
Serve it hot with rotis , rice and a sukhi subzi to make a homely and satisfying meal.
- Wash all the dals and soak in enough water for 1 hour. Drain.
- Combine the soaked dals with 1/2 cup 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.
Panchkuti Dal Video by Tarla Dalal
Nutrient values per serving
|Vitamin A||386.3 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1 mg|
|Vitamin C||15.2 mg|
|Folic Acid||44.7 mcg|
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