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Panchkuti Dal | Panchratan Dal | Uttar Pradesh dal made with 5 Pulses |
Tarla Dalal
• 28 February, 2022
Table of Content
About Panchkuti Dal, Panchratan Dal, Dal Made With 5 Pulses
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Ingredients
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Methods
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What is Panchkuti Dal made of?
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How to cook Panchkuti Dal
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How to make Panchkuti Dal
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Nutrient values
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Panchkuti Dal | Panchratan Dal | Uttar Pradesh dal made with 5 Pulses |
Panchkuti Dal: A Wholesome Uttar Pradesh Delicacy
Panchkuti Dal, often referred to as Panchratan Dal, is a cornerstone of Uttar Pradesh cuisine, renowned for its incredible flavor and nutritional richness. As its name suggests ("Panch" meaning five, "kuti" referring to mixed or pounded), this traditional dal is a harmonious blend of five different pulses: urad dal (split black lentils), toovar (arhar) dal, green moong dal (split green gram), chana dal (split Bengal gram), and masoor (split red lentil) dal. This diverse combination of legumes not only contributes to a unique texture and aroma but also makes it a truly wholesome and satisfying dish, perfect for any meal.
The Art of Preparation: From Soaking to Simmering
The preparation of Panchkuti Dal is straightforward yet requires a few key steps to achieve its signature taste and consistency. It begins by washing and soaking all five dals for about an hour, which aids in quicker cooking and better digestion. After draining, the soaked dals are pressure cooked with water for approximately three whistles, ensuring they are tender yet retain their individual textures without becoming mushy. This blend of varied pulses is crucial, as it prevents the dal from turning into a uniform paste, providing an interesting mouthfeel.
Aromatic Tempering and Flavor Infusion
What truly elevates Panchkuti Dal is its vibrant tempering (tadka). In a broad non-stick pan, mustard oil is heated, followed by the crackling of mustard seeds (rai / sarson) and the aromatic sizzle of cumin seeds (jeera). A small stick of cinnamon (dalchini), finely chopped garlic (lehsun), finely chopped ginger (adrak), a whole dry Kashmiri red chilli, and fragrant curry leaves (kadi patta) are then added and sautéed. This aromatic base is further enriched with roughly chopped tomatoes, cooked until soft, before garam masala, finely chopped coriander (dhania), and finely chopped green chillies are stirred in, building layers of complex flavors.
Combining and Serving for Optimal Taste
Once the aromatic tempering is ready, the prepared cooked dal is added to the pan along with salt to tasteand a splash of lemon juice for a tangy finish. About a cup of water is mixed in, and the dal is then allowed to simmer on a medium flame for 5 to 7 minutes, with occasional stirring. This final cooking stage allows all the magnificent flavors from the tempering to meld with the dal, creating a rich and satisfying gravy. Panchkuti Dal is best served immediately, as its fresh aroma and robust flavors are at their peak.
Nutritional Powerhouse and Serving Suggestions
Yes, Panchkuti Dal is incredibly healthy. The combination of five different dals makes it a powerhouse of plant-based protein, essential for muscle repair and growth. It's also an excellent source of dietary fiber, which aids digestion, helps regulate blood sugar levels, and contributes to satiety, making it beneficial for weight management. Additionally, it provides various essential vitamins and minerals from the pulses and added vegetables. Traditionally, in Uttar Pradesh, this dal is best served with rice, but its robust flavor also makes it a superb accompaniment to simple roti, transforming it into a hearty and delectable meal for four.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 servings
Ingredients
for Panchkuti Dal
1 tbsp urad dal (split black lentils)
1 tbsp toovar (arhar) dal
1 tbsp green moong dal (split green gram)
1 tbsp chana dal (split Bengal gram)
1 tbsp masoor (split red lentil) dal
1 tbsp mustard (rai / sarson) oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 small stick cinnamon (dalchini)
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped ginger (adrak)
1 whole dry Kashmiri red chilli
1/4 cup roughly chopped tomato
1/2 tsp garam masala
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
1 tbsp lemon juice
Method
for Panchkuti Dal
- 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
- Add 1 cup of water , mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Serve Panchkuti Dal immediately.
Panchkuti Dal | Panchratan Dal | Uttar Pradesh dal made with 5 Pulses | Video by Tarla Dalal
Panchkuti Dal, Panchratan Dal, Dal Made with 5 Pulses recipe with step by step photos
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See the below image of list of ingredients for making Panchkuti Dal.
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Put 1 tbsp urad dal (split black lentils) in a deep bowl.
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Add 1 tbsp toovar (arhar) dal.
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Add 1 tbsp green moong dal (split green gram).
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Add 1 tbsp chana dal (split Bengal gram).
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Add 1 tbsp masoor (split red lentil) dal.
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Wash all the dals and soak in enough water.
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Cover with a lid and soak dals for 1 hours.
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dals look like this after soaking, drain
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In a pressure cooker, add soaked dals.
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Add 1/2 cup of water.
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Add salt to taste.
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Mix well.
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Pressure cook for 3 whistles
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Allow the steam to escape before opening the lid. Keep aside.
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To make Panchkuti Dal | Panchratan Dal | Uttar Pradesh dal made with 5 Pulses | Heat 1 tbsp mustard (rai / sarson) oil in a deep non-stick pan
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Add 1 tsp mustard seeds ( rai / sarson).
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Add 1 small stick cinnamon (dalchini).
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Add 1 tsp cumin seeds (jeera).
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Add 2 tsp finely chopped garlic (lehsun).
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Add 2 tsp finely chopped ginger (adrak).
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Add 1 whole dry Kashmiri red chilli.
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Add 4 curry leaves (kadi patta).
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Mix well and sauté on a medium flame for 1 to 2 minutes.
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Add 1/4 cup roughly chopped tomato.
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Mix well and sauté on a medium flame for 1 to 2 minutes.
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Add 1/2 tsp garam masala.
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Add 2 tsp finely chopped green chillies.
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Add 2 tbsp finely chopped coriander (dhania).
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Mix well and sauté on a medium flame for a minute.
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Add the prepared cooked dal.
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Add 1 tbsp lemon juice.
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Add salt to taste.
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Add Add 1 cup of water.
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Mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
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Add finely chopped coriander (dhania).
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Serve Panchkuti Dal | Panchratan Dal | Uttar Pradesh dal made with 5 Pulses immediately.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 206 cal |
| Protein | 8.7 g |
| Carbohydrates | 23.7 g |
| Fiber | 4.6 g |
| Fat | 8.5 g |
| Cholesterol | 0 mg |
| Sodium | 16.2 mg |
Click here to view Calories for Panchkuti Dal, Panchratan Dal, Dal Made with 5 Pulses
The Nutrient info is complete
Raj
July 16, 2022, 5:16 p.m.
How much ml is one serving?
Tarla Dalal
July 16, 2022, 5:16 p.m.
1 cup is the standard cup available in the market which is 200 grams. However depending upon the density of the ingredient, the weight can vary with each ingredient.
pooja
Sept. 12, 2014, 3:06 p.m.
Panchkuti Dal, Panchratan Dal, Dal Made with 5 Pulses ek swadisht dal muje roti ki sat khane me bhut aacha lagye
chaaya Ratode
July 15, 2013, 1:35 p.m.
Panchkuti Dal, Panchratan Dal, Dal Made with 5 Pulses,good healthy dish
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