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Panchratni Dal, Pressure Cooker Panchratni Dal Recipe

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Tarla Dalal

04 January, 2016

Panchratni Dal, Pressure Cooker Panchratni Dal Recipe

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Table of Content

About Panchratni Dal, Pressure Cooker Panchratni Dal Recipe

Ingredients

Methods

How to make Panchratni Dal

Nutrient values

The Panchratni Dal is a real ratan or gem from Indian cooking! It has many interesting qualities, which make it appeal to almost everybody. This traditional recipe combines five pulses, ranging from moong to toovar, which gives it a unique texture. Combined with tomatoes, onions, an assortment of spice powders and seeds, the five dals transform into a really mouth-watering treat.

Here, we have opted to Pressure cook the dals along with the other flavour-enhancing ingredients. This not only reduces the cooking time, but also ensures that the flavours fuse with the dals, giving excellent results. A dash of curds added at the end of the cooking procedure improves the texture of the dal and also imparts a nice tang to the Panchratni Dal, making it even tastier.

Panchratni Dal teams up well with Rice and Rotis as well.

Ingredients

Main Ingredients

1/4 cup moong (whole green gram)

1/4 cup whole masoor (whole red lentil)

2 tbsp whole whole urad (whole black lentil)

2 tbsp chana dal (split Bengal gram)

2 tbsp toovar (arhar) dal

1 tbsp oil

2 cardamom (elaichi)

25 mm (1") stick cinnamon (dalchini)

1 tsp cumin seeds (jeera)

1/2 cup chopped onion

1 cup chopped tomato

1 tsp coriander-cumin seeds (dhania-jeera) powder

1 1/2 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1 1/2 tsp fennel seeds (saunf) powder

1 tsp finely chopped green chillies

1/3 cup whisked curds (dahi)

salt to taste

Method

Clean, wash and soak the dals in enough water for at least 8 hours. Drain and keep aside.
Heat the oil in a pressure cooker, add the cardamom, cinnamon and cumin seeds and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 2 minutes.
Add the tomatoes, coriander-cumin seeds powder, chilli powder, turmeric powder, fennel seeds powder, green chillies, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the dals, salt and 3 cups of water, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Add the curds and mix well.
Serve hot.

Panchratni Dal, Pressure Cooker Panchratni Dal Recipe recipe with step by step photos

How to make Panchratni Dal

1. To make the Panchratni Dal, Pressure Cooker Panchratni Dal Recipe, put 1/4 cup moong (whole green gram), 1/4 cup whole masoor (whole red lentil), , 2 tbsp whole whole urad (whole black lentil), 2 tbsp chana dal (split Bengal gram), 2 tbsp toovar (arhar) dal, in a deep glass bowl, Clean, wash and soak the dals in enough water.
2. Cover it with a lid and keep aside to soak for 8 hours.
3. Drain and keep aside.
4. Heat the 1 tbsp oil in a pressure cooker, add the 2 cardamom (elaichi), 25 mm (1") stick cinnamon (dalchini) and 1 tsp cumin seeds (jeera) and sauté on a medium flame for a few seconds.
5. Add the 1/2 cup chopped onion and sauté on a medium flame for 2 minutes.
6. Add the 1 cup chopped tomato, 1 tsp coriander-cumin seeds (dhania-jeera) powder, 1 1/2 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 1 1/2 tsp fennel seeds (saunf) powder, 1 tsp finely chopped green chillies, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the soaked dals, salt to taste and 3 cups of water, mix well.
8. Pressure cook for 2 whistles.
9. Allow the steam to escape before opening the lid. looks like after pressure cooking.
10. Add the 1/3 cup whisked curds (dahi) and mix well.
11. Serve Panchratni Dal hot.
12. Panchratni Dal, Pressure Cooker Panchratni Dal Recipe.