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Dal Panchratni ( A delightful combination of five dals )

Posted Oct 15 2008 7:55am

Serves -4
Time required : 30 minutes


40 g turdal
40 g moogdal
40 g masoordal
40 g uraddal
40 g whole masoor
½ teaspoon ( 2 g ) turmeric powder
½ teaspoon oil
Salt to taste
90 ml ghee
A pinch of asafoetida ( hing )
2 ( 100 g ) onion, chopped
2 cm ginger, julienned
2 green chillies, chopped
1 teaspoon chilli powder
1 teaspoon ( 5 g ) garammasala powder
2 ( 150 g ) tomatoes, chopped
15 g coriander leaves , chopped


Wash all the lentils well and soak in water for five minutes. Add enough water, turmeric powder, half teaspoon oil and salt and pressure cook for two whistles. Remove from heat and keep aside.

Heat ghee in a pan and add asafoetida. After a few seconds, add onions and sauté till golden brown. Add chopped ginger and green chillies and sauté for two minutes. Sprinkle chilli powder and garammasala powder and cook for three minutes. Add the chopped tomatoes and keep stirring continuously till done. Sprinkle coriander leaves over it and stir well.
Pour the tempering over the lentils. Cover for two minutes to allow the lentils to absorb the flavor of the tempering. Mix well and garnish with chopped coriander leaves and juliennes of ginger. Serve hot.

Serving suggestions : Serve with plain rice/ pulao / Indian breads.
Nutritive value of each serving - 410.1 kcal
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