PANCHKUTI DAL/ PANCHRATAN DAL/ PANCHAMEL DAL
Panchkuti Dal is a healthy and protein packed Rajasthani dish that makes an excellent accompaniment with Rice or unleavened breads. In fact, it is even ideal for consumption by itself as a wholesome soupy dish when you want to cut some carbs in your diet. The flavour and spice levels are subtle and very comforting on your tummy.
Preparation time:10 min ( including pressure cooking)
Cooking time: 20 min
Spice level: Medium
Difficulty level: Easy
Source: adapted from Tarla Dalal
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||16 %|
|Saturated Fat 3 g||13 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 3 mg||1 %|
|Sodium 347 mg||14 %|
|Potassium 87 mg||2 %|
|Total Carbohydrate 26 g||9 %|
|Dietary Fiber 8 g||32 %|
|Sugars 2 g|
|Protein 8 g||17 %|
|Vitamin A||6 %|
|Vitamin C||11 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 2 tbsp Toor dhal
- 2 tbsp Urad dhal
- 2 tbsp Moong Dal
- 2 tbsp Chana Dal
- 2 tbsp Masoor Dal ( Roughly all the above should make 1 cup plus 1-2 tsp extra)
- 1 red onion finely chopped (optional)
- 2 tomatoes chopped
- 1 tsp mustard seeds
- 1.5 tsp cumin seeds
- 1 inch piece cinnamon or 1/2 tsp cinnamon powder
- 3-4 flakes chopped garlic
- 2-3 red chillies, torn ( use Kashmiri chillies for less spice)
- 2-3 chopped green chillies ( adjust as per taste)
- 2 tsp chopped ginger
- 2 sprigs curry leaves
- 1 tsp garam masala powder/ kitchen king masala powder
- 1 tsp turmeric powder
- 1 tsp jaggery ( optional)
- 2 tbsp lemon juice
- 2 tbsp peanut oil
- 1 tbsp castor oil
- Salt to taste
- 1 tsp ghee
- Wash and soak dals for 30 min and pressure cook with 2 cups water, turmeric powder and 1 tbsp castor oil until soft and mushy.
- Wait until the pressure releases by itself. This gives ample settling time for dals to become a creamy mixture.
- Heat 2 tbsp oil in a Kadai or thick bottomed vessel/ pan. When hot, add mustard seeds. When they pop add cumin seeds. When it crackles, add cinnamon, ginger, garlic, green chillies , red chillies and curry leaves.Let it wilt and let a nice aroma waft.
- Add chopped onions and saute until translucent. Tip in the tomatoes and continue to saute until it turns mushy. Add a dash of salt.
- Add the cooked dal mixture and lower the flame. Add alt, jaggery, masala powder of choice and mix well. Add 1/4 cup water if required and gently simmer until it forms a thick mixture.
- Turn the heat off and add lemon juice when warm. Add chopped coriander leaves and a dollop of ghee if u prefer. Serve with Roti, Paratha, Jeera rice or plain Basmathi rice.
Linking this recipe to MLLA 114 conceptualized by Susan, hosted by Lisa.