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Dal Panchratan

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Ingredients
  Mixed dal 1⁄2 Cup (8 tbs), mixed
  Oil/Ghee 1 1⁄2 Tablespoon
  Onion 1 Large, finley chopped
  Ginger 1 Teaspoon, chopped or grated
  Garlic 3 Clove (15 gm), chopped
  Coriander powder 1⁄2 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Red chili powder/Green chilies To Taste
  Salt 1 Teaspoon
  Garam masala 1 1⁄2 Milliliter
  Lemon juice 2 Teaspoon
  Cilantro 1 Tablespoon, finely chopped
Directions

Pick, wash and soak the dals, all together in 4 cups water.
It would be best if you let them soak for about an hour.
If you soaked them overnight, that would be perfectly fine too.
Heat the oil or ghee in the pan or cooker.
This is another dal whose flavour is enhanced by the addition of ghee.
Use it if you like the taste.
As soon as the oil heats up, drop in the onion.
Fry golden brown.
Add the next 6 ingredients.
Stir and fry for 1 minute.
Scoop out the dals from the water in which they were soaked with a large spoon or your hand.
Drop into the cooker.
Fry till the dals start sticking to the bottom.
Add the water in which the dals were soaked.
Close the cooker and let it come to maximum pessure.
As soon as it whistles, turn down the heat, and keep on the fire 14 minutes.
Let the pressure reduce on its own.
Open the cooker and check that the dals are all tenderised and the whole is well blended.
Stir together and boil away any excess liquid.
Just before serving, stir in the garam masala, lime juice and fresh coriander.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Slow Cooked
Dish: 
Curry
Interest: 
Quick

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