Panchras Dal
by Tarla Dalal

An ideal recipe for a traditional celebration at home. Toovar dal is pressure-cooked and blended with an assortment of vegetables: carrots, pumpkin, raw banana and brinjal and simmered with masalas, till every ingredient blends with another for a flavorful meal.

This dal goes well with Parathas as well as Cooked Rice .

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Panchras Dal recipe - How to make Panchras Dal

1 cup toovar (arhar) dal
1/2 cup raw banana , peeled and cut into big pieces
1 cup brinjal (baingan / eggplant) , cut into big pieces
1/2 cup potatoes , peeled and cut into big pieces
1/2 cup carrot , peeled and cut into big pieces
1/2 cup red pumpkin (bhopla / kaddu) , peeled and cut into big pieces
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
2 tbsp oil
salt to taste

For The Masala Paste
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp coriander (dhania) seeds
1 whole dry kashmiri red chilli , broken into pieces
1/4 cup grated dry coconut (kopra)
1/4 cup chopped onions
1/2 tsp roughly chopped ginger (adrak)
1/2 tsp roughly chopped green chillies
1/2 tsp tamarind (imli)

Method
For the masala paste

Heat the oil in a small non-stick pan and add the cumin seeds and coriander seeds and sauté on a medium flame for 30 seconds.
Add the dry red chilli, dry coconut and onions and sauté on a medium flame for 2 minutes.
Remove from the flame, add the ginger, green chillies and tamarind pulp and blend it in a mixer to a smooth paste using ¼ cup of water. Keep aside.

How to proceed

Clean, wash and soak the toovar dal for about 30 minutes. Drain and keep aside.
Combine the dal, turmeric powder, salt, and 3 cups of water in the pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
Whisk the dal using a whisk. Keep aside.
Heat oil in a deep non-stick pan and add the cumin seeds and sauté on a medium flame for 30 seconds.
When the seeds crackle add the raw banana, brinjals, potatoes, carrots, red pumpkin. Coriander-cumin seeds powder and garam masala and sauté on a medium flame for 1 minute.
Add 1 cup of water and salt, mix well and cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
Add the cooked dal, masala paste and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Serve hot.

Nutrient values per serving

Energy	355 cal
Protein	11 g
Carbohydrates	37.8 g
Fiber	7.3 g
Fat	17.8 g
Cholesterol	0 mg
Vitamin A	533.5 mcg
Vitamin B1	0.3 mg
Vitamin B2	0.1 mg
Vitamin B3	2.1 mg
Vitamin C	15.4 mg
Folic Acid	67 mcg
Calcium	70.9 mg
Iron	3.3 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	25.9 mg
Potassium	677.8 mg
Zinc	0.7 mg