Panch Ratani Dal
by Tarla Dalal

A delightful combination of five dals, simmered with not just whole spices but a bouquet of aromatic spice powders too! The Panch Ratani Dal also gets the right amount of tang from curds and tomatoes, which complements the spiciness very well. Rich in folic acid and fibre, this flavourful dal is also good for your heart.

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Panch Ratani Dal recipe - How to make Panch Ratani Dal

1/4 cup moong (whole green gram)
1/4 cup whole masoor (whole red lentil)
1/4 cup urad (whole black lentil)
1/4 cup chana dal (split bengal gram)
1/4 cup toovar (arhar) dal
1/2 cup whisked low-fat curds (dahi)
2 tsp oil
3 cardamoms (elaichi)
1 small stick of cinnamon (dalchini)
1 tsp cumin seeds (jeera)
1/2 cup chopped onions
1/4 cup chopped tomatoes
1 tsp coriander (dhania) powder
2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera) powder
1 1/2 tsp fennel seeds (saunf) powder

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

Wash and soak the dals together in warm water for 1 hour. Drain and keep aside.
Combine the dals and 4 cups of water in a pressure cooker and pressure for 3 whistles.
Allow the steam to escape before opening the lid.
Combine the curds and cooked dal in a deep bowl, mix well and keep aside.
Heat the oil in a deep non-stick pan, add the cardamoms, cinnamon and cumin seeds and sauté on a medium flame for a few seconds.
When the cumin seeds crackle, add the onion and sauté on a medium flame for 2 minutes.
Add the tomatoes, coriander powder, chilli powder, turmeric powder, cumin seeds powder and fennel powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Lower the flame and the dal-curds mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot garnished with coriander.