Panchratni Dal
by Tarla Dalal

Whole moong, urad and masoor are pressure cooked with the channa and toovar dals, resulting in a nutritious meal that is filling as well. A saucy tadka of spices, onions and tomatoes blended with the dals makes it super tasty!

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Panchratni Dal recipe - How to make Panchratni Dal

1/4 cup whole moong (whole green gram)
1/4 cup masoor (whole red lentil)
1/4 cup whole urad (black lentil)
1/4 cup chana dal (split Bengal gram)
1/4 cup toovar (arhar) dal
3 cardamoms (elaichi)
25 mm. (1") 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
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera) powder
1 1/2 tsp fennel seeds (saunf) powder
1/2 cup curds (dahi), whisked
2 tsp oil
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)

Method

Clean, wash and soak the dals in warm water for at least an hour. Drain and keep aside.
Add 4 cups water and cook in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.
Heat the oil in a pan, add the cardamoms, cinnamon and cumin seeds and allow the cumin seeds to crackle.
Add the onions and cook till they are golden brown.
Add the tomatoes, coriander powder, red chilli powder, turmeric powder, cumin powder and fennel powder and cook for 4 to 5 minutes.
Add the curds and cook for 2 to 3 minutes.
Add the cooked dals and salt and allow the dal to come to a boil.
Garnish with coriander and serve hot with rice or rotis.

Nutrient values per

Energy	181 cal
Protein	9.9 g
Carbohydrates	25.1 g
Fiber	5.7 g
Fat	4.2 g
Cholesterol	0 mg
Vitamin A	128.2 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.1 mg
Vitamin B3	1 mg
Vitamin C	3.8 mg
Folic Acid	49.7 mcg
Calcium	81.9 mg
Iron	2.1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	16.1 mg
Potassium	315.7 mg
Zinc	0.9 mg