Panchratn daal Recipe

Recipe By Jyoti Seta

Dal #MG

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1hr 22minstotal
1hr 22m.total
Panchratn daal
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Ingredients for Panchratn daal Recipe

  • 1.33 cup whole urad dal (black lentils)
  • 0.08 cup chana dal ( Bengal gram split)
  • 0.08 cup moong (whole green grams)
  • 0.08 cup masoor dal (Egyptian lentils)
  • 0.08 cup tuar dal ( Arhar/ pigeon peas )
  • 0.67 As Required Small onions
  • 0.33 As Required Finely chopped
  • 0.33 tbsp ginger garlic paste (Garlic: optional )
  • 0.67 g 2-3 g
  • 0.67 g Large tomatoes
  • 0.17 tsp Turmeric powder
  • 0.33 tsp Coriander powder
  • 1/2 tbsp 1 1/2 tbsp g
  • 0.33 tsp Cumin seeds
  • a pinch of asafoetida powder (Hing)

Directions: Panchratn Daal Recipe

  • STEP 1.1.
  • STEP 2.Mix, pick, rinse several times and soak the lentils in water for 1-2 hours.
  • STEP 3.2.
  • STEP 4.In a pressure cooker ( or slow cooker ) add the mix of lentils and pour some water, till the water level reaches above the level of lentils. Add salt and turmeric and pressure cook ( or cook it, if using slow cooker) till 3-4 whistles of cooker.
  • STEP 5.3.
  • STEP 6.If cooking in a pan, let the water reach the boiling point and then simmer on low heat for 30 -40 minutes.Be sure to cover the pan and to stir the dal occasionally. Add some more water if needed.
  • STEP 7.4.
  • STEP 8.Meanwhile in a frying pan or kadahi, pour 1 1/2-2 tbsp of ghee or oil and let it heat up. Carefully add a pinch of hing and some cumin seeds.
  • STEP 9.seeds.
  • STEP 10.5.
  • STEP 11.When cumin is brown, add ginger garlic or just ginger paste, saute well, then add onions and saute again till slight brown in colour.
  • STEP 12.6.
  • STEP 13.Add tomatoes, green chillies, coriander powder and cook well till oil separates out or till tomatoes are cooked well.
  • STEP 14.7.
  • STEP 15.Now just whisk the dal slightly and pour it in the pan or kadahi ( you can pour the onion- tomato mixture in the cooker if your frying pan cannot accommodate the dal).
  • STEP 16.8.
  • STEP 17.Mix well, add some water if needed and cook on low flame for atleast 15 minutes or pressure cook it till 3 whistles of cooker.Simmer for 5 more minutes.
  • STEP 18.9.
  • STEP 19.Adjust the consistency of dal. This dal is supposed to be of creamy consistency.The longer you cook it on low flame , the more creamy texture is obtained.
  • STEP 20.10.
  • STEP 21.Garnish with coriander leaves.
  • STEP 22.11.
  • STEP 23.Serve it with rice/ roti.
Nutrition
value
1023
calories per serving
6 g Fat72 g Protein160 g Carbs39 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    72g
  • Carbs
    160g
  • Fiber
    39g

MacroNutrients

  • Carbs
    160g
  • Protein
    72g
  • Fiber
    39g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    196mg
  • Iron
    15mg
  • Vitamin A
    155mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    308mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    2mcg
  • Magnesium
    536mg
  • Manganese
    5mg
  • Phosphorus
    1167mg
  • Selenium
    78mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Jyoti Seta