chana dal recipe Archives | Sindhi Rasoi |Sindhi Recipes

Panchratna Dal|Mix of five lentils

Alka Keswani — Fri, 27 May 2011 15:13:19 +0000

Panchratni or panchratna (meaning 5 Jewelled ) dal is a mix of 5 dals, and though it is one of most favored Mughlai dal, it is equally popular in Punjabi cuisine as Dal panchmel or Dal panchratni. Though Tidali dal (Three dal mix) is more popular in Sindhi cuisine, but occasionally this creamy and protein rich mix of dals is simply savored when served with plain boiled rice, roti and some tawa / pan fried vegetables like potato or brinjal/eggplant. There are many versions of this dal, the recipe differs from region to region, from person to person. The combination of dals used also differ.Some prefer to cook it without onions, with loads of tomatoes, while other use onions and tomatoes.Sometimes even curd is used as souring agent. So go ahead and experiment ! ; Print Panchratna Dal|Mix of five lentils Rating 5.0 from 1 reviews Prep time: 120 mins Cook time: 45 mins Total time: 2 hours 45 mins Serves: 3 Panchratna, panchmel or Mughlai dal is a traditional Indian Dal recipe Ingredients ¼ cup whole Urad dal (black lentils) ¼ cup Chana dal ( Bengal gram split) ¼ cup moong (whole green grams) ¼ cup masoor dal (Egyptian lentils) ¼ cup Toover dal ( Arhar/ pigeon peas ) 2 small onions chopped finely Ginger garlic paste 1 tbsp (Garlic is optional ) Green chillies 2-3 Tomatoes 2 large Salt as per taste Turmeric powder ½ tsp Coriander powder 1 tsp Ghee/oil 1½ tbsp Cumin seeds 1 tsp A pinch of asafoetida powder (Hing) Coriander leaves to garnish Method Mix, pick, rinse several times and soak the lentils in water for 1-2 hours. 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. 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. Meanwhile in a frying pan or kadahi, pour 1½-2 tbsp of ghee or oil and let it heat up. Carefully add a pinch of hing and some cumin seeds. When cumin is brown, add ginger garlic or just ginger paste, saute well, then add onions and saute again till slight brown in colour. Add tomatoes, green chillies, coriander powder and cook well till oil separates out or till tomatoes are cooked well. 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). 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 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.Garnish with coriander leaves. Serve it with rice/ roti and enjoy a hearty meal. We had it with plain roti , along with Tawa aloo (Recipe coming up next), on the bed of salad . 2.2.1

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Dal Pakwan ~The most famous Sindhi Breakfast

Alka Keswani — Thu, 30 Oct 2008 18:32:36 +0000

First of all Belated Diwali Wishes to all the visitors and I hope this Diwali was as auspicious for you all, as it should be! Well, Every one must have celebrated Diwali in some or other way……mine was buzzing full of activities and I thoroughly enjoyed that! Pre- Diwali Days went in Cleaning and scrubbing every nook and corner of the house, followed by lots of shopping for D-Day! Diwali Day began with a Typical Sindhi breakfast which hubby dear kept avoiding from last many months, DAL PAKWAAN….obviously due to the calories it imparts. But knowing me, can I let him have his way on this Day(this is the day to indulge, isn’t it?) After Stuffing myself with this sinful breakfast, it was time to get back in action, a Bhee palaak for lunch (spinach with lotus stem) and then Malai Kofta for Dinner,which were made to enjoy with Whole family who visit us every year for Diwali Puja (Hatri pooja). Hatri is nothing but a small house-like structure made of mud, where a small idol of Lakshmiji sits in the middle. Diyas are lit and prayers are sung in honor of the Goddess of Wealth, followed by Palav and then prasad distribution. My adorable Sis-in -law made lip smacking Pavbahji and my Lovely neighbor send in this Faral (chakli, chivda, ladoo, karanji, namakpada) all relished by everyone along with of course loads of Mithais and Laai (Sindhi Chikkis), followed by more Pooja ceremonies at Relative’s homes and finally some sparklers, crackers and Zameen chakris, not to forget lanterns and Rangoli, before we signed off for the day, exhausted but contented ! So now lets hop to the recipe of the day, Dal pakwan ….which is a Typical, Authentic Sindhi breakfast.It is deepfried, crisp, unpuffed Maida puris, flavored with salt, pepper and ajwain, served with Chanadal, which in turn is topped with coriander chutney and tamarind chutney and /or chopped onions…a true delight ! Print Sindhi Dal Pakwan Recipe Rating 5.0 from 1 reviews Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: 10 servings Sindhi Dal Pakwan Recipe Ingredients For Dal 250 gm chana dal One small onion One small tomato 3-5 green chillies 1 tsp cumin seeds 5-6 of curry leaves (karipatta) 3 cups water ½ tsp turmeric powder ½ tsp Red chilli powder Salt to taste 1-2 tsp oil A pinch of asafoetida For Pakwan 2 cups All purpose flour (Maida) ½ tbsp cumin seeds/Ajwain (caraway)seeds either or both 3 tbsp oil (Ghee is preferred) Salt to taste ½ tsp Red chilly powder Sufficient water to make a dough Oil for deep frying Method To Make Dal Wash dal and soak it for an hour. Ideally the Dal is made without any onions and tomatoes. The vendors generally add loads of butter and flavourful spices to enhance the taste of the otherwise bland dal. But at our home, we use onions for flavors and tomatoes for sourness as some family members can't consume tamarind.No butter is used in Dal made in Sindhi homes, in general. Pour 1-2 tspn oil in a cooker and allow it to heat. Add hing, chopped onion and fry for a couple of minutes. Add grated tomatoes, chopped green chillies and fry it till cooked. Add dal, turmeric powder and salt. Add 2-3 cups of water and close the lid of cooker. Wait for one whistle. Cook on low flame for 5 minutes. Put off the flame.Allow the cooker to cool down. Open the lid, check the dal, it should be tender but not mushy. Heat 1 tsp of oil in another pan and prepare a tempering of Cumin seeds and curry leaves and some red chillii powder.Add the tempering to dal. Let it simmer for 3-4 minutes. While serving, sprinkle mango powder (Amchoor), chilly powder, coriander leaves and tamarind chutney and/or coriander chutney and chopped onions( optional) Serve hot with crisp pakwan. To make Pakwan Sieve the flour. Mix the flour with the cumin seeds/Ajwain, oil (Ghee), salt , chilli powder and sufficient water and make a dough. Dough should neither be too hard nor too soft. Let the dough rest for 15 min. Later, divide the dough into 10-12 small portions. Roll out each portion like a chapati Prick the surface with fork/ knife, so that it don't puff out (don't forget to do this) Heat the oil till smoking point, slide in the Pakwan and carefully fry it, on medium or low flame till it turns crisp and golden in color. Serve with hot dal. 3.5.3251

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Tidali Dal

Alka Keswani — Sun, 09 Mar 2008 15:42:11 +0000

Print Tidaali Daal Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 3 Three lentils mixed dal recipe Ingredients Chana dal, green Urad chilka, moong chilka in the ratio of 1:1:1/4 1 cup total Tomato 1 large size Turmeric powder ¼ tsp Green chillies 3 Ginger ½ inch piece Salt to taste For Tempering Garlic 6-7 cloves Oil 1 tbsp Curry leaves 5 Cummin seeds 1 tsp Fresh coriander leaves for garnishing Method Soak mixture of three lentils in warm water for at least 3 hrs (Tip* If in hurry, just mix three lentils in a bowl, grease your palms with oil and mix the lentils with greased palms, add hot water in that bowl and soak lentils for ½ hr) Rinse well with water for few times Pressure cook three lentils, with 3 cups of water, chopped tomato, finely chopped ginger and green chillies, add turmeric and salt and wait for 5 whistles of cooker. Let the pressure cooker cool, open the lid and whisk the dal. For tadka, heat the oil in a small frying pan, add crushed garlic, curry leaves and cumin seeds and wait till garlic turns golden brown. You can add a sliced onion too. Add this hot tadka to cooked dal and close the lid immediately, simmer it for 5 min on low flame Adjust to the consistency of dal Garnish with coriander leaves and serve with rotis or rice or Juar dodo or Chaawaran Jo dodo 3.5.3251

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