how to cook orange lentils Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/how-to-cook-orange-lentils/ Traditional Sindhi vegetarian and vegan recipes Thu, 04 Dec 2014 14:20:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://test.sindhirasoi.com/wp-content/uploads/2021/03/cropped-logo_new-32x32.png how to cook orange lentils Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/how-to-cook-orange-lentils/ 32 32 Panchratna Dal|Mix of five lentils https://test.sindhirasoi.com/2011/05/panchratna-dalmix-of-five-lentils/ https://test.sindhirasoi.com/2011/05/panchratna-dalmix-of-five-lentils/#comments Fri, 27 May 2011 15:13:19 +0000 http://sindhirasoi.com/?p=7378 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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]]> https://test.sindhirasoi.com/2011/05/panchratna-dalmix-of-five-lentils/feed/ 12 Tadka Dal https://test.sindhirasoi.com/2010/03/tadkadal/ https://test.sindhirasoi.com/2010/03/tadkadal/#comments Wed, 31 Mar 2010 14:30:41 +0000 http://sindhirasoi.com/?p=5143 Who likes to mess up with life? Who loves complications? If given a choice who prefers walking on a long hurdled road to a smooth drive? Raise your hands, if you like to get in the way of things, if you like to be in a tricky situation, if trouble is a name of your best pal…. I really, really want to see how do crazy people look like 😉 The gibberish geek talks just put me off, while simple straight forward vocabulary really amazes me. I really can’t understand why people need to take a long unnecessary route to put up their thoughts, why people go around, round and round and round in their talks, confusing you about their intentions , and making you wait for the time immemorial, just to say at the end “Sorry I can’t help you”..Darn ! Simplicity is the word Dear…why can’t people just BE SIMPLE..why on Earth one needs to dig in the Lexicon to find one “more Appropriate” word, when there is no dearth of uncomplicated words used in our day to day life? The ranting has nothing to do with my personal life..no I am not bogged down with such situations..I just wanted to check how annoying could the rambling stuff be, while reading a post, when actually all that I wanted to talk was about a Simple Tadka Dal Recipe…lol. Dal as you might know is a very staple food of Indians.Its almost impossible to jot down all the variety of Dal/pulses/legumes that we Indians eat and all the different ways these are cooked in different homes.The permutation and combination will be enough to boggle anyone, so lets not get into details at this moment. Lets just focus on today’s simple comforting Dal, Dal tadka or Tadka Dal, that is made with Masoor Dal. Tadka Dal, is one common way of making Lentil Curry, wherein Masoor or moong dal is cooked with tomatoes (and sometimes with onion and garlic too) and then tempered with different seasonings, mainly of cumin and mustard seeds, curry leaves and Whole red chillies. The taste, the texture, the tempering and the spices varies from place to place as we move from North (Punjabi cuisine is very famous for Tadka Dal) towards South, each having its own unique Flavor. There are probably hundreds of ways to make Tadka dal, the one which I chose to make, was the way Sindhis generally make Fry Dal (with moong dal)   Print Tadka Dal Prep time:  5 mins Cook time:  30 mins Total time:  35 mins Serves: 3 Restaurant style Tadka dal. Ingredients 1 Cup Masoor dal ( split orange Lentils) 1 Onion 1 Large Tomato 2-3 Green chillies( Adjust according to choice) 3 Cloves of garlic Salt ¼ tsp Turmeric Powder 1 tsp oil Fresh Coriander leaves for garnishing 1 Cup Masoor dal ( split orange Lentils) 1 Onion 1 Large Tomato 2-3 Green chillies( Adjust according to choice) 3 Cloves of garlic Salt ¼ tsp Turmeric Powder 1 tsp oil Fresh Coriander leaves for garnishing 1 tsp Oil ½ tsp Mustard seeds ½ tsp Cumin Seeds 1 whole dried Red chilly Few curry leaves(optional) Method Pick, rinse several times with water, and soak Masoor dal for atleast 10 minutes. In a pressure cooker, add 1 tsp of oil, saute chopped onion till translucent. There are two ways to use garlic in this Dal, either cook it along with Onion, or add it along with Tadka.Since I do not like to chew on garlic pieces if added in Tadka, I added it with onions. Add chopped tomato and add salt and turmeric powder. Saute till tomato is cooked, then add soaked Dal, about 2-3 small cups of water(bit above the level of dal). Mix well and close the lid of pressure cooker and wait for 2 -3 whistles. Let the pressure subsides, whisk the dal well, but do not overdo.Adjust the consistency as per your preference, check the seasonings and adjust accordingly. Just before serving, pour the dal in a serving bowl . Prepare the tempering , with one 1 tsp of oil, add cumin seeds, mustard seeds and Dried Whole red chilly and let the seeds splutter. Immediately pour the tempering carefully over the Dal in serving bowl Garnish with chopped coriander leaves and serve with Rice, Jeera rice or Pulao. 2.2.1

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