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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Toor dal Kadhi

Alka Keswani — Thu, 09 Apr 2009 15:41:30 +0000

Home Sweet Home…We all love the simple warmth and comfort of our home,don’t we? No matter how small or palatial the place we live is,no matter how many inconveniences and problems are in our paradise,but still we tend to love our home more than any other place. I too love my place,despite of all its negative aspects,i adore this place of mine. But then, sometimes we also long to visit a friend’s or relative’s place or some holiday destination to overcome the feeling of routine monotonous life and to rejuvenate ourselves Well same hold true for me, and though I love my Virtual place (SindhiRasoi), I will visit on and off to my friend’s place,now and then.The new place I am talking about is Beyond Curries Amongst various bloggers I came across , one lovely fellow is Sia, of Monsoonspice, the lovely lady (ill)famous for her elaborate and perfect restaurant style (even better than that) cooking All the curries and Indian style veggies that she makes, are shared with all of us with jaw dropping pictures and amusing stories. So now her New place will be a hangout place for me and some very senior and lovely food bloggers too.Yeah…Not being contented with all the popularity sia gets from Monsoon spice,the gutsy lady is coming up with another virtual kitchen,to let you learn, to share, to enjoy , to clear your doubts, to amuse you, basically to do everything that you want to,to learn Indian Cooking We the group of foodies and food bloggers, have joined Sia, to come up with a whole new place called Beyond Curries.The place which can very confidently boast of ,providing all the necessary information, recipes and answers to your queries about Indian Cuisine.A forum meant to address all the doubts that Indian and Non Indians have about Indian Food habits , spices, curries,utensils required, the regional names of ingredients , the tastes, the recipes, the secret tips…so on and so forth….For further details do visit the link. Also the BC logo at the sidebar will help you to reach my new place 🙂 So do join us ,and we the BC group calling ourselves BC Contributor , hope that we will continue getting all the love and support from you all, the way we are getting for our individual blogs Now coming to today’s recipe, this is yet another Sindhi style Kadhi, very famous amongst us, and this tangy and flavorful kadhi is loved by one and all There are many variations in the recipe , depending upon the personal choice. Some prefer just tamarind for the sourness,while other (like me) likes to use tomatoes . Some use the combination of tomatoes and tamarind. Many add besan,while some skip that. And today I followed the recipe of Mr.Suresh Hinduja,the CEO of Gourmet India, with some tweaking of course, to suit our appetite Here is the original recipe by Suresh: Print Toor dal Kadhi Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: 6 A sindhi Style Kadhi recipe, adapted from GourmetIndia.com Ingredients 1½ cup Toor Dal (dry measure) 150 g Bhindi 150 g Ghawar(cluster beans) 4 drumsticks(moringa oleifera/murungakai) 50 g Kokam phool 1 tsp fenugreek(methi seeds) 2 tbsp besan(bengal gram flour) 3 tbsp oil 6-7 mild red chillies 400g tomatoes ¼ cup tamarind juice Ginger Garlic Salt Method Pressure cook the soaked dal with kokum, fenugreek seeds and sufficient water. Let cool, churn/whisk and strain through a colander. Make a roux of oil and besan, cooking till well roasted. . Gradually add the strained dal whisking vigorously to ensure no lumps are formed. Bring to a rolling boil and add the drumsticks, ghawar, bhindi in 5 minute gaps. Grind tomatoes, red chillies and ginger to a smooth paste and add to the curry and simmer for about 30 minutes. Add the tamarind juice to your level of sourness Serve with a fresh tadka(tempering) of curry leaves, jeera seeds, red chilli powder, garlic and ginger julienne. And lots of coriander leaves. Notes The changes I made: I didn't strained the dal, and I used 2 tomatoes and a pingball sized tamarind , soaked in water and then mashed it.Discarded the pulpy tamarind and used the tamarind extract.And instead of red chillies, I used 3 green chillies (The kadhi was just aptly hot and sour for my kid,but you can adjust the quantity of ingredients as per your taste). I also added one large sized potato, cut into chunks, along with bhindi and cluster beans(since I didn't had drumsticks at that moment) I know after going through both the recipes, people will note huge difference in both versions, but be assured this kadhi tastes delicious both the ways, and since Suresh himself puts it like this....This recipe is not written in stone and variations abound. Though you have tasted a benchmark here, please tweak this recipe to your liking. So here is how I went... Pick, rinse for several time, and then soak toor dal for some time In a pressure cooker, boil it with some salt,kokum and water till 6 whistles of pressure cooker Meanwhile, in a thick bottomed pan or kadai, add 3 tbsp(I added 2 tbsp ,and it was ok ok, though stirring the besan in less oil is tedious......) and add besan and keep stirring till the besan changes the colour.You have to be very careful so as not to burn the besan.In mid way somewhere, do add the curry leaves(6-7 leaves), fenugreek seeds and mustard seeds. Keep the grind-ed (pureed) tomatoes handy.While grinding tomatoes, add green chillies and ginger too.You can add garlic also, but I skipped that one, as the kadhi we generally eat is devoid of garlic Now as soon as the besan in pan starts turning brown and your kitchen is filled with aroma of it, carefully add the tomato+ginger+chilly paste ,and keep stirring vigorously so as to avoid any lumps. And once again a note of caution here is to be careful, since as soon as tomato paste is added in besan, lots of fumes arises which can scald your hands , so do not hold your hand above the pan, but at some angle Add turmeric powder, and mix vigorously till oil starts separating Now carefully add this mixture to the boiled and whisked dal, while stirring properly so as to assure, no lumps are formed Check the seasoning, add some salt, or some more tamarind if required and then close the lid of pressure cooker and wait for few whistles (of cooker of course) or you can also let the kadhi simmer without closing the lid, for as good as half hour Again here mid way somewhere, add chunks of potatoes, let the kadhi boil for some time, then add drumsticks , let it boil for some time and finally add bhindi and cluster beans( i shallow fried both of them and then simmered these in kadhi) Let the kadhi boil till veggies are cooked and all the ingredients, nicely blend with each other to create that heavenly taste of THE KADHI Garnish it with chopped coriander leaves and serve it with plain white rice and some sweet boondis 2.2.1

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Panchratna Dal|Mix of five lentils

Toor dal Kadhi