Panch Ratan Dal is made with five different lentils. This recipe is full of protein and is a very famous recipe in India. Hope you like this recipe as you did like my previous recipe Spicy Pasta.
Ingredients For Panch Ratan Dal:-
Thirty Grams Each Of – Whole Green Gram, Whole Black Gram, Whole Bengal Gram, And Whole Red Gram
One Teaspoon – Black Cumin Seeds And Coriander Powder
Two – Onions (chopped)
Half Teaspoon – Red Chili Powder And Turmeric Powder
Fennel Powder To Taste
Two Teaspoon – Coriander Leaves
Three Teaspoon – Clarified Butter
Salt As Required
Tempering
Two Tablespoons – White Butter
Two – Tomatoes (chopped)
Half Cup – Yogurt
A Pinch Of Garam Masala
Directions:-
Wash the lentils in running water and soak for an hour, drain and keep aside.
Chop the onion and clean, wash chop the coriander.
Wash and finely chop the tomatoes and whisk the yogurt in a bowl.
Heat the clarified butter in a heavy-bottomed saucepan, add cumin seeds and saute over medium heat until they begin to crackle.
Add onions, saute until brown, add lentils and stir for four-five minutes.
Then add water bring to a boil, now add coriander powder, red chili powder, turmeric powder, and salt and cover and simmer until lentils are cooked.
Mash the lentils lightly with the back of a spoon.
Sprinkle cumin and fennel powder, stir for two-three minutes.
To prepare the tempering. Melt butter in a pan, add tomatoes, yogurt, and garam masala, and saute on medium heat until the fat leaves the sides.
Put in the lentils and stir for three to four minutes.
Garnish with coriander leaves.
Serve the panch ratan dal with flatbread or rice.
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