Panchratna Dal
Mixed Lentil Delight
Details
Serves: 4-6
To Prep: 15 minutes
Difficulty: Medium
To Cook: 45 minutes
Nutrition
Calories: 300-350 kcal (per serving)
Protein: 15-20g
Carbohydrates: 40-45g
Fat: 10-12g
Ingredients
- 1/4 cup split chickpeas (chana dal)
- 1/4 cup split yellow lentils (moong dal)
- 1/4 cup red lentils (masoor dal)
- 1/4 cup black lentils (urad dal)
- 1/4 cup kidney beans (rajma), soaked overnight
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1/2 cup fresh cream
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- Water as needed
- Fresh coriander leaves for garnish
Method
- Drain the soaked kidney beans. Cook all the lentils and kidney beans in a pressure cooker with water until soft.
- In a pan, heat ghee or oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 2 minutes.
- Add tomatoes, turmeric powder, coriander powder, and salt. Cook until tomatoes are soft and the oil starts to separate.
- Mix in the cooked lentils and kidney beans. Simmer for 15-20 minutes, adding water as needed to reach desired consistency.
- Stir in fresh cream and garam masala. Cook for another 5 minutes.
- Garnish with fresh coriander leaves and serve hot with rice or roti.