I got a bag of mixed dal from a supermarket in Delhi when I was there last. This makes the job of making panchratan dal so much easier because otherwise you’d have to buy the dal separately. I haven’t seen this in Singapore though. Dal Panchratan / Pancharatani Recipe Serves 2-4 Ingredients: 4 tbsp chana dal (split Bengal gram) 1/4 cup tuvar (arhar) dal 1/4 cup moong dal (split green gram) 3 tbsp urad dal (whole black lentils) 1/4 cup masoor dal (split red lentil) 1/4 tsp turmeric powder 1 large tomato, pureed 1 large onion, ground to a paste 1″ piece of ginger, grated 3 cloves of garlic 1 tsp red chilli powder Salt to taste For tempering: 2 tsp ghee (or oil) 1/2 tsp jeera / cumin seeds 1/4 tsp mustard seeds (optional) A few curry leaves How I Made It:
- Pressure cook the mixed dal (lentils) with 5 cups water and the turmeric powder for 4-5 whistles or until the dal is cooked mushy. Alternately, bring the dal and water mixture to a boil and simmer on low heat until cooked. This will take between 45 mins to an hour.
- Heat oil for tempering in a kadai (that’s big enough to hold everything) and add the ingredients in the given order. Let the cumin seeds splutter and turn brown and the mustard seeds (if using) pop. Next, add the ginger and garlic and fry for a minute.
- The onion paste and red chilli powder go in next. Cook until the paste is fried to a ligher colour (about 3-4 mins). Next, add the pureed tomato and salt. Mix well and let it simmer for another 3-4 mins.
- Finally, add the cooked dal, mix well and simmer for 5 mins until all the flavours have blended. Check salt.
