Paanch Ratan health ke liye....

Daal...Lentil.. Pulses..call it by any name. Its nutrition in yummy form. At one time, I hated eating it and my mom used to lament every time I removed it from my plate. I did give her some grief growing up and can relate to it now since it's my turn to face the music : -)  Dals have very high levels of protein and are excellent source of iron, folate, vitamin B and dietary fibers. There are many varieties but most common ones are right there on the plate

So today I am going to share one recipe from my favorite cookbook Prashad - Cooking with Indian Masters.

I had been wanting to try out Punj Rattni Dal  for long time, in fact every time I opened this book.. I used to think "oh I havent tried this yet, must get to it soon". Soon came much later!

I'll list out the ingredients and the procedure as is and mention wherever I made changes.



Ingredients:

7 Tsp each - Moong dal (whole ), Masoor Dal (whole), Urad Dal (whole ), Chana dal, Toor dal

 ( I used combination of  urad dal with and without skin and split masoor because thats what I had at hand )

6 Tbsp ghee ( I used only 2 Tsp )

1 Tsp cumin seeds

1/3 cup chopped onions

2 Tsp coriander powder

1/2 Tsp red chilli powder

1/2 Tsp turmeric powder

Salt to taste

1 Tsp cumin powder

1 Tsp fennel powder

1/3 Cup chopped green coriander leaves 

2 1/2 Cups of water.

For Tempring

4 Tbsp white butter ( I used  3/4 Tsp of regular unsalted butter )

1/4 Cup whisked yogurt

1/4 Cup finely chopped tomatoes ( I had only canned diced tomato at home, so in it goes )

1/2 Tsp garam masala.

Get Cooking

Wash and soak the dals for an hour. Drain the water.

Heat ghee in pressure cooker over medium and saute cumin seeds until they start to splutter. Add onions and fry them until light brown.  Add dals and bhuno/saute for 4-5 minutes. 

Add water, bring to a boil , reduce heat and remove scum. Add red chilli powder, coriander powder, turmeric and salt to taste. Cover and cook till 2 whistles. Take it off heat and let it cool until steam is fully released. Open cooker, put it back on heat and mash the lentils lightly on the sides with a spoon. Sprinkle cumin and fennel powder and stir for 2-3 minutes. Adjust seasoning. 

To prepare tempering, melt butter in small pan, add tomatoes, yogurt and garam masala. Bhunno/saute over medium heat until fat leaves the side.

Transfer to cooked lentils, stir and let it simmer for 3-4 minutes. Garnish with coriander leaves and its ready to serve. 

Now keep your rice/phulkas ready to enjoy with this nutritious wholesome lentil soup. Did you find your spoon yet?

Note: 

1. I found the fennel powder to be a little over powering, so next time I am going to use lesser quatity, maybe half tsp. 
2. If you prefer soupier dal, increase water to 2 2/3 cups. 

Sending this post to My Legume Love Affair hosted by Desi Soccer Mom and The Well-Seasoned Cook