Pancharatna Dal
Pancharatna/Panchmel dal is one of the popular dals from Rajasthan. Its a thick soup full of nutrients. Panch means 5 in hindi, as the name suggests this dal is made of 5 lentils. Its usually served with Dal Bati in Rajasthani cuisine.
This is one of my most favorite dals. Easy to make and tastes just awesome. Garama garam pancharatna dal with some hot rice, ghee and chatpataa pickle is just delicious!. I am feeling like eating it while writing this ;P, so I am going to my kitchen to make it. Do you also want to cook it for your next meal? Here is the recipe for you.
Ingredients
- 1/4th Cup Spilt Pigeon Peas/Toor Dal
- 1/4th Cup Split Red Lentil/Masoor Dal
- 1/4th Cup Split Black Gram/Urad Dal
- 1/4th Cup Split Bengal Gram/Channa Dal
- 1/4th Cup Split Green Gram/Moong Dal
- 1 Onion
- 1 Tomato
- 1 Tbsp Ghee/Oil
- 1 Tsp Mustard Seeds
- 1/2 Tsp Turmeric Powder
- 2 Tsp Ginger Garlic Paste
- 1 Tsp Cumin/Jeera Powder
- 1 Tsp Coriander Powder
- 1 Dry Red Chili
- 1 Tsp Red Chili Powder
- 1/2 Tsp Garam Masala Powder
- 1 Tsp Lemon Juice
- Coriander Leaves for Garnish
- Salt to Taste
Method :
- Mix all the lentils, soak them for at least 3omins.
- Pressure cook the soaked lentils for 3-4 whistle.
- Heat ghee/oil in a kadai, once hot enough add mustard seeds. When it starts crackling add ginger garlic paste, dry red chili and sauté for a minute.
- Now add chopped onions, cook until translucent and then add chopped tomatoes, coriander powder, cumin powder, red chili powder, turmeric powder and garam masala powder and cook for 2mins.
- Then add cooked dal and salt, let it boil for 5-8mins on medium flame. Switch off the flame, add lemon juice and mix well. Transfer it to a serving bowl and garnish with chopped coriander leaves. Serve hot with rice.
Masoor Dal
Dal is one of the staple foods of India. It is cooked on a daily basis in Indian homes. Its the main source for protein in vegetarian diet. There are variety of dals, but masoor dal is the one which doesn’t take much time to cook. With just few basic spices delicious masoor dal will be ready in just few minutes.
Masoor dal can be cooked in many ways. Here I am showing you a simple way to cook this dal. It can be ready in 10mins.
This dal can also be used in Dal tadaka or Panchratna Dal.
For other Indian Dals Click Here
Method :
Using Cooker –
- Chop onions and tomatoes. Finely chop garlic.
- Heat a cooker pan, add oil. When its hot enough add jeera, turmeric powder, slit green chili and garlic. Sauté for a minute.
- Then add onions, sauté for another minute. Now add tomatoes and masoor dal.
- Add 2 to 2.5 cups of water, along with red chili powder and pressure cook it for 2 whistle.
- When presser is down, open the lid and add salt. If dal is thick then add some water and let it boil for sometime.
- Switch off the flame, add lemon juice. Garnish with chopped coriander leaves.
- Serve hot with rice.
Without Cooker –
- Soak dal for 30mins.
- Take soaked dal in a pan, add water and cook it until dal become soft and mushy.
- Heat another pan, add oil. Once hot, add jeera, turmeric powder, slit green chili and garlic. Sauté for a minute.
- Add chopped onions to it and sauté until translucent.
- Then add chopped tomatoes and cook for 2 more minutes.
- Now add cooked dal, along with salt, red chili powder and water as required.
- Let it boil for 2mins, switch off the flame. Add lemon juice, stir well.
- Garnish with chopped coriander leaves and serve hot.
Note :
- Kasuri methi and/or garam masala can also be added. I like to keep this dal simple so I did not add these ingredients.
Hesaru Bele Tovve
A simple recipe that can be made in no time. This dal along with hot rice, pickle and papad is just an awesome combination in cold/rainy weather.
Method :
- Cook hesaru bele/ moong dal along with haldi/turmeric powder in pressure cooker.
- In a kadai/pan heat oil, add mustard seeds, jeera, green chillies, ginger garlic paste and chopped tomatoes. Cook until tomatoes are soft and juicy.
- Once tomatoes are done, add cooked hesaru bele, pepper powder, salt (and some water if necessary), let it boil for 8-10mins.
- Switch off the flame, add lemon juice and stir well. Remove it to a serving bowl and garnish with chopped coriander leaves.
Note :
- Sliced onions can also be added in tadka before adding tomatoes.
- Make sure cooked dal is soft and mushy.
- 1/2 Tbs of garam masala will also go well with this dal. I wanted to keep it simple so did not add it in my recipe.
Kale Dal
Kale is one of the green vegetables which is very good for our health. Many people don’t like kale because of its taste(even i am one of them ;P ), but when combined with spicy and tangy ingredients it can be made tasty.
Here is a recipe of spicy, tangy and sour kale dal which can be served with rice and chapatis.
Preparations :
- Cook toor dal in a cooker/rice cooker and keep it ready for later use.
- Chop onions, garlic and kale.
Method :
- In a kadai add oil and heat it on medium flame.
- When hot enough add mustard seeds, when it starts popping add jeera, haldi, curry leaves, onions and garlic. Sauté until onions turn translucent.
- Then add chopped kale and let it cook for 2-3mins (or until kale gets cooked).
- Add salt, red chili powder, tamarind paste and cooked dal. Let it boil for 5mins.
- Transfer it to a serving bowl and serve hot with rice.
Note :
- Green chilies can be added instead of red chili powder.
- Grated green mango can be used instead of tamarind paste.
Mavinakayyi Tovve
Mavinakayyi or mango tovve is a spicy tangy dal. Its sliced raw mango cooked with toor dal/pigeon pea lentils. Its usually made in summer when raw mangos are available. People who like tangy/sour food will love this dish.
Hot rice along with this dal and your favorite pickle will make a simple yet yummy meal.
Preparations :
- Slice raw mango as shown below.
- Cook toor dal along with methi seeds and jeera in a pressure cooker for 3-4 whistles.
Method :
- In a kadai or pan add oil and switch on the flame. Once its hot enough add mustard seeds, when it starts crackling add haldi, hing, green chillies and sliced mangos.
- Cook it for 8-10mins or until mangoes are cooked properly. You can also add little water to it.
- Once mangoes are completely cooked add dal and salt, let it boil for 2mins and then switch off the flame. Garnish with chopped coriander leaves and its ready to serve.
Note :
- If mangoes are not too sour then add 1/2tsp of amchur powder.
Amti
Amti is a spicy, tangy and sweet gravy served with hot rice. Its a dish of Maharashtra and North Karnataka. There are many versions of amti, it can be made with fresh garbanzo beans or peanuts or combination of both. Today I am showing you how to make amti with both fresh garbanzo and peanuts.
Method :
- In a pressure cooker add fresh garbanzo beans and peanuts together with 3 cups of water and cook it for 2 whistles.
- Drain the excess water from beans and peanuts after its cooked. In a mixer jar add cooked beans and peanuts along with red chili powder, masala powder, tamarind paste, jaggery, salt with half cup water and grind it.
- Transfer the gravy in a pan or kadai and let it boil for 5 mins.
- In a tadka pan(small pan) add oil, when its hot enough add mustard seeds, when it starts crackling add jeera, hing and curry leaves(optional). Add this tadka to the gravy and its ready to serve now.
