Panchratan daal (Five Jewels Daal) is a traditional Rajistani recipe. It is a combination of five daals, and each bring their own texture and flavour to this jewel of a dish!
With its high nutritional value and earthy flavours, this daal is perfect for those no meat days when you crave something simple, fulfilling yet satisfyingly delicious, and this truly truly is a delicious daal recipes! My children absolutely loved it and I am pretty sure you all will too!
20g Urad daal
50g Mung daal
20g Toor daal
20g Chana daal
25g Masoor daal
(All of these daals you can buy at local Asian shops and groceries)
|Going clockwise: Urad, Toor, Mung, Masoor and chana daal.|
1 Tbsn of Turmeric
1/2 tspn of Asafoetida
1 1/2 tspn of salt
5 heaped tbsn ghee (clarified butter)
1 Large onion thinly sliced
6 garlic cloves thinly sliced
5 green chilies, slit down the middle
2 tbsn julienned ginger (sliced into thin strips)
1 tspn Garam masala
Juice of a lemon or lime
Chopped Coriander leaves.
1. Wash all the daals in a bowl until water runs clear and leave to soak for and hour. Then drain.
3. Put the drained daal into a pot and add 1 litre of water, bring to boil, remove any scum that comes to surface.
4. Add Turmeric, and good pinch of Asafoetida. Simmer till lentils are well cooked and combined but still holding their shape and texture.
|Daal should look well combined.|
5. If you want daal to be more runnier then add more water and bring to boil again until it reaches desired consistency. Please make sure that you cook it well so that no separation between daal and water can be seen.
6. In separate wide pan heat the ghee, add a pinch of asafoetida and the cumin seeds. When they begin to splutter add the onions and fry till golden brown.
7. Now add the ginger, garlic, green chillies, and fry all the mixture till golden brown and onions are crisping.
|Brown till onions are crisping.|
Asafoetida is known as 'devil's dung' because it has a potent aroma and is added to dishes that contain lentils because it is an anti-flatulent!