Panchrani dal

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , , , |

This is a delightful combination of dals simmered with aromatic spices that lend to bouquet of tantalizing flavours, along with all the nutrients that dals add to our diet.

Preparation Time : 15 mins.
Cooking Time : 25 mins.

Serves 6.

¼ cup whole moong (whole green gram)
¼ cup whole masoor (whole red lentils)
¼ cup urad (whole black lentils)
¼ cup chana dal (split Bengal gram)
¼ cup toovar (arhar) dal
3 cardamoms (elaichi)
25 mm. (1″) stick cinnamon (dalchini)
1 teaspoon cumin seeds (jeera)
½ cup onions, chopped
¼ cup tomatoes, chopped
1 teaspoon coriander (dhania) powder
2 teaspoons chilli powder
¼ teaspoon turmeric powder (haldi)
½ teaspoon cumin seed (jeera) powder
1½ teaspoons fennel (saunf) powder
½ cup low fat curds, whisked
2 teaspoons oil
For the garnish
2 tablespoons chopped coriander
1. Wash and soak the dals in warm water for at least an hour. Drain and keep aside.
2. Add 4 cups water and cook in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.
3. Heat the oil in a pan, add the cardamoms, cinnamon and cumin seeds and allow the cumin seeds to crackle.
4. Add the onions and cook till they are golden brown.
5. Add the tomatoes, coriander powder, red chilli powder, turmeric powder, cumin seed powder and fennel powder and cook for 4 to 5 minutes.
6. Add the curds and cook for 2 to 3 minutes.
7. Add the cooked dals and salt and allow the dal to come to a boil.
8. Garnish with coriander and serve hot with rice or rotis.

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