Here’s a specialty of Rajasthan rich in taste and can be prepared for parties and special occasions. Am sure many have made it million times…probably every week.
You will need 5 types of dal 25gms each
Arhar Dal….Moong Dal ….Urad Dal …Channa Dal ….Masoor Dal – 25 gms each. Salt – according to the taste
For the Tadka
Ghee – 1-2 table spoon
Hing (asafoetida)- 2 pinch.
Cumin seeds – 1/2 tea spoon.
Black pepper – 6-8
Laung – 4
Cardamom – 2
Red Chilli – 2-3
Ginger – 1 inch.
Green Chilli – 2 (chopped)
Turmeric powder – 1/2 tea spoon.
Coriander powder – 1 tea spoon.
Coriander leaves – 1 table spoon (chopped)
Preparation for 4 :
Wash and soak all the Dals for 1 hour. Pressure cook the soaked dals with 1 cup water. Add Salt and Turmeric powder to it and close the cooker for up to 1 whistle. Turn off the flame and let the steam come out.
Peel and beat Black Pepper, Laung, and Cardamom.Take a pan and heat some Ghee for tampering. Put Cumin seeds, let it splutter and then add Red Chilli, beaten Masala, Ginger, and Green Chilli. Cook the masala for a minute. Put this Masala into the cooker and mix it well into the Dal. Turn off the flame and garnish it with Coriander leaves. Panchratna Dal is ready.
Serve this PanchRatan Dal with Naan, Chapatis, and Rice.
By : Jayshree Shetty