Panch Ratan Dal is made with five different lentils. This recipe is full of protein and is a very famous recipe in India. Hope you like this recipe as you did like my previous recipe Spicy Pasta.
Ingredients For Panch Ratan Dal:-
- Thirty Grams Each Of – Whole Green Gram, Whole Black Gram, Whole Bengal Gram, And Whole Red Gram
- One Teaspoon – Black Cumin Seeds And Coriander Powder
- Two – Onions (chopped)
- Half Teaspoon – Red Chili Powder And Turmeric Powder
- Fennel Powder To Taste
- Two Teaspoon – Coriander Leaves
- Three Teaspoon – Clarified Butter
- Salt As Required
- Two Tablespoons – White Butter
- Two – Tomatoes (chopped)
- Half Cup – Yogurt
- A Pinch Of Garam Masala
- Wash the lentils in running water and soak for an hour, drain and keep aside.
- Chop the onion and clean, wash chop the coriander.
- Wash and finely chop the tomatoes and whisk the yogurt in a bowl.
- Heat the clarified butter in a heavy-bottomed saucepan, add cumin seeds and saute over medium heat until they begin to crackle.
- Add onions, saute until brown, add lentils and stir for four-five minutes.
- Then add water bring to a boil, now add coriander powder, red chili powder, turmeric powder, and salt and cover and simmer until lentils are cooked.
- Mash the lentils lightly with the back of a spoon.
- Sprinkle cumin and fennel powder, stir for two-three minutes.
- To prepare the tempering. Melt butter in a pan, add tomatoes, yogurt, and garam masala, and saute on medium heat until the fat leaves the sides.
- Put in the lentils and stir for three to four minutes.
- Garnish with coriander leaves.
- Serve the panch ratan dal with flatbread or rice.
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