Panchratna Dal Recipe Kit Recipe

About this recipe

Experience the rich flavors of traditional Indian cuisine with our Panchratna Dal Recipe Kit. This kit brings together a blend of five nutritious lentils, cooked to perfection with aromatic spices like cumin, asafoetida, and black cardamom. The dish is enhanced with a tempering of clarified butter, curry leaves, and red chilies, creating a hearty and wholesome meal. Perfect for a comforting dinner or a nutritious lunch, this kit includes all the ingredients and easy-to-follow instructions to make authentic Panchratna Dal at home. Order Now on the AnyFeast website or app and bring the taste of India to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 1 kg Basmati Rice
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 ml Cow Ghee
• 500 g Toor Dal
• 500 g Urad Dal
• 500 g Moong Dal
• 500 g Chana Dal
• 500G Tata Masoor Dal M
• 200 g Table Salt
• 25 g Ginger Garlic Paste
• 50 g Asafoetida Powder
• 100 g Coriander Powder
• - Red Chilli Powder
• 100 g Jeera

Instructions

1. 1. Rinse and soak 2 tablespoons each of toor dal, moong dal, masoor dal (TATA MASOOR DAL 500GM), urad dal, and chana dal in water for 1 hour. Drain and set aside.
2. 2. In a pressure cooker, add the soaked dals along with 4 cups of water, 1/4 teaspoon turmeric powder, and 1/2 teaspoon table salt. Pressure cook on medium heat for 4-5 whistles, or until the dals are soft and mushy. Once done, let the pressure release naturally, then open the lid and mash the dals lightly. Set aside.
3. 3. While the dals are cooking, prepare the tempering. Heat 2 tablespoons of cow ghee in a large pan over medium heat. Add 1 teaspoon jeera (cumin seeds) and a pinch of asafoetida powder. Sauté for 30 seconds, or until the cumin seeds crackle and release their aroma.
4. 4. Add 1 finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes. Stir occasionally to prevent burning.
5. 5. Add 2 finely chopped hybrid tomatoes to the pan and cook until they become soft and pulpy, about 5 minutes. Stir frequently to ensure even cooking.
6. 6. Stir in 1 teaspoon ginger-garlic paste, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, and 1/4 teaspoon Everest garam masala. Cook for 2 minutes, stirring continuously, until the spices are well combined and aromatic. Be careful not to burn the spices.
7. 7. Add the cooked dals to the pan and mix well. Adjust the consistency by adding water as needed (start with 1/2 cup and add more if required). Simmer the dal on low heat for 5-7 minutes, stirring occasionally to prevent sticking.
8. 8. Add 1/4 cup of chopped coriander leaves to the dal and stir. Taste and adjust the seasoning with additional salt, if necessary.
9. 9. Serve the Panchratna Dal hot with steamed rice or roti, garnished with additional coriander leaves if desired.