Rajasthani Panchratna Dal
Rajasthani Panchratna Dal: A Regal Delight from the Heart of India

1 cup
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich source of plant-based protein.
High in dietary fiber, aiding digestion and promoting gut health.
Provides essential vitamins and minerals such as iron and folate.
Helps in maintaining blood sugar levels due to its low glycemic index.
Boosts energy levels and supports overall well-being.
250 kcal
in 102g
Protein:
15g
Fats:
8g
Carbs:
35g
Cholesterol:
10mg
Sodium, Na:
500mg
Potassium, K:
600mg
Packed with the flavors of five different lentils, this dish is a true reflection of the rich heritage and diverse cuisine of Rajasthan. Indulge in the royal flavors of this dal that promises to tantalize your taste buds and transport you to the vibrant streets of Rajasthan.
Ingredients
4
50 grams Split pigeon peas - toor dal
50 grams Split yellow lentils - moong dal
50 grams Split black lentils - urad dal
50 grams Split bengal gram - chana dal
50 grams red lentils - masoor dal
2 tbsp Ghee Clarified Butter
1 teaspoon Cumin seeds
1 piece Onion
2 pieces Tomatoes
1 teaspoon Ginger - garlic paste
1 Serving Green chili
1 teaspoon Turmeric powder
1 teaspoon Red chili powder
1 teaspoon Coriander powder
Salt as per taste
Coriander leaves as per taste
Lemon as per taste
Tips
Rajasthani Panchratna Dal is not recommended for individuals with severe gastrointestinal issues or those who are allergic to legumes.
Additionally, it may not be suitable for individuals following a low-carbohydrate diet.
Directions
Rinse all the lentils thoroughly under running water and soak them in water for about 30 minutes. Drain the water and set aside.
In a pressure cooker, heat ghee over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and chopped green chili. Sauté for another minute.
Add chopped tomatoes and cook until they turn mushy.
Now, add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
Add the soaked lentils to the pressure cooker along with 4 cups of water. Stir well.
Close the pressure cooker with its lid and cook on medium heat for about 3-4 whistles or until the lentils are soft and cooked through.
Once the pressure releases naturally, open the cooker and give the dal a good stir. Adjust the consistency by adding more water if required.
Garnish with chopped coriander leaves and serve hot with steamed rice or roti. Squeeze some lemon juice before serving for an extra tangy flavor.
Notes
For a richer flavor, you can use a combination of ghee and butter.Adjust the spiciness according to your preference by increasing or decreasing the amount of chili powder.
To enhance the aroma, you can add a pinch of garam masala powder towards the end.
Leftover dal can be refrigerated and reheated the next day. It tends to thicken upon cooling, so add water accordingly while reheating.
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