Indian
Indian - Curries and Gravies
Panchratna Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 200g mixed dals (40g each toor, chana, moong, masoor, urad), soaked 30 minutes
- • 2 tbsp ghee
- • 1 tsp cumin seeds
- • 1 large onion, finely chopped
- • 2 tomatoes, finely chopped
- • 1/2 tsp turmeric powder
- • 1 tsp red chili powder
- • 1 tsp garam masala
- • 2 tbsp fresh coriander, chopped
Preparation Steps
1
Phase 1
Pressure cook the soaked dals with the turmeric and 3 cups water until soft, then whisk lightly.
2
Phase 2
Heat the ghee in a kadhai and splutter the cumin seeds.
3
Phase 3
Sauté the onion until golden brown, about 5 minutes.
4
Phase 4
Add the tomatoes and red chili powder and cook until the ghee separates.
5
Phase 5
Add the cooked dals with enough water to make a flowing consistency and simmer 10 minutes.
6
Phase 6
Stir in the garam masala and coriander and serve hot with rice or roti.