Indian
Indian - Regional Mains
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
- • 250g mixed five lentils (50g each toor, chana, moong, masoor, urad), rinsed
- • 3 tbsp ghee
- • 1 tsp cumin seeds
- • 2 onions, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 tomatoes, finely chopped
- • 1/2 tsp turmeric powder
- • 1 tsp Kashmiri chili powder
- • 1 tsp garam masala
Preparation Steps
1
Phase 1
Pressure-cook the lentils with turmeric, salt, and 3 cups water for 4 whistles until soft.
2
Phase 2
Heat ghee in a pan and crackle the cumin seeds.
3
Phase 3
Add the onions and cook until golden; add the ginger-garlic paste and fry until fragrant.
4
Phase 4
Add the tomatoes and Kashmiri chili powder; cook until the ghee separates.
5
Phase 5
Add the cooked lentils with a little water; simmer 15 minutes, lightly mashing.
6
Phase 6
Sprinkle garam masala and serve hot with rice or roti.