Panch Ratna Dal is a dish from the rajasthani cuisine prepared with five (Panch) varieties of Dal. It is a very delicious dal recipe and also very nutritious. This Dal can be enjoyed with rice as well as Chappati, Roti etc.
Pigeon Pea Lentil (Tur Dal) – ¼ cup
Bengal Gram (Chenna Dal) – ¼ cup
Split Green Gram (Moong Dal) – ¼ cup
Masoor Dal (Split Red Lentil) – ¼ cup
Urad Dal (Split Black Lentil) – ¼ cup
Turmeric (Haldi) Powder – ¼ tsp
Red Chilli Powder – ½ tsp
Coriander (Dhania) Seed Powder – 1 tsp
Garam Masala – ¼ tsp
Green Chilli – 4 (sliced)
Tomato – 2 (finely chopped)
Ginger Juliennes – from 1 ½ inch long piece
Salt to taste
Cilantro (Dhania Leaves) – 2 tbsp
Ghee (Clarified Butter) – 2 tbsp
Cumin Seeds (Jeera) – ¾ tsp
Asafoetida (Hing) – ¼ tsp
Curry Leaves – from 2 twigs
Take all the five Dals together in a bowl, wash well with water and soak in water for about an hour.
Pressure cook them with 3 cups of water and a little Turmeric powder for 3 to 4 whistles or till the Dals are cooked well. Mash them well.
Heat the Ghee (1 tbsp) in a pan. Add Jeera (keep aside ¼ tsp) and allow it to crackle. Add Asafoetida and Curry Leaves. Add Tomatoes after a few seconds.
Cook till the Tomato becomes mushy. Add sliced Green Chilli, Ginger Juliennes (keep some aside for tempering). Add Haldi Powder, Coriander Powder, Red Chilli Powder, Garam Masala and Salt.
Stir cook for a minute.
Add the Cooked and Mashed Dal. Stir it well.
Add more water, if necessary. Continue cooking for 4 to 5 minutes in low to medium flame.
Add Cilantro and cook for a couple of minutes. Transfer to a serving bowl.
In the meanwhile, heat the remaining Ghee in a small pan. Add the kept aside Jeera. Allow it to crackle. Add Curry Leaves and Ginger Juliennes. Stir for a minute.
Add this to the Dal and mix.
The Dal can be made to a thin consistency and enjoyed as a soup.