Punj Rattani Dal: Recipe

Punj Rattani Dal: Recipe.

Punj Rattani Dal: Recipe.

Punj Rattani Dal- Punj Rattani Dal, "Dal of Five Jewels", is a dal fit for a feast, made of 5 different pulses - chana dal (split chickpea), toor dal (split pigeon pea), sabut moong (whole mung bean), sabut urad (black gram) and sabut masoor (whole red lentil).

The British Dal Festival kicks off on the 10th of February 2019 in celebration of the first ever United Nations World Pulse Day. To honour the humble pulse, I thought you might like some dal recipes:

Sultani Dal - A classic Indian dish, dal goes as well with hot chapatis as it does with plain boiled rice.

Dal Makhani- is a rich Punjabi dal of urad gram (also known as whole urad beans or black lentils) and rajma (red kidney beans), rather than the split lentils or peas used for most dals. The name literally means “buttery dal”.

Dal Saag - Split Yellow Pea And Spinach Dal.

Phaanu – This rich, creamy vegan dal recipe works perfectly as an Indian main dish.

Peas Bhaji (Pattal Bhaji or Tonak) - This dal is a fantastic lentil dish with rich spices. It goes great with basmati rice and is simple and easy to make.

How To Make Punj Rattani Dal:
Serves 4

Ingredients:

• 7 tsp Sabut Moong (Whole Mung Bean), Sabut Masoor (Whole Brown Lentil), Sabut Urad (Whole Urad Bean), Chana Dal (Split Chickpea), Toor Dal (Split Pigeon Pea)
• 2 tbsp ghee or clarified butter
• 1 tsp cumin seeds
• 1/3 cup finely chopped onions
• 2 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/4 tsp salt
• 1 tsp cumin powder
• 1 tsp fennel powder
• 1/3 cup finely chopped coriander leaves
• 2 tbsp butter
• 1 roma tomato, finely chopped
• 1/4 cup yogurt, lightly whisked
• 1/2 tsp garam masala

Method:

1. Wash the lentils well and let them soak in water for an hour. Drain.
2. Heat the ghee in a large saucepan, or pressure cooker. Add the cumin seeds and sauté over medium heat until they begin to sizzle.
3. Add in the chopped onions and cook until light brown.
4. Add the lentils and fry for 4-5 minutes. Since the original recipe calls for 6 tbsp, and I use only 2 tbsp, it is important to keep stirring the lentils, as they tend to stick without the extra fat.
5. Add approx. 2 litres water and bring the lentils to a boil. Reduce to low heat and remove any scum. Add coriander powder, red chilli powder, turmeric and salt. Cover and simmer until lentils are cooked and two-thirds of the liquid has evaporated. When using the pressure cooker, after adding the water, I immediately add in the coriander, red chilli and turmeric powder, put the lid of the cooker on, and let it cook for about 3-4 whistles. Then I lower the heat and keep on the flame for 20-25 minutes. Once the pressure leaves, open the lid and proceed as follows.
6. Mash the lentils lightly against the sides with a wooden spoon. Sprinkle cumin powder and fennel powder stir for 2-3 minutes. Adjust seasoning, if necessary.
7. For the tempering, melt butter in a small saucepan. Once the butter is melted, add in the tomatoes, yoghurt and garam masala and fry over medium heat until the fat leaves the sides. You will see the butter floating on the sides. Add this mixture immediately to the cooked lentils and cook for another 3-4 minutes.
8. Garnish with coriander and serve with any Indian flatbread or rice.

Punj Rattani Dal: Recipe.

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Punj Rattani Dal- Punj Rattani Dal, "Dal of Five Jewels", is a dal fit for a feast, made of 5 different pulses - chana dal (split chickpea), toor dal (split pigeon pea), sabut moong (whole mung bean), sabut urad (black gram) and sabut masoor (whole red lentil).

Recipe and image courtesy of The British Dal Festival.

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