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Panchratan Dal

Panchratan Dal
Course: Side
Cuisine: Indian
Author: Vaishali ยท Holy Cow! Vegan Recipes



  • Place the dals, bay leaves and turmeric in a pressure cooker or in a pot covered by at least two inches of water
  • Bring to a boil and lower the heat, then simmer for about 1/2 an hour or until the lentils have turned really soft. Add more water if needed. Cooking lentils and beans is really easy if you have a pressure cooker which takes much less time as well.
  • Heat 1 tbsp oil
  • Add the mustard seeds and when they crackle, add the cumin powder, cardamom powder, garam masala, red chili powder and grated ginger. Saute very quickly for about 10 seconds.
  • Once the mixture is toasted (not burned), pour into the cooked dal. Add water if the dal is too thick and bring to a boil, then turn down to a simmer. Cook for five minutes.
  • Add 1 tablespoon of vegan butter (optional, but does really add a creamy note) and salt to taste.
  • Serve hot with boiled rice and subzi