Panchratan Dal
Panchratan Dal
Ingredients
- ¼ cup chana dal (bengal gram dal)
- ¼ cup tuvar dal (yellow split peas)
- ¼ cup udad dal (black gram dal)
- ¼ cup moong dal
- ¼ cup masoor dal
- 2 bay leaves
- ½ teaspoon turmeric
- 1 teaspoon mustard seeds
- 1 teaspoon ground cumin
- ½ teaspoon cardamom powder
- 1 teaspoon garam masala
- 1 teaspoon red chilli powder , like cayenne or -- if you want it hotter-- paprika
- 1 tablespoon grated ginger
- Salt to taste
Instructions
- 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 ½ 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 tablespoon 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