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5 from 1 vote

Daal Panchwati, Pachratan daal ,Mix daal

Daal panchwati - A popular mixed lentil preparation from Rajasthan(India)  

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lentil/Daal, Main Course
Cuisine: Punjabi Cuisine, Rajasthani cuisine
Keyword: daal tadka, mixed daal, panchratna daal, panchwati daal
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 1/4 cup Pigeon Pea / Tuvar / Arhar ki daal
  • 1/4 cup Yellow Lentil / Moong Daal (dhuli huee)
  • 1/4 cup Black lentil / Urad daal
  • 1/4 cup Bengal gram /chana daal
  • 1/4 cup Red Lentil /Pink Masoor daal
  • 1 cup Tomato / Tamatar (chopped)
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1/4 tsp Asafoetida / Hing powder
  • 8 Curry Leaves / Kadi Patta
  • 1/4 tsp Garam Masala Powder
  • 1/4 tsp Dried Fenugreek / Kasoori Methi
  • 1/2 tsp Ginger / Adrak (chopped)
  • 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 4 tbsp Clarified Butter / Desi Ghee (or Oil)
  • 2 Green chili/hari mirch
  • 1 tsp Salt / Namak

Instructions

  • Wash and soak all the pulses in water for 20 minutes then boil in just enough water .(cook till done but not too soft )
  • Heat oil in pan add ghee and then add cumin ,curry leaves,green chili (slit lengthwise ) ,fry for a while
  • Add chopped tomatoes and salt ,cover and cook till tomato become soft,
  • Add turmeric ,chili powder, pinch of kasoori methi and stir .add boiled daal and 1 cup water
  • Cover and simmer for 5 minutes on low heat
  • Add 1tbls lemon juice and green coriander and garnish with a pinch of garam masala and serve hot with roti or rice.

Notes

Note-Kasoori methi is dried fenugreek leaves