How to make Panchkuti Dal -
Five types of dal cooked together and served with a flavourful tempering.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless Bengal gram (chana dal), split skinless pigeon peas (toor dal)
Cuisine : Gujarati
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Dal Pakhtooni Daily Dal Andhra Pepper Rasam Dal Amritsari
Panchkuti Dal Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Panchkuti Dal Recipe
Split skinless Bengal gram (chana dal) soaked 1/4 cup
split skinless pigeon peas (toor dal) soaked 1/4 cup
Split skinless green gram (moong dal) soaked 1/4 cup
Split skinless black gram (urad dal) soaked 1/4 cup
Vaal ki dal soaked 1/4 cup
Turmeric powder 1/2 teaspoon
Salt to taste
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Cumin seeds 1/2 teaspoon
Asafoetida 1/4 teaspoon
Green chillies finely chopped 1-2
Curry leaves 5-6
Tomatoes finely chopped 2 medium bunches
Red chilli powder 1 teaspoon
Coriander-cumin powder 1 teaspoon
Kokum petals 3-4
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Pressure cook all dals with sufficient water, ¼ teaspoon turmeric powder and salt for 2-3 whistles.
Step 2
Heat oil in a non-stick pan. Add mustard seeds and cumin seeds and let the seeds crackle.
Step 3
Add asafoetida, green chillies, curry leaves and tomatoes and mix well. Add remaining turmeric powder, chilli powder and coriander-cumin powder and mix well.
Step 4
Add pressure cooked dals and mix well. Add kokum and salt and mix well.
Step 5
Add little water and chopped coriander, mix well and boil for 2-3 minutes.
Step 6
Serve hot.
Nutrition Info
Calories : 1101 Kcal
Carbohydrates : 157.7 gm
Protein : 62.5 gm
Fat : 24.4 gm
Other : Fiber- 30.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
