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Main Ingredients | Green gram, Lentils |
Cuisine | Indian |
Course | Dals and Kadhis |
Prep Time | 1.30-2 hour |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Punjrattani Dal
- 2 tablespoons Green gram
- 2 tablespoons Lentils
- 2 tablespoons black gram(sabut urad)
- 2 tablespoons Split Bengal gram (chana dal)
- 2 tablespoons Split pigeon pea (toor dal/arhar dal)
- 2 tablespoons Pure ghee
- 1 medium Onion chopped
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- to taste Salt
- 2 tablespoons White butter
- 1/4 teaspoon Panch phoran
- 2 medium Tomato chopped
- 2 tablespoons Yogurt whisked
- 1/2 teaspoon Garam masala powder
- 2 tablespoons Fresh coriander leaves chopped
Method
- Soak the dals in two cups of water for one hour. Drain and pressure-cook with three cups of water till soft.
- Heat the ghee in a thick-bottomed kadai; add the onion and sauté till light brown.
- Stir in the chilli powder and turmeric powder.
- Add the cooked dals and salt to taste. Mash lightly with the back of a ladle.
- Continue to cook, stirring continuously, for two or three minutes.
- Heat the white butter in a separate kadai; add the paanch phoron, tomatoes, yogurt and garam masala powder and sauté over medium heat till the fat separates.
- Add the mixture to the dals and simmer, stirring occasionally, for two or three minutes. Serve hot, garnished with coriander leaves.
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