Dear Friends,
Today I will share with you the royal cuisine Panchratna Dal. The word Panchratna means five jewels.
Interestingly, the first specifying of this dal is made in the Mahabharata — while screening out as a chef in King Virat's cuisine. Bhim developed the first Pancha Ratna dal by slow-cooking the mix of five dal in a clay pot and enhancing it among a plentiful touch of ghee.
Panch Ratna dal or Panchmel dal was such a huge success among Mughal authority that by the time Shah Jahan got over the administration, the staff had its private shahi Panchmel dal method. It also included a place of satisfaction on the dining table of Aurangzeb. Who, being a severe vegetarian. I hope you like the information behind the delicacy. So, let's start making 'Panch Ratna Dal.'
Ingredients:-
1.Split and skinned black Gram(Urad Dal)- 1/2cup.
2.Red lentils(Masoor Dal)- 1/2cup.
3.Bengal Gram(Chana Dal)- 1/2cup.
4.Yellow Split pigeon peas(Toor or Arhar dal)- 1/2 cup.
5.Whole and skinned green gram(yellow lentil) Moong dal- 1/2 cup.
6.Tomato- 2 medium(finely chopped).
7.Green Chilies- 4(slit).
8.Clarified Butter- 4tbsp.
Spices:-
1.Onion- 2 medium(finely chopped).
2.Garlic- 8-10 cloves(finely chopped).
3.Ginger- 2-inch(finely chopped).
4.Bay leaves- 2(whole).
5.Cumin seeds- 2tsp.
6.Asafoetida- 1/2tsp.
7.Red chili powder-1tsp.
8.Cinnamon Stick-1-inch(broke into pieces).
9.Green Cardamoms- 2pods.
10.Cloves- 2nos.
11.Turmeric powder- 1tsp.
12.Salt- To taste.
13.Lemon Extracted- 2nos.
For Tempering:-
1.Dry red chili- 3(broken).
2.Cumin Seeds- 1-1/2tsp.
3.Clarified Butter(ghee)- 2tbsp.
For garnishing:-
1.Coriander leaves- A handful(finely chopped).
Preparation Method:-
Step 1- First, rinse all lentils couple of times and then soak them in a bowl with sufficient water for 3-4 hours.
Step 2- After 3-4 hours, place a heavy bottom pan or cooker on medium flame. Add 4tbsp of ghee. Then add bay leaves, cumin seeds, cinnamon stick, green cardamoms, cloves. Saute for few seconds.
Step3- Once spice becomes aromatic, add asafoetida, onions, garlic, ginger, green chilies. Saute and cook until onion softens and raw aroma evaporates.
Step 4- now, add chopped tomatoes, turmeric powder, salt, red chili powder. Mix well and cook until tomatoes become mushy.
Step 5- Transfer soaked lentils and pressure cook lentils about 4-5 whistles. Turn off the flame and allow the pressure released automatically.
Step 6- Once pressure is released completely, open the lid and check lentils cooked or not by pressing them within your fingers. If they mashed easily, then it's prepared. If not, then give another 1-2 whistle.
Step 7- Transfer the cooked dal(lentil) to a serving bowl. Add lemon juice and mix well.
Step 8- Place a Tarka pan on medium flame. Add clarified butter, then add red chilis, cumin seeds. Saute until spice splutters and aromatic. Turn off the flame and transfer this mixture to the lentils.
Step 9- Mix well and garnish with coriander leaves. Now, it's ready to serve with pulao or Rajasthani Bati.
