ਪੰਜ ਰਤਨੀ ਦਾਲ | Punj Ratni Dal | Sanjha Chulha | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A beautifully creamy dal infused with delicate spices and a very different and flavour packed tempering that lifts up the dish to the next level.

PUNJ RATANI DAL

Ingredients

¼ cup spilt Bengal gram (chana dal), soaked for 30 minutes and drained
¼ cup whole green gram (moong), soaked for 30 minutes and drained
¼ cup skinless whole black gram, soaked for 30 minutes and drained
¼ cup split pigeon peas (toovar dal), soaked for 30 minutes and drained
¼ cup whole red lentils (masoor), soaked for 30 minutes and drained
1 tbsp + 1 tsp oil
3 tbsps ghee
1 tsp cumin seeds
2 medium onions, chopped
Salt to taste
1 inch ginger, chopped
1 tbsp chopped garlic
¼ tsp turmeric powder
½ tsp red chilli powder
1 tbsp coriander powder
2 medium tomatoes, chopped
½ cup yogurt
½ tsp garam masala powder
2 tbsps chopped fresh coriander + for garnish


Method

1. Heat 1 tbsp oil in a pressure cooker. Add 1 tbsp ghee and once it is hot, add cumin seeds. Once the cumin seeds start to change the colour, add onions, salt and sauté till golden brown in colour.
2. Add ginger, garlic and sauté for a few seconds.
3. Add chana dal, moong, black gram, toovar dal, masoor and sauté for 2-3 minutes.
4. Add 3 cups water and mix well. Add turmeric powder, red chilli powder, coriander powder and mix well.
5. Cover the pressure cooker with lid and cook on high heat for 4-5 whistles on high heat. Lower the flame and continue to cook for 15-20 minutes.
6. For tadka, heat remaining ghee and remaining oil in small nonstick pan. Add tomatoes and cook for 5 minutes or until they are pulpy.
7. Add yogurt and cook for 2-3 minutes stirring continuously. Add salt, garam masala and mix well.
8. Add most of the prepared tempering to the cooked dal mixture and mix well. Add coriander leaves and mix well. Cook for 5 minutes on low heat.
9. Transfer into serving bowl. Serve hot garnished with the remaining tempering and coriander leaves.

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