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Dal Panchratan Recipe
|Mixed dal||1⁄2 Cup (8 tbs), mixed|
|Oil||1 1⁄2 Tablespoon|
|Onion||1 Large, finley chopped|
|Ginger||1 Teaspoon, chopped or grated|
|Garlic||3 Clove (15 gm), chopped|
|Coriander powder||1⁄2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Red chili powder/Green chilies||To Taste|
|Garam masala||1 1⁄2 Milliliter|
|Lemon juice||2 Teaspoon|
|Cilantro||1 Tablespoon, finely chopped|
Serving size: Complete recipe
Calories 730 Calories from Fat 223
% Daily Value*
Total Fat 25 g38.9%
Saturated Fat 3.5 g17.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2037.5 mg84.9%
Total Carbohydrates 100 g33.3%
Dietary Fiber 19.8 g79.2%
Sugars 16.9 g
Protein 31 g61.5%
Vitamin A 37.8% Vitamin C 63.7%
Calcium 34% Iron 23.1%
*Based on a 2000 Calorie diet
It would be best if you let them soak for about an hour.
If you soaked them overnight, that would be perfectly fine too.
Heat the oil or ghee in the pan or cooker.
This is another dal whose flavour is enhanced by the addition of ghee.
Use it if you like the taste.
As soon as the oil heats up, drop in the onion.
Fry golden brown.
Add the next 6 ingredients.
Stir and fry for 1 minute.
Scoop out the dals from the water in which they were soaked with a large spoon or your hand.
Drop into the cooker.
Fry till the dals start sticking to the bottom.
Add the water in which the dals were soaked.
Close the cooker and let it come to maximum pessure.
As soon as it whistles, turn down the heat, and keep on the fire 14 minutes.
Let the pressure reduce on its own.
Open the cooker and check that the dals are all tenderised and the whole is well blended.
Stir together and boil away any excess liquid.
Just before serving, stir in the garam masala, lime juice and fresh coriander.