As the scorching summer sun blazes down, finding the right dish to complement your meal becomes paramount. You want something that not only satisfies your palate but also keeps your body comfortable in the heat. Enter Panchratna Dal, a delightful blend of various lentils that offers both nourishment and a refreshing taste, making it an ideal choice for those sweltering afternoons.
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Ingredients You Will Need:
To prepare this wholesome dish, gather the following ingredients:
- 2 tablespoons of Mung Dal (green gram)
- 2 tablespoons of Masoor Dal (red lentil)
- 2 tablespoons of Toor Dal (pigeon pea)
- 2 tablespoons of Chana Dal (Bengal gram)
- 2 tablespoons of Peas Dal or Kalaadi Dal (black gram)
- 4 tablespoons of Ghee (clarified butter)
- 1 teaspoon of Turmeric powder
- 1 teaspoon of Coriander powder
- 1 tablespoon of Ginger paste
- Salt to taste
- Sugar to taste
- 2 Bay leaves
- 2 Dry red chilies
- 2 large Onions, chopped
- 2 Tomatoes, chopped
- 1 teaspoon of Garam Masala powder
- 1 tablespoon of Chopped coriander leaves
- 3 Green chilies, slit
Preparation Steps:
- Soaking the Lentils: Begin by combining all the lentils in a bowl and soaking them in water for about two hours. This step is crucial as it helps in softening the lentils and reduces cooking time.
- Rinsing and Draining: After soaking, rinse the lentils thoroughly under running water and drain them well.
- Tempering the Spices: In a pressure cooker, heat the ghee and add the bay leaves and dry red chilies. Once fragrant, introduce cumin seeds and five-spice mix (panch phoran) to the hot ghee.
- Sautéing the Onions: Once the spices release their aroma, add the chopped onions. Sauté until the onions turn translucent and soft.
- Adding Flavors: Next, stir in the turmeric powder, ginger paste, coriander powder, salt, sugar, and garam masala. Sauté the mixture for about a minute to allow the spices to blend well.
- Incorporating the Lentils: Add the pre-soaked lentils to the pot and sauté for an additional five minutes, allowing them to absorb the flavors.
- Cooking the Dal: Pour in three cups of water and secure the pressure cooker lid. Cook for about two whistles on medium heat. Once done, let the pressure release naturally.
- Finishing Touches: After the pressure is released, you can add the slit green chilies for an extra kick. If you prefer a creamier consistency, feel free to mix in a tablespoon of butter or ghee. If the dal is too thick, adjust the consistency by adding a little warm water and stirring.
- Serving: Garnish the dal with freshly chopped coriander leaves and serve it hot.
Why Panchratna Dal is Perfect for Summer
Panchratna Dal is not just a comforting meal; it also packs a nutritional punch. This combination of lentils provides a complete source of protein, essential vitamins, and minerals, which are crucial during the summer months when staying hydrated and nourished is vital. The spices used not only enhance the flavor but also aid digestion and help in cooling the body.
In conclusion, Panchratna Dal is the perfect companion for a bowl of steaming rice, bringing joy and satisfaction to your summer lunches. Its simplicity, health benefits, and delightful taste will make it a staple in your kitchen during the hot months. Enjoy this delicious dish that promises peace to your belly and a refreshing experience amidst the heat!
