Panchkuti Dal Recipe by Vari Shah 362 days ago

Panchkuti Dal
It is a combination of five dals, popularly eaten with Bati.
    Preparation Method
  1. Mix all the dals together. Wash thoroughly. Soak for 15 minutes. Drain the water. Keep aside.
  2. In a thick-bottomed pan, boil water. As the water starts to boil, add the dais. Stir occasionally. Cook till tender.
  3. Add the red chilli and turmeric powders, green chillies, kokum and salt. Let it simmer on a low flame.
  4. For tempering, heat ghee in a ladle on a low flame. Add the cinnamons, cloves and cumin seeds. As the seeds crackle, add asafoetida. Pour the tempering to the boiling dal. Stir well. Simmer for 5-10 minutes.
  5. Garnish with finely cut coriander leaves. Serve hot.
    Additional Note
  • Pressure-cook the dais in 3 cups of water up to 3 whistles. Follow the recipe from step Consistency of dal depends on individual liking.

 

1 Comment

 

  1. Newbie - 45 PointsHas been a member for 5-6Years
    June 26, 2015  9:48 pm by toral bhansali Reply

    Hi, can I prepare this dal using chana dal,tuvar dal, mung nu dhall, urad nu dhall and masoor dhall?

    Also how do I ensure that this dhall has got thick consistency?

    Thank you

Leave a reply

One click login with:

 

Your email address will not be published.

Serves : 6
Ready In : 40 Minutes
Level :
Tithi :
Tastes :
Cuisine :
~ INGREDIENTS ~
  1. 1/2 cup split black beans
  2. 2 tablespoons tuvar dal
  3. 3 tablespoons split bengal gram
  4. 2 tablespoons split green beans without skin
  5. 2 tablespoons split green beans with skin
  6. 1 teaspoon red chilli powder
  7. 1/4 teaspoon turmeric powder
  8. 2 green chillies (slit)
  9. 3-4 pieces kokum (washed —soaked)
  10. 4 cups water
  11. salt to taste
  12. For the Tempering:
  13. 3 tablespoons ghee (melted)
  14. 1 teaspoon cumin seeds (optional)
  15. 3-4 curry leaves
  16. 4 cloves
  17. 3 cinnamon sticks
  18. pinch of asafoetida

Share


    Print Friendly