Panchratni Dal
by Tarla Dalal
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Whole moong, urad and masoor are pressure cooked with the channa and toovar dals, resulting in a nutritious meal that is filling as well. A saucy tadka of spices, onions and tomatoes blended with the dals makes it super tasty!
Main Procedure- Clean, wash and soak the dals in warm water for at least an hour. Drain and keep aside.
- Add 4 cups water and cook in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.
- Heat the oil in a pan, add the cardamoms, cinnamon and cumin seeds and allow the cumin seeds to crackle.
- Add the onions and cook till they are golden brown.
- Add the tomatoes, coriander powder, red chilli powder, turmeric powder, cumin powder and fennel powder and cook for 4 to 5 minutes.
- Add the curds and cook for 2 to 3 minutes.
- Add the cooked dals and salt and allow the dal to come to a boil.
- Garnish with coriander and serve hot with rice or rotis.
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Accompaniments
Nutrient values per
Energy | 181 cal |
Protein | 9.9 g |
Carbohydrates | 25.1 g |
Fiber | 5.7 g |
Fat | 4.2 g |
Cholesterol | 0 mg |
Vitamin A | 128.2 mcg |
Vitamin B1 | 0.2 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 1 mg |
Vitamin C | 3.8 mg |
Folic Acid | 49.7 mcg |
Calcium | 81.9 mg |
Iron | 2.1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 16.1 mg |
Potassium | 315.7 mg |
Zinc | 0.9 mg |
RECIPE SOURCE : Dals
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6 FAVOURABLE REVIEWS
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