Dal Pancham Sookhi(Dry 5 Dals)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 162.7
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 122.3 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 4.5 g
- Protein: 4.7 g
View full nutritional breakdown of Dal Pancham Sookhi(Dry 5 Dals) calories by ingredient
Introduction
This Dal is used as an extra Vegetable and is a very tasty and nutritious addition to any Meal.This too is a North Indian dish(Punjabi) and used to be made mostly during Summer as the variety of Vegetables is less. This Dal is used as an extra Vegetable and is a very tasty and nutritious addition to any Meal.This too is a North Indian dish(Punjabi) and used to be made mostly during Summer as the variety of Vegetables is less.Number of Servings: 6
Ingredients
-
30gms.Chana Dal(Split Chick Peas)
30gms.Yellow Moong Dal(Husked and Split Green Mung Beans)
30gms.Masoor Dal(Maash/Husked and Split Lentils)
30gms.Urad Dal(Husked and Split Black Beans)
30gms.Toor Dal(Arhar/Toovar/Split Pigeon Peas)
100gms.Shallots(Red Onions)
50gms.ripe Tomatoes
1"piece Ginger Root
5-10 hot Green Chillies
2tsps.Garam Masala Powder(any Brand)
0.5-0.75 cup Water
SEASONING
1.5tsps.Cumin Seeds
3tbsps.Sesame Oil
1.5tsp.Turmeric Powder
1.5tsp.Asafoetida(Hing)Powder
8-10 Sweet Curry Leaves
GARNISHING
1 small bunchFresh Coriander(Cilantro)Leaves
Directions
PREPARATION
Pick,clean and wash all the Dals together. Soak in warm Water for 30 minutes.
Finely chop the Shallots,Ginger Root,Tomatoes and the Coriander Leaves.Slit the Green Chillies lengthwise.Keep all the Masalas ready.
METHOD
Drain the soked Dals and reserve just 0.75 cup of the Water it was soaked in.Use the rest to water your house Plants--this Water is rich in Nutrients.
Heat Sesame Oil in a Pressure Pan and lower flame.Add the Cumin Seeds and the finely chopped Ginger Root.Saute till the aroma of Ginger rises and it turns golden.Add the Asafoetida Powder and Sweet Curry Leaves.Saute for 30 seconds more and add the finely chopped Shallots.Saute till the Shallots are crisp and brown.Add the Turmeric powder and saute for 30 seconds more.Now add the chopped Tomatoes and saute till Tomatoes are soft and pulpy.
Add the drained Dals and the slit Green Chillies.Saute for 2 minutes.Add Salt to taste and 0.75 cup of Water.Close the lid of thePressure Pan and pressure cook for 2 whistles.The Dals should be cooked but firm.Add the Garam Masala Powder and mix well together gently.The Dals should remain whole and not break.
Cook on high heat till the Water dries up.Garnish with finely chopped Coriander Leaves and serve hot with Parathas.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Pick,clean and wash all the Dals together. Soak in warm Water for 30 minutes.
Finely chop the Shallots,Ginger Root,Tomatoes and the Coriander Leaves.Slit the Green Chillies lengthwise.Keep all the Masalas ready.
METHOD
Drain the soked Dals and reserve just 0.75 cup of the Water it was soaked in.Use the rest to water your house Plants--this Water is rich in Nutrients.
Heat Sesame Oil in a Pressure Pan and lower flame.Add the Cumin Seeds and the finely chopped Ginger Root.Saute till the aroma of Ginger rises and it turns golden.Add the Asafoetida Powder and Sweet Curry Leaves.Saute for 30 seconds more and add the finely chopped Shallots.Saute till the Shallots are crisp and brown.Add the Turmeric powder and saute for 30 seconds more.Now add the chopped Tomatoes and saute till Tomatoes are soft and pulpy.
Add the drained Dals and the slit Green Chillies.Saute for 2 minutes.Add Salt to taste and 0.75 cup of Water.Close the lid of thePressure Pan and pressure cook for 2 whistles.The Dals should be cooked but firm.Add the Garam Masala Powder and mix well together gently.The Dals should remain whole and not break.
Cook on high heat till the Water dries up.Garnish with finely chopped Coriander Leaves and serve hot with Parathas.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.