Dal Panchratan-Too Nutritious

Dal Panchatran... Pachatran because it consist of 5 different kinds of pulses in it. Rajma,Chick Peas, Bengal Gram,Moong Dal and Lobiya (Black eye Peas). Just while surfing about lentils/dals I found three variety of it - lentils, beans and peas. Legumes and Pulses are a natural source of protein, high in fibre and low in fat. They have a wide range of flavours and textures and form a large part of the Indian daily diet.

They are eaten either whole (with the skin still intact) or split in half (with or without their skins). The term "dal" refers to a bean or lentil which has had the outer husk removed and the remaining lentil is then split. This ensures a quicker cooking time and a softer, creamier texture when cooked.

Ingredients

Rajma - A hand full

Chole - A hand full

Kala chana - A hand full

Moong Dal - A hand full

Lobiya - A hand Full

Onion - 1 large

Garlic - 5-6 cloves

Ginger - 1 inch piece

Green Chilli -4

Cinnamon - 1/2 inch stick

Green Cardamom - 2

Tomato - 2 Medium

Dry Mango Powder - 1/4 tsp

Channa Masala -1 tsp

Turmeric Powder -1/2 tsp

Red Chilli Powder -1 tsp
Bay Leaf - 1

Oil -3 tbsp 
Water - 2 cups

Salt

Procedure

1.  Soak all the pulses for 7-8 hours. 
2. In a mixer put chopped onion, green chilli, garlic, ginger, green cardamom, cinnamon and bring it to a paste. Keep aside
3. Puree the tomatoes & keep aside
4. In a pressure cooker heat 3 tbsp oil. Put a bay leaf and put the paste into it and cook it over a lower flame till the raw smell disappears.
5. Now add tomato puree and cook for 3-5 minutes stirring properly.
6. Add turmeric powder, red chilli powder, amchur powder, channa masala and adjust the salt.
7. Now put the soaked pulse along with water and pressure cook it, for about 8-10 whistles.
8. Serve hot garnished with chopped coriander leaf. 
   
   
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