Pancharatna Dal

Pancharatna Dal – Pancha means 5 – Ratna means Gem – so I have picked 5 lentils to prepare this very simple dish as lentils are by far one of  the most important source of protein in addition to being a great source of iron as well.
Moreover,  eating lentils regularly,  lowers the risk of chronic diseases.

Lentils are available in different colours – yellow, red, brown and green – The combination of the 5 different lentils enhanced with some spices makes this dish  a fat free flavoursome scrumptious accompaniment which can be eaten with rotis, puris or rice!!

1.Yellow Moong Dal and very small in size. It is easy to cook as the dal softens fairly quickly so easily digestible.  Rich in Vitamin B, calcium and potassium. 

2. Whole Green moong dal, this dal has a rich source of protein and is high in fibre.
There is an indication that this dal might even lower blood glucose, triglycerides and cholesterol.  This Dal can be left to sprout and the Moong Sprouts are used in salads.

3. Channa dal is called yellow split peas or bengal gram dal which is yellow in colour.
This dal is particularly good for people with diabetes as it has a very low GI
High in fibre, rich in calcium, protein, low in fat and a great source of Zinc

4. Red lentils is small in size, orange in colour, fast to cook and generally can be cooked in a pan on a stove.   This lentil can be used as a substitute for Toor dal.
It contains folic acid and an excellent source of carbohydrates, fibre and protein for vegetarians.

5. Toor Dal is a light yellow flat solid lentil, which is generally pressure cooked as it takes a longer time to cook.  It is a popular ingredient to cook traditional south indian gravies.
Rich in fibre, packed with vitamins and contains folic acid, which is very important for women during pregnancy

Ingredients to make 10 serves

1 Ladle of each of the dals
2 Tomatoes roughly chopped
2 Cups Water

For Seasoning 

4 Tbs Oil
1 Large Onion ( Finely Chopped)
3 Green Chillies
1 Tsp Mustard seeds
1 Tsp Urad Dal
1 Tsp Cumin Seeds
2 Sprigs Fresh Curry Leaves
2 Tsp Coriander Powder
2 Tsp Red Chilli Powder OR
3 Tsp of Sambhar Powder
Pinch of Asafoetida
For Garnishing

1 Inch piece Fresh Ginger (finely chopped)
1 small bunch Chopped Fresh Coriander Leaves

Dal prepared with 5 lentils

Pancharatna Dal

Wash and pressure cook all the lentils with the tomatoes until cooked and set aside
Heat the oil in a pan and add the mustard seeds, urad dal, cumin seeds and curry leaves
Slide in the chopped onions, green chillies and fry for about 3 minutes.

Add the cooked dal into the above mix.  You may add half to a cup of water to the dal to make it into a semi liquid consistency and adjust salt and chilli spice accordingly!
Stir in the coriander and chilli powder or sambhar powder
Cook on medium heat for a couple of minutes
Garnish the dish with the finely chopped ginger and coriander leaves
The Dal is now ready to be served hot with Bread (rotis) or Rice

Note:  Garlic and Masala Powders can be used in the preparation of this dish
I chose not to make it too spicey so that the natural flavours of the lentils will be enhanced!!