Meena's Taste Mantra

Panchvati Dal - 5 Lentil Soup

Dals | Lentils form a great source of protein and hence we try to incorporate this in our diet in every meal. Amma loves Dal and this is her favourite as it consists of five dals - Toor, Moong, Channa, Masoor and Urad - in equal proportion.

Appa likes to adjust this with sufficient warm water and have it as a light soup too! This Panchvati Dal is a traditional Rajasthani Dal and this tastes simply delicious. Filling, yet light, aromatic and a wonderful taste. Simple flavours that combine to get the best to your palate!

INGREDIENTS

1/4 cup Channa Dal
1/4 cup Toor Dal
1/4 cup Urad Dal
1/4 cup Moong Dal
1/4 cup Masoor Dal
1 Tomato, finely chopped
1/2 tsp Jeera | Cumin Seeds
1/2 tsp Red Chilli Powder
1/2 tsp Haldi | Turmeric Powder
A pinch Hing | Asafoetida Powder
1/4 tsp Kasoori Methi
1/2 tsp Adrak | Ginger
2 Green Chilli, slit lengthwise
1 sprig Kadhi Patta | Curry Leaves
3 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 tblsp Lemon Juice
1/4 tsp Garam Masala
1/2 tblsp Oil
1/2 tblsp Homemade Ghee | Clarified Butter
1 tsp Salt | To taste

METHOD

Wash and soak the five dals for atleast 20 minutes. Boil in sufficient water to enable to cook dal. The dal should be cooked but not too soft.
In a pan, heat oil and ghee. Add jeera, curry leaves, adrak, green chilli and saute for a minute.
Add chopped tomatoes and salt. Cover cook till tomatoes become soft.
Add haldi, red chilli powder, crushed kasoori methi and mix well.
Add a cup of water and boiled dal.
Cover cook for 5 minutes on low flame. The Dal should just simmer. After 5 minutes, switch off the gas.
Add lemon juice, fresh dhania and a pinch of garam masala. Mix well.
Serve hot with any Rice | Roti

We enjoyed Panchvati Dal along with Rajgira Paratha.

We have used:

1. Borges Olive Oil Light

2. Tata Salt Lite

3. Everest Kasoori Methi

4. Everest Tikhalal Red Chilli Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.