Punj Ratna Dal
This dish is a blend of large mix of lentils, sautéed and cooked in slowly in low flame. Punj means five, Ratna means gem or jewel, and Dal means lentils. Punj Ratna Dal can therefore be transliterated as a mix of five lentils of gem or high quality. The five lentils are usually chosen from kidney beans, Moong, Masoor, Arahar, Urad, Tur, or Channa variety. This dish is a source of protein from five different plant sources in one go for people who are always vegetarian.
Preparation
1. Pick and wash the lentils in running water and soak for an hour, drain and keep aside.
2.Chop the onions and clean, wash and chop the coriander.
3.Wash and finely chop the tomatoes and whisk the yogurt in a bowl.
4.Heat the ghee in a handi, add cumin seeds and saute over medium heat until they begin to crackle.
5.Add onions, saute until brown, add lentils and stir for 4-5 minutes.
6.Then add water, bring to a boil, now add coriander powder, red chilies, turmeric powder and salt and cover and simmer until lentils are cooked.
7.Mash the lentils lightly against the sides with a spoon.
8.Sprinkle cumin and fennel powder, stir for 2-3 minutes.
9.To prepare the tempering, melt butter in a wide pan, add tomatoes, yogurt and garam masala (hot spice mix), and sauté on medium heat until the fat leaves the sides.
10.Put in the lentils and stir for 3-4 minutes.
11. A thick gravy dish called Punj Ratna Dal should be ready
