Panchratna Dal – The Ultimate Protein Punch Recipe by Sangita Vyas
Cooking Instructions 20 minutes +1 hour Soaking Time 1 Mix all Dal in a bowl. Wash for 2-3 times then soak for 30 to 40 minutes in warm water, after that discard the water. In the meantime,make the ingredients ready. 2 Add the dal in the pressure cooker with fresh water. Add whole spices, Powder spices along with half tomato and cook till 3 to 4 whistles. 3 In a pan add oil, Cumin seeds, mustard seeds, asafoetida and whole chili for tempering. After that add chopped onion along with curry leaves, chopped tomatoes and crushed chilli ginger garlic and salt. Saute well till oil release. Then add fresh cream and fresh coriander,mix everything well on a slow flame. 4 Now add boiled Dal along with required water and kasuri methi. Let it boil well with required consistency. Lastly add lemon juice and kitchen king masala,cook for a minute then switch off the gas. 5 Panchratna Dal is ready. Transfer to a serving bowl and prepare for a second tadka... Add ghee in a pan,when hot, add Kashmiri chilli powder and mix. Pour the tadka on a Dal. Sprinkle some coriander leaves and serve with either roti/ fulka or rice.. power pack protein Dal is ready to serve. Enjoy. 1 Mix all Dal in a bowl. Wash for 2-3 times then soak for 30 to 40 minutes in warm water, after that discard the water. In the meantime,make the ingredients ready. 1 Mix all Dal in a bowl. Wash for 2-3 times then soak for 30 to 40 minutes in warm water, after that discard the water. In the meantime,make the ingredients ready. 2 Add the dal in the pressure cooker with fresh water. Add whole spices, Powder spices along with half tomato and cook till 3 to 4 whistles. 2 Add the dal in the pressure cooker with fresh water. Add whole spices, Powder spices along with half tomato and cook till 3 to 4 whistles. 3 In a pan add oil, Cumin seeds, mustard seeds, asafoetida and whole chili for tempering. After that add chopped onion along with curry leaves, chopped tomatoes and crushed chilli ginger garlic and salt. Saute well till oil release. Then add fresh cream and fresh coriander,mix everything well on a slow flame. 3 In a pan add oil, Cumin seeds, mustard seeds, asafoetida and whole chili for tempering. After that add chopped onion along with curry leaves, chopped tomatoes and crushed chilli ginger garlic and salt. Saute well till oil release. Then add fresh cream and fresh coriander,mix everything well on a slow flame. 4 Now add boiled Dal along with required water and kasuri methi. Let it boil well with required consistency. Lastly add lemon juice and kitchen king masala,cook for a minute then switch off the gas. 4 Now add boiled Dal along with required water and kasuri methi. Let it boil well with required consistency. Lastly add lemon juice and kitchen king masala,cook for a minute then switch off the gas. 5 Panchratna Dal is ready. Transfer to a serving bowl and prepare for a second tadka... Add ghee in a pan,when hot, add Kashmiri chilli powder and mix. Pour the tadka on a Dal. Sprinkle some coriander leaves and serve with either roti/ fulka or rice.. power pack protein Dal is ready to serve. Enjoy. 5 Panchratna Dal is ready. Transfer to a serving bowl and prepare for a second tadka... Add ghee in a pan,when hot, add Kashmiri chilli powder and mix. Pour the tadka on a Dal. Sprinkle some coriander leaves and serve with either roti/ fulka or rice.. power pack protein Dal is ready to serve. Enjoy. Tips .Before Cooking : Soak Smart: Soak all five lentils for 30–45 minutes to reduce cooking time and improve texture. Uniform Cooking: Use a pressure cooker or instant pot for even cooking since different dals soften at different speeds. After Cooking : Flavor Finish: Always do a fresh tadka (tempering) of ghee and chili, (and cumin)—it elevates aroma and taste instantly. 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