Punj Rattan Moongi Urad Masoor Tuar Chana Dal Recipe

Punj Rattan means five gems referring to five split skinless dried beans: Mung, Black Matpe, Lentil and Pigeon peas

This is a Punjabi dish

Ingredients

Basic Dal

1. Moong Dal (Split skinless Mung): ¼ Cup

2. Urad Dal (Split skinless Black Matpe): ¼ Cup

3. Masoor Dal (Split Lentils): ¼ Cup

4. Tuar Dal (Split Pigeon peas): ¼ Cup

5. Chana Dal (Split Desi chickpeas) : ¼ Cup

6. Water: 7 Cups

7. Oil: 1 teaspoon

8. Turmeric powder: 1 teaspoon

Masala

1. Ghee: 2 Tablespoon

2. Cumin seeds: ½ teaspoon

3. Cloves: 4

4. Whole Cardamom: 2

5. Cinnamon stick broken up: 1"

6. Finely chopped onion:  1 Cup

7. Salt: ½ teaspoon

8. Cayenne pepper: ¼ Teaspoon

9. Minced Garlic: 1 Tablespoon

10. Finely chopped ginger: 1 Tablespoon

11. Chopped Serrano: 2

12. Chopped tomatoes: 1½ cup

13. Amchoor: ½ teaspoon

Method

Basic Dal

Wash, rinse all the beans.

Put all ingredients in a heavy bottom pan. Bring it to a boil. Turn down heat.  Cook on medium heat till we have all beans are half cooked. It will take about 15 minutes after it comes to a boil.

Masala

1. Heat Ghee in pan

2. Add Cumin, fry till brown

3. Add cloves, cardamom, and cinnamon. Fry about one minute

4. Add Onions, salt and cayenne pepper. Fry till onions are brown

5. Add Garlic, Ginger and Serrano, fry about 2 minutes

6. Add chopped tomatoes. Bring to a boil. Cook on medium till tomatoes are tender about 6 minutes

7. Transfer to cooked Dal. Bring it to a boil.

8, Continue cooking Dal. Reduce it by 25% till it is thick, about 15 minutes.

9. Stir in Amchoor