Name: Punj Rattani Dal (A delicious mix of five Lentils topped with white butter) recipe by Amrita Iyer at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 tsp tur dal; 4 tsp moong dal (split); 4 tsp urad dal (split); 4 tsp masoor dal; 4 tsp chana dal; 6 tbsp ghee; 1/2 cup onions – sliced; 1 tsp black cumin seeds (shahi jeera); 2 tsp coriander powder (dhania); 1/2 tsp turmeric powder (haldi); 2 tsp salt (adjust as required); 1 tsp cumin powder; 1 tsp fennel powder (saunf); 1/2 cup fresh coriander leaves (chopped); The tempering :; 4 tbsp white butter; 2 medium tomatoes – chopped; 2 tbsp yogurt – beaten; 1/2 tsp garam masala; 2 tsp kashmiri chilli powder; 1/2 tsp asafoetida (hing)

ABOUT Punj Rattani Dal (A delicious mix of five Lentils topped with white butter) RECIPE

Everyone knows that the myriad lentil/ dal recipes in India originated from Punjab – the land of the five rivers! They concocted various recipes and wowed inquisitive and curious foodies with their ghee laced rotis, great tasting dals, delicious spiced vegetables, succulent paneer gravies and ghee packed desserts!

Ingredients Serving: 4

4 tsp tur dal
4 tsp moong dal (split)
4 tsp urad dal (split)
4 tsp masoor dal
4 tsp chana dal
6 tbsp ghee
1/2 cup onions – sliced
1 tsp black cumin seeds (shahi jeera)
2 tsp coriander powder (dhania)
1/2 tsp turmeric powder (haldi)
2 tsp salt (adjust as required)
1 tsp cumin powder
1 tsp fennel powder (saunf)
1/2 cup fresh coriander leaves (chopped)
The tempering :
4 tbsp white butter
2 medium tomatoes – chopped
2 tbsp yogurt – beaten
1/2 tsp garam masala
2 tsp kashmiri chilli powder
1/2 tsp asafoetida (hing)

Instructions

Add all the dals in a pressure cooker and add 2 cups water, 1 tsp salt and turmeric powder. Pressure cook for 4 – 5 whistles or till the lentils are almost mashed. Keep aside.
Heat ghee in a pan and add black cumin and sauté till they crackle. Add Onions and sauté till light brown. Add cumin and fennel powders and mix well. Add the cooked lentils and mix till well amalgamated.
For tempering : Heat butter, add asafoetida and red chilli powder. Sauté for 2 minutes and add tomatoes. Cook for 4 – 5 minutes till tomatoes are tender and add garam masala.
Take off heat and stir in yogurt. Pour on top of the prepared dal. Cover and keep for 15 – 20 minutes till the flavors settle down and combine with the dal.
Garnish with the chopped coriander leaves and serve hot with roti, phulka or plain rice!

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