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Last Updated Friday December 09 2016 07:02 PM IST

Panchkuthi Dal

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Panchkuthi Dal

Lentil Spread

Six delicious and proteinpacked lentil dishes just for you.

Nutritious and full of proteins, but with minimal fat – these are the characteristics that make lentils equivalent to meat. There are so many different varieties of lentils available in the market.

One of the main advantages of lentils is that so many different dishes can be made with them and all are equally tasty. They could be prepared in traditional Kerala style as an accompaniment for rice or with coconut. They are a fantastic combination with vegetables like spinach, bottle gourd and cucumber.

In North India, the dal is just like moru curry or buttermilk is for us. They need dal with both rice and chapatis and have such a variety of dishes that can be made from it.

Here are a few great lentil recipes from Bhavana Aggarwal from Bangalore and Vishagh from Kochi.

Panchkuthi Dal

Varieties of dal all put together with a dash of cinnamon, lots of tomatoes and ghee.

Ingredients

100gm moong dal
100g urad dal
100gm red gram
50gm split Bengal gram
50gm masoor dal
Salt to taste
50gm ghee
1 pinch asafoetida
1 tsp cumin seeds
1 tsp turmeric powder
1 piece cinnamon
3 black pepper corns
2 cloves
3 green chillies, split
A few curry leaves
2 onions, grated
5 cloves of garlic
1€ piece of ginger
2 cups water
2 tomatoes, chopped fine
1 tbsp coriander leaves

Preparation

Combine the moong dal, urad dal, red gram, Bengal gram and masoor dal, wash well and pressure cook with enough water and salt.
Heat ghee in a pan and add the asafoetida, cumin seeds, turmeric powder, cinnamon, black pepper corns, cloves, green chillies, curry leaves and onions and sauté till they change colour. Now add the ginger and garlic and sauté for four minutes.
Now add the tomatoes and water and cook for three minutes.
To this add the cooked dal, mix well and cook for 57 minutes.
Garnish with chopped coriander leaves and serve hot.

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