Panchratna Dal

In India, dal (lentil) is a common term for each and every Indian. Some people like to consume tur dal with with steamed rice (which is also called bhat), while some make basen of chana dal and and make different kind of fritters from it. But have you ever tried Panchratna Dal? Well some people must be knowing especially people from Rajasthan while some may don't know.

Panchratna Dal which is also known as Panchmel Dal or as mughlai dal in royal Persian cuisine. The word 'Panch' which is often spell as 'pañcha' in sanskrit means 'five' and 'ratna' means 'jewel'.Panchratna is made up of the mixture of 5 dals. As dal is essential part of Indian cuisine. Panchratna Dal is usually made on special occasions like marriage, birthday, or when some special guest arrive and many more.

Authentically, a panchratna dal mixture contains equal quantities of toor dal, urad dal, moong dal, chana dal and moath dal. The dal mixture is first soaked in water to soften the lentils. This mixture is then pressure-cooked for 15 minutes till the dal is cooked. The cooked dal is then flavoured with butter, chilies, cumin, cloves, cardamom, ginger and garam masala.

Some substitute masoor dal for the moath dal, which is less commonly available in some regions than the other four dals. The one who haven't tried this Panchratna dal yet must try especially if you are an Indian.

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