Punjabi Five Jewel Creamed Lentils – Panch Ratan Dal
There are five different types of lentil in the recipe and the five spices/seasonings are onion, garlic, coriander, ginger and chillies. Ms Sahni doesn’t include fresh chillies in the recipe as it also includes cayenne but at least tells us we can add some if we like a hot taste. We do and I did.
Yellow split peas – or yellow lentils and Indian yellow split peas
Split white gram beans – urad dal
Split yellow mung beans – moong dal
Red lentils – masar dal
Spice perfumed butter
I’ve not given quantities but basically, add however many of the pulses in whatever proportion you like for a decent meal. Say anywhere between six and ten ounces in total?
I didn’t soak this lot overnight, but I did stick them in the pressure cooker. Next time I would probably soak them for an hour or two and cook normally to retain better texture.
Wash the pulses and cook them with the turmeric. When nearly finished add salt. (This is why I don’t understand the marrowfat peas thing with sodium bicarb tablets – in this and other Indian recipes the salt goes in near the end of the cooking).
Cook onions, garlic, ginger, chillies and toms in frying pan and then add to dal.
For the spice perfumed butter – cook cumin seeds in oil and then add cayenne and paprika. Add to dal and stir slightly. Sprinkle with fresh coriander and serve.