Lentils & Beans, Recipe

Panchratna Dal

Posted on by punam

DALS… 吃不飽！來自印度各地的必嘗食譜

印度是少數幾個幾乎在每個方面都擁有多樣性的國家之一，食物是最明顯的一個。毫無疑問，對美食的熱愛和頌揚多年來一直將人們聚集在一起，當我們想到美食時，腦海中就會浮現出我們最喜愛的食物之一——典型的木豆。

從 Dal Makhani 到 Panchratna Dal，大多數印度家庭都將這種美味且用途廣泛的主食納入我們的日常飲食，這是對這種主食的不懈熱愛。該國的每個地區都有自己喜歡的準備方式。

Panchratna Dal（五扁豆混合）

Panchratna dal 在拉賈斯坦邦的 Mewar gharana 很受歡迎，Jodhabai 在與 Akbar 結婚後將其介紹給了莫臥兒王朝的廚師。木豆是用五種不同的小扁豆製成的，在澄清的黃油中調和香料，這就是為什麼木豆有一種很好的煙熏味。

成分：

  • 1 杯混合扁豆 [等量的黃豌豆 (Chana)、綠豌豆 (Moong)、紅扁豆 (Masoor)、黃豌豆 (Toor)、扁豆 (Urad)
  • 2荳蔻
  • 2 丁香
  • 1 條青辣椒，切條
  • 2-3條干紅辣椒
  • ½ 茶匙 生薑，壓碎
  • 1-2 個小洋蔥，切碎
  • 1 個大番茄，切碎
  • ½ 茶匙 孜然籽
  • ½ 茶匙 薑黃
  • ¼ 茶匙 咖哩醬
  • 1 撮 阿魏
  • 2-3 湯匙 酥油（澄清黃油）/油
  • 鹽的味道

說明：

  • 將木豆洗淨並浸泡一個小時。瀝乾水，將木豆和 4 杯水一起放入中等大小的平底鍋中。煮至完全煮熟。輕輕搗碎木豆。
  • 在另一個鍋中加熱油或酥油並加入孜然籽。然後加入丁香、小荳蔻、碎紅辣椒。
  • 加入碎姜、洋蔥和青辣椒。將它們煎至生薑的原始香氣消失。加入切碎的西紅柿、阿魏、薑黃粉和咖哩粉。用小火炒至西紅柿變軟變糊狀。
  • 將這種油炸回火混合物添加到木豆中。
  • 拌勻。將木豆燉 10 分鐘，使香料的味道與小扁豆充分融合。加鹽拌勻。
  • 用香菜葉裝飾，與烤肉/米飯一起食用。
Lentils & Beans, Recipe

Panchratna Dal

Posted on by punam

DALS… Can’t have enough of them! Must-Try recipes from Across India

India is one of the few countries that is blessed with variety in almost every aspect, food being the most obvious one. The unquestionable love and celebration of good food has been bringing people together for many years, and when we think of good food, one of our most loved preparations comes to mind – the quintessential Dal.

From Dal Makhani to Panchratna Dal, it is the undying love for this flavoursome and versatile staple that most Indian households include in our daily diet. And each region in the country has its own favourite way of preparing them.

Panchratna Dal (Five Lentil Mix)

The Panchratna dal was popular in the Mewar gharana of Rajasthan and Jodhabai is credited with introducing it to Mughal chefs after she married Akbar. The Dal is made using five different lentils with a tempering of spices in clarified butter, this is what gives this dal a nice smokey flavour.

Ingredients:

  • 1 cup Mixed Lentils [Equal amounts of Yellow Split Peas (Chana), Green Split Moong (Moong), Split Red Lentils (Masoor), Yellow Pigeon Peas (Toor), Split gram lentil (Urad)
  • 2 cardamom
  • 2 cloves
  • 1 green chilli, slit
  • 2-3 dried red chillies
  • ½ tsp ginger, crushed
  • 1-2 small onion, chopped
  • 1 large tomato, chopped
  • ½ tsp cumin seeds
  • ½ tsp turmeric
  • ¼ tsp garam masala
  • 1 pinch asafoetida
  • 2-3 tbsp ghee (clarified butter)/Oil
  • Salt to taste

Instructions:

  • Wash the Dal well and soak for an hour. Drain the water and add the dal to a medium-sized pan along with 4 cups of water. Boil well until fully cooked. Mash the dal lightly.
  • In another pan heat oil or ghee and add cumin seeds. Then add the cloves, cardamoms, broken red chilies.
  • Add the crushed ginger, onion and green chilly. Fry them till the raw aroma of ginger goes away. Add the chopped tomatoes, asafoetida, turmeric powder and garam masala powder. Saute on a low heat till the tomatoes become soft and mushy.
  • Add this fried tempering mixture to the dal.
  • Mix well. Simmer the dal for 10 minutes so that the flavors of the spices infuse well with the lentils. Add salt and mix well.
  • Garnish with coriander leaves and serve with roti/rice.
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