Chhattisgarh – Pancharatna Dal

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Chhattisgarh is a recently formed Indian state. It was not there when I was studying in school. It was part of Madhya Pradesh before. IIT in the capital city of Raipur is a main attraction.

It’s a beautiful green state, mother nature has truly blessed this place. There is a lot of tribal population here and this was one other state which didn’t have many on-line resources when it comes to food.

There was a site dedicated to Chhattisgarh recipes, I am scared of deep frying, yet I tried the deep fried sweet Dehrori from there. If my frying skills are pathetic, then my skill of making sugar syrup (I went overboard and over cooked the syrup) are not even worth mentioning. So I decided not to go ahead with it here. Yet for the record let me mention that the above is the picture of my Dehrori trial.

chhattisgarh

While looking for more recipes, I came across this Five Jewelled Dal recipe, which they say is a Raipur(capital of Chhattisgarh) speciality. Though I don’t think it’s their speciality food, I am guessing it’s a part of regular cooking there.

Anyway my dehroris didn’t come out good and the dal sounded interesting. So I went ahead and decided to feature the dal here for Chhatisgarh.

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Recipe Source: 10 Best lentil Recipes from the Guardian

Feeds : 4-5

Ingredients:

  • 1/4 cup urad dal (black lentils)
  • 1/4 cup chana dal (split chick pea)
  • 1/4 cup masoor dal (red lentils)
  • 1/4 cup toor dal (pigeon peas)
  • 1/4 cup moong dal
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder, or per taste
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 onions chopped fine
  • juice from a lemon, optional
  • cream, yogurt : 2 tbsp for presentation, optional

For tempering:

  • 2 tsp ghee
  • 1 tsp jeera (cumin)
  • 1 tbsp ginger, grated
  • 2-3 garlic cloves, crushed

Method:

  1. Wash and pressure cook all the dals together until done and mushy along with the turmeric powder, coriander powder, chili powder and the chopped onions. Keep aside.
  2. Heat ghee and add jeera. Once it crackles, add the ginger and crushed garlic. Add the cooked dal , garam masala and bring it to a boil. You can add water if it turns out to be too thick.
  3. Add lemon juice to taste and a dollop of yogurt and serve with rice.


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25 thoughts on “Chhattisgarh – Pancharatna Dal

  1. Srivalli says:

    Amazing pictures Rajani..the composition has come out so well really!..coming to deep frying, I guess we should commission you to do the sunday pooris, things will get alright!..LOL….for all you are saying the Dehrori look good..and not to mention the way the dal is plated..awesome!

  2. PJ says:

    Awesome plating and stunning pics Rajani! The adl looks so good. And I guess each one of us have something we are not comfortable cooking !

  3. Varada says:

    The dal looks very similar to the one we make in Maharashtra. I am sure all those flavors must have tasted awesome together. Nice pictures. And the fried sweet looks good too. I am glad you posted a picture.

  4. usha says:

    i am also terrible at making sugar syrup and have to make it tomorrow for one of the recipes. Pacharatna dal looks delicious and you styled the plate of dal and bowl dal very well.

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