Dal Panchratan | Lentils Curry

Dal Panchratan is a popular dish in most of the Indian restaurants. 'Panchratan' means five jewels, and here five jewels represents five different kinds of lentils. The idea is to prepare a curry using these five kinds of lentils. It is very essential that you need to have an equal proportion of these. The method of preparing remains the same as any other dal tadka recipes.



Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes


Ingredients:

• 1/4 cup toor dal (split pigeon peas)
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup moong dal (split green gram)
• 1/4 cup masoor dal (split brown lentils)
• 1/4 cup urad dal (black gram lentil)
• 1 cup finely chopped onion
• 1 cup finely chopped tomato
• 1 tsp whole cumin
• 2 tsp ginger & garlic paste
• 2 green chilies chopped
• 1/4 cup chopped mint leaves
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 tbsp lemon juice
• 1/4 tsp garam masala powder
• Salt
• 1/4 cup chopped coriander leaves
• chopped ginger for garnish
• 1 tbsp ghee (clarified butter)
• 4 tbsp cooking oil

Method:

1. Wash and boil the lentils with salt and few drops of cooking oil in a pressure cooker by adding enough of water (3 to 4 cups approx).
2. Heat oil in a sauce pan and add whole cumin, fry till it sizzles and turns slightly dark in color.
3. Add chopped onion and saute till soft, followed by 2 tsp ginger garlic paste, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder. Fry for sometime on low heat till the raw smell disappears. Add few drops of water if spices stick to the saucepan.
4. Now add chopped tomatoes, green chilies and mint leaves. Fry till tomatoes are cooked and oil starts to separate from the masala.
5. Add the boiled lentils along with its water and stir well so that the spices are well combined with lentils.
6. Finally add lemon juice, garam masala powder, chopped coriander and salt if needed.
7. Stir well, cover and cook on low flame for 20 minutes. Keep stirring in between to avoid the lentils from sticking to the pan.
8. Serve hot by pouring some ghee (clarified butter) and chopped ginger.  

Step by step pictures

You might also like my other dal recipes on the blog:

Chana Dal Masala 

Dal Makhani

Dhaba Style Dal Fry

Dal Palak

Masoor Masala

Moong Curry

Chicken 65 Masala

I am so much in love with Chicken 65 that I like to have it in many different forms. If you are familiar with my other recipes on blog, you will find recipes like Chicken 65 which is dry preparation. And then I also have made a biryani using the same concept Chicken 65 Biryani. The one which I am going share with you in this post is a slight gravy version of Chicken 65. 

This one is an ideal party dish, and your guest will just enjoy every bit of it. It can also be a part of your daily food with a regular home style dal and steamed rice. I had clicked this picture when I had a lunch party at home and trust me this was the dish which was more in demand. 


Ingredients: 

Ingredients For Chicken 65:

• 1  kilogram chicken (washed & cut into medium pieces)
• 5 tbsp Yogurt
• 1 tbsp chicken tikka masala powder (or 1 tbsp red chili powder)
• Pinch orange red food color
• Oil for deep frying. (3 to 4 cups)
• 10 curry leaves
• 10 whole green chilies.

Marinate for Chicken :

• 2 tbsp dark soy sauce
• 4 tbsp corn flour
• 2 tbsp plain flour
• 1 tbsp each grated ginger & garlic
• 2 tbsp red chili powder
• 1 tbsp lemon juice
• 1 egg
• 1/2 tbsp vinegar
• Salt to taste.

Method of making chicken 65:

1. Combine all ingredients for marinate in a glass bowl, add chicken pieces and mix well. Set aside in the refrigerator for 1 hr. 
2. Heat oil for deep frying and fry chicken pieces till done and keep aside.
3. Heat some oil in a pan and fry curry leaves and whole green chilies for few seconds. Remove from the pan. 
4. In the same pan add yogurt mixed with 1 tbsp tikka masala powder (or red chili powder) and red food color. 
5. When yogurt starts bubbling add chicken pieces to it and cook till yogurt is dry and chicken is well coated. 
6. Turn off the heat and add fried curry leaves and green chilies.

Note: Green chilies should be whole with the stem. 
When you add chicken pieces to the yogurt, wait till the yogurt dries up completely and chicken pieces are well coated.  

Ingredients for Gravy Masala :

• 2 medium onion chopped
• 2 medium tomatoes chopped
• 2 green chilies with slit (medium hot)
• 1 tbsp ginger & garlic paste 
• 1/2 tsp turmeric
• 1 tbsp red chili powder (medium hot)
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 cup yogurt
• Salt to taste
• 2 tbsp tomato puree (any brand)
• 1 tbsp lemon juice
• 1 cup chopped fresh coriander leaves
• 5 to 6 curry leaves
• 5 tbsp cooking oil 

Method for making Chicken 65 Masala:

1. Heat cooking oil in a saucepan and add chopped onion and fry till light golden, along with green chilies and curry leaves.
2. Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add chopped tomatoes  and cook till it is soft. 
3. Now add all the spice powders like 1/2 tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp coriander powder and 1 tsp cumin powder. 
4. Cook on low flame for 5 minutes till aromatic and oil separates.
5. Then add 1/2 cup yogurt, Salt, 1 tbsp lemon juice, 2 tbsp tomato puree and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes. 
6. Add prepared Chicken 65 to this masala, stir gently. Add 1/2 cup water and cook on low flame for 5 minutes.
7. Serve hot 

You might also like my recipes of some Dry Chicken

Smoked Chicken Masala

Chicken 65 Biryani

Chicken Roast

Fried Chicken Kabab

How to make Dhaba Style Dal Fry

Ingredients:

• 1/2 cup Chana Dal
• 1/2 cup Toor Dal
• Pinch of turmeric powder
• 5 to 6 cups of water
• 1 tsp cumin seeds
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 medium onion chopped
• 1 medium tomato chopped
• 2 green chilies chopped
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp amchur powder
• 1/2 tsp garam masala powder
• 1 tsp lemon juice
• 4 tbsp cooking oil
• Salt

For Tadka:

• 1 tbsp cooking oil
• 1 tbsp butter
• 1 tsp cumin seeds
• 1 green chili chopped
• 2 cloves of garlic sliced
• 1 dry red chili

Method:

1. Wash and soak chana dal and toor dal for 30 minutes. Boil in a pressure cooker with 5 cups of water, pinch of turmeric and salt.
2. Heat 4 tbsp cooking oil and add cumin seeds. When it crackles, add chopped garlic and ginger. 
3. Then add chopped onion and fry till light brown followed by tomato and green chilies. Fry for 1 minute.
4. Add all the spice powders - 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp amchur powder and 1/2 tsp garam masala powder. Fry the masala well by adding few drops of water till the raw smell disappears. (fry on low flame for 5 minutes)
5. Now add boil lentils and stir well. Season with salt and lemon juice. Cover and cook the dal for 10 minutes on low flame.
6. Prepare tadka by heating 1 tbsp cooking oil and 1 tbsp butter in a small pan. To this add cumin seeds, chopped garlic, chopped green chili and dry red chili. Saute for few seconds and pour this over the dal.
7. Serve hot with Roti or steamed rice. 

Mutton Nihari

Nihari is a traditional dish and quite popular in India and Pakistan originated in the late 18th century during the last throes of the Mughal empire. Nihari comes from the word 'Nahr' which mean early morning. The authentic way of preparation involves slow cooking of the meat with bone marrow for hours, mostly overnight and then served early morning as a breakfast dish. 

Even though Nihari looks like a curry, it is mostly served with breads like naan or kulcha and not with rice. The reason must be the consistency of the curry, which goes well with breads.

You may also like to try my other mutton recipes:

                       Kadhai Mutton Chops

                  Lamb Shanks Bhuna Masala

                   Peshawari Mutton kadhai

Serving Size: 6 

Cooking time: 1 hour (in pressure cooker)

Ingredients:

• 500 gm of Lamb Shanks
• 500 gm of mutton bones
• 1 cup of sliced onion ( 2 onion)
• 1 tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 2 tbsp Nihari Masala
• 4 tbsp wheat flour 
• 1 tbsp lemon juice
• 2 tsp sugar
• Salt to taste
• 5 to 6 tbsp of cooking oil

Nihari Masala: (dry roast and grind)

• 2 tbsp fennel seeds (badi saunf)
• 2 tbsp cumin seeds
• 4 green cardamom
• 2 black cardamom (badi ilaichi)
• 8 cloves
• 15 peppercorns

For garnish;

• 1/2 cup fried onion
• a small piece of ginger sliced into strips
• 2 green chilies sliced

Preparation:

1. Dry roast and grind the ingredients under Nihari Masala.
2. Slightly roast the wheat flour for 1 minute on a pan.
3. Keep fried onion ready for garnishing

Method:

1. Heat oil in a pressure cooker and fry the sliced onion till soft.
2. Add 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and 1 tbsp coriander powder.
3. Fry well on low heat for 1 minute. Then add the lamb shanks and fry well with the spices till well coated for about 2 to 3 minutes. 
4. Now add 5 to 6 cups of water and remaining pieces of bones. Add salt and 2 tbsp prepared nihari masala. Stir well and cook on medium heat till meat is well cooked. (in pressure cooker)
5. Once the meat is cooked, release the pressure in the cooker and open the lid.
6. Continue cooking the gravy on low heat.
7. Make a mixture by adding 4 tbsp of wheat flour with 1 cup of water. Whisk well so that there are no lumps formed.
8. Start pouring this mixture into the gravy little by little, and keep stirring the gravy to avoid any lumps.
9. Finally add sugar and lemon juice and also taste and check the salt.
10. Let the nihari start to boil, reduce the heat and cook for 5 minutes.
11. Garnish with fried onion, sliced ginger and green chilies.
12. Serve hot with naan or roti. 

Moong Curry | Whole Green Gram Curry

Ingredients:

• 3/4 cup whole green gram ( whole mung)
• 1/2 cup finely chopped onion
• 1 cup chopped tomato
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 2 green chilies finely chopped
• 2 tsp red chili powder (according to preference)
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tsp whole cumin seeds
• 1/4 tsp asafoetida (hing)
• 1 tbsp lemon juice
• 1/4 cup chopped coriander leaves
• 4 to 5 tbsp cooking oil
• Salt

Method:

1. Wash and soak mung dal for 4 hours. Boil it in a pressure cooker with 3 cups of water and salt.
2. Heat oil in a sauce pan and add 1 tsp cumin seeds. Once it splutters and changes color, add asafoetida followed by chopped ginger and garlic. 
3. After few seconds add chopped onion and saute till light brown.
4. Then add tomatoes, chopped green chilies, 2 tsp red chili powder, 1/4 tsp turmeric powder and 2 tsp coriander powder. Cook the masala on low flame till tomato cooks well along with the spices and oil starts to separate. This will take about 5 minutes.
5. Now add the boiled mung and mix well. Cover with the lid and cook for 10 minutes on low flame. Adjust the consistency by adding water as required. 
6. Finally add 1 tbsp of lemon juice, 1/4 tsp garam masala powder, chopped coriander and salt if needed. Stir well and check the seasoning. 
7. Cook for another 5 minutes.
8. Serve hot with steamed rice, pulao or rotis.

Note: If the curry becomes too watery, then cook for a longer time till the water evaporates.

Coastal Fish Curry

This recipe of fish curry is a common recipe of the coastal region of Southern India, that includes coastal areas of Kerala, Karnataka and Goa. Maybe just slight changes here and there in spices, but this recipe is more of a Mangalorean speciality.

The place where I belong to, Fish Curry is almost considered to be a sacred food. By 'sacred' I mean, no one is allowed to mess with it. It has to be that 'perfect' curry which only the elder ladies of the family take the privilege to prepare. Making a good fish curry is considered to be an art, and still every household has its own special taste. The best fish curry which I always relish is by my mother and my mother-in -law and of course, the excellent one prepared by my grandmother. 

Nothing for me is more comforting than a bowl of fresh steamed rice topped with an authentic and aromatic fish curry. And I am on my way to master this skill myself, maybe till I get to feed my great grand children.

You might also like similar kind of recipes in my blog:

Goan Prawn Curry

Prawn & Drumsticks Curry

  

Recipe for Coastal Fish Curry

Serving: 5 to 6

Preparation Time: 15 to 20 minutes

Cooking Time: 20 minutes

Ingredients:

• 500 gm King Fish (Surmai) or any big fish of your choice
• 1 tomato chopped
• 1 cup thick extract  fresh coconut milk ( OR 1 cup warm water + 3 tbsp coconut milk powder)
• 4 tbsp cooking oil (or coconut oil)
• Salt

For Curry Tadka

• 1 onion sliced 
• 2 small green chilies
• 7 -10 curry leaves
• 1 inch piece of ginger sliced
• 2 tbsp coconut oil

For Curry Masala

• 3/4 cup fresh coconut 
• 10 dry red chilies (medium spicy)
• 1 tbsp coriander seeds
• 1 tsp whole cumin
• 1/2 tsp black pepper corns
• 1/4 tsp fenugreek seeds (methi seeds)
• 3 cloves of garlic
• 1 tsp chopped ginger
• 5 curry leaves
• 1 green chili
• 1 small onion chopped
• 1 tbsp tamarind pulp ( OR 3/4 cup tamarind soaked water)

Preparation:

1. Cut and clean the fish pieces and keep aside.
2. Fish Curry Masala: Grind the coconut into a very fine paste by adding few drops of water at a time. 
3. Heat a pan, add 1 tbsp oil and roast -  10 dry red chilies (medium spicy), 1 tbsp coriander seeds, 1 tsp whole cumin, 1/2 tsp black pepper corns and 1/4 tsp fenugreek seeds (methi seeds) for 2 to 3 minutes on low flame.
4. Then add chopped garlic, ginger, green chili and chopped onion. Roast all of them together for 1 more minute on medium flame. Cool and transfer to a grinding jar along with ground coconut paste and tamarind pulp.
5. Grind the masala into a fine paste by adding little water as needed. This will take several rounds of grinding, as you need to grind it to a super smooth and fine paste.

Method:

1. Heat a sauce pan with 3 tbsp of cooking oil. Add the fish curry masala, salt, chopped tomato and 3 cups of water (approx). Let it boil slowly and cook on low flame for 10 minutes.
2. Once the masala is cooked and the raw smell disappears, taste and check the salt and also the sourness in the curry. If you want more spicy then add extra green chilies and also if needed add extra tamarind pulp.
3. Adjust the consistency of the curry by adding some water if it is too thick and let it boil again.  
4. Now add fish pieces one by one. 
5. Do not stir too much with the ladle, as it might break the fish. Just rotate the sauce pan gently to stir. Place the lid and cook on low to medium flame for 5 to 7 minutes or till fish is almost done.
6. Finally add coconut milk to the boiling curry and cook for 2 minutes on low flame.
7. Remove from heat and keep warm. 
8. Curry Tadka: In a separate pan, heat 2 tbsp of coconut oil (or cooking oil). Fry sliced onion till soft and light pink, then add curry leaves, chopped ginger and green chilies. Saute for few seconds on high heat and add the whole tadka to the fish curry.
9. Serve hot with steamed rice.