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

Grilled Cheese Sandwich

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Ingredients:

• 1 cup grated cheddar cheese
• 1 small onion finely chopped
• 1 tomato finely chopped
• 1 small capsicum finely chopped
• 1/4 cup finely chopped spring onion
• Green chilies chopped
• 2 tbsp chili sauce
• Mayonnaise as required
• Butter as required
• 6 bread slices

Method:

1. In a bowl combine together cheese, onion, tomato, capsicum, spring onion, green chilies and chili sauce. Mix well and set aside.
2. Spread some mayonnaise on each slice of the bread.
3. Spread the cheese mixture on a slice of the bread and place the other slice on top to complete the sandwich.
4. Apply some butter on the slices from outside and keep it on a hot grill pan or any non stick pan.
5. Toast the sandwich on both sides till crispy and serve hot.

Variations:

You can also add ingredients like boiled and shredded chicken, boiled and chopped egg, or any of your favorite vegetables. 

Mint Chutney | How to make Mint Chutney

I have a list of kitchen preparations which I usually do once in a week. Most of the time it is just after I have arrived back from my weekly grocery shopping. Sorting out things and storing them in the right place makes cooking as well as my life much easier and stress free.

One such preparation I always like to do is to prepare and store is a 'multi purpose' mint chutney in my refrigerator. Mint chutney is a quick fix for making a snack or a quick simple sandwich.

Ingredients: 

(grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chilies
• 1 tbsp lemon juice Or 1 tsp tamarind pulp
• Salt
• 1/2 tsp cumin powder
• 1 cup mint leaves or little more
• 1 cup green coriander or little more
• 1 slice of bread soaked in water or 1 tbsp roasted chana dal

Store this chutney in a dry glass container up to 4 to 5 days in the refrigerator. You can also pour into the ice tray cubes and freeze.

*Updated this post (1/2 tsp cumin powder) - 14/11/2016

Also try my other chutney recipes on blog

Coconut Green Chutney

Banana Buns

Again I have come up with yet another Mangalorean speciality. You will find this dish on every menu card in a Mangalorean Restaurants which is normally served as breakfast.

The secret to this recipe is the extra ripeness of the bananas. If you want good results, then you need to set aside 2 or 3 large size bananas aside till they go black from outside and still firm and sweet from inside. But only disadvantage of this dish is, that it is deep fried. But there is no harm if you get to indulge in such a thing once in a while.

There are other recipes for over ripe bananas which are not deep fried, like you can check my recipes of Banana Bread and Chocolate Chip Banana Muffins.



Serving Size: 15 to 20 Buns
Preparation & Standing Time: 5 hours
Cooking Time: 30 minutes (approx for rolling & frying)

Ingredients:

• 3 ripe bananas
• 1/2 cup yogurt
• 1/2 cup sugar (or 1/2 cup grated jaggery)
• 1/2 tsp cumin seeds
• 1 tsp baking soda
• 1 tsp salt
• 4 cups plain flour (Approx - little more or little less)
• 3 tbsp of ghee or melted butter

Method:

1. In a blender jar, blend together - mashed bananas, yogurt, sugar and cumin seeds to a smooth mixture. ( The consistency of this mixture will be like a smoothie)
2. Mix together - plain flour, baking soda and salt separately.
3. Take a large mixing bowl and pour the banana mixture into it. Add plain flour mixture little at a time along with melted butter and make a smooth soft dough. (Add 1 cup flour at a time...mix and then add another cup...and so on. You might need a little more flour than what is mentioned or may be little less)
4. Keep the dough at room temperature for 4 to 5 hours. (more than that, you need to store it in the refrigerator)
5. Heat 5 cups of cooking oil in a deep sauce pan (kadhai).
6. Divide the dough into small lemon size balls.
7. With help of a rolling pin (bhelan) roll out each part into a small disc (like puri) but by using only oil.
8. Deep fry the buns in medium hot oil for 1 minute on each side or till they are fully puffed up.
9. Serve the buns with cheese spread or fresh cream.

Paneer and Capsicum Paratha

All are familiar with the recipe of Paneer Paratha, but just to overcome the blandness of paneer, I decided to add some finely chopped capsicum. What I like about this paratha is that the stuffing needs no cooking on the stove. It can be made in a bowl, unlike my previous recipe of Aloo Paratha, where we need to cook the potato stuffing, cool it and then make the paratha.

If you have Paneer in your refrigerator, then this paratha can be a quick fix in case if you unexpected guest, a quick dinner or even an easy option for a lunch box.

Serving Size: Makes 5 Parathas

Preparation Time: 30 minutes 

Ingredients:

For the dough: (combine all ingredients to make a smooth soft dough)

• 2 cups wheat flour
• 1 tbsp oil
• Salt to taste
• Water as required to make the dough.

For the Paneer stuffing:

• 300 gm grated paneer
• 1 medium size capsicum finely chopped
• 1 tsp grated garlic
• 1 green chili finely chopped
• 1 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp amchur powder (dry mango powder)
• 1/2 cup chopped coriander leaves
• 3/4 cup grated cheddar cheese (optional)
• Salt

To make paratha:

• Divide the dough into small lemon size balls.
• Roll out each ball to a thin and medium size roti. Place the Paneer stuffing in the center and spread it evenly.
• Roll out a another similar size roti and place it over the paneer stuffing. Press the edges to seal.
• Gently place the paratha on pan and roast on both sides by adding few drops of cooking oil.

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. 

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.

Bhel Puri

Ingredients:

For spicy green chutney (grind together)

• 4 cloves garlic 
• Small piece of ginger
• 4 green chilies
• 1 small onion
• ½ tsp cumin powder
• ½ cup chopped coriander leaves
• ½ cup chopped mint leaves
• 1 tsp tamarind pulp (or small piece of dry tamarind)
• Salt

For sweet chutney (cook together on low flame till chutney thickens - approx 20 minutes)

• 5 tbsp of tamarind pulp (seedless) or [lime size tamarind ball soaked in 1 cup hot water]
• 3 tbsp of dates paste or 1/2 cup grated jaggery
• 2 cups water
• ½ tsp red chili powder
• ½ tsp cumin powder
• Pinch of black salt (or ordinary salt)
• ½ black pepper powder
• 3 tbsp of cooking oil

Other ingredients

• 2 cups puffed rice (slightly roasted)
• 1 large onion chopped
• 1 large tomato chopped
• 2 medium potatoes boiled & chopped
• 8 flat puris (papdi)
• 1 cup nylon sev (chat sev)
• 1 cup chopped coriander leaves
• 2 green chilies finely chopped
• 1 tbsp chat masala powder

Method:

1. In a large bowl, add roasted puffed rice, onion, tomatoes, boiled potatoes, and broken papdi, half of chopped coriander leaves, green chilies and chat masala powder. Mix well.
2. Then add 3 tbsp or more of sweet chutney and 2 tbsp or more of green chutney (or according to your taste). Mix all the things well and put a ladle full of mixture into individual serving dish.
3. Add few tsp of sweet chutney, and some green chutney. Again sprinkle some chopped coriander and finally add a layer of sev on top.
4. Serve immediately.

Paneer Kathi Roll | Cottage Cheese & Mint Chutney Wrap

Kathi Roll as we all know are yet another popular street food in India. What I like about these rolls is that they are so versatile that you can stuff any dry sauteed preparation combined with some crunchy salad and a complete meal is ready to devour.

Talking about its versatility, it can be a breakfast, lunch as well as a dinner. And not to forget, an ideal lunch box treat which I am sure everyone will like.

Another reason to make these full meal roll is that it can be made in a jiffy. As we all know paneer doesnt need much time to get cooked, except for all the chopping you need to do. To make things even more faster, you can use the store bought ready to eat tortillas or frozen parathas. To keep the recipe easy and quick, I always make it a point to make a mint chutney once in a week and store it in an air tight container. And trust me the chutney will not last for more than a week. Life becomes easier when you can make a quick sandwich, chat or just use it as a dip for you evening snacks.

You may like some of my recipes where I use this chutney very often.

 Aloo Chana Chaat

 Grilled Paneer Sandwich

How to make plain wraps

Ingredients:

• 3 cups plain flour (Maida) *you can also use whole wheat flour
• 3 tbsp cooking oil
• 1 tsp salt
• Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)

Method

1. Combine flour, oil and salt in a large mixing bowl. 
2. Add water and make a smooth and soft dough.
3. Keep the dough covered for 30 minutes.
4. Divide the dough into small lemon size balls.
5. Flatten the balls and roll into medium size rotis.
6. Heat a non stick pan and cook the rotis on both sides.

Mint Chutney

For mint chutney: (grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chillies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup green coriander
• 1 slice of bread soaked in water

How to make Paneer Masala

Ingredients:

• 300 gms Paneer cut into cubes
• 1 tsp ginger & garlic paste (or grated ginger & garlic)
• 1 medium size onion chopped
• 2 green chilies finely chopped
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves
• Salt
• 4 tbsp cooking oil / butter

Method:

1. Heat oil in a pan. Add 1 tsp cumin seeds and when they change color add chopped onion.
2. Saute till onion turns soft and pink.
3. Add 1 tsp ginger & garlic paste, green chilies, 1 tsp red chili powder, 1 tsp coriander powder and1/4 tsp garam masala powder. Fry on low flame for 2 to 3 minutes or till all the spices are well cooked and raw smell disappears. Add few drops of water if needed.
4. Now add lemon juice, garam masala powder, salt and cook for one more minute.
5. Finally add paneer pieces and stir gently so as to coat it well with all the spices.
6. Place the lid and cook for 2 minutes on low flame.
7. Remove from heat and set aside, but keep warm.

To make Kathi Roll

Take a wrap/roti/tortilla, place a big spoonful of cooked paneer masala, any of your choice chopped raw vegetables (capsicum, tomato, cabbage, grated carrot etc...) and finally mint chutney. Roll it and serve warm or cold.

Apple & Corn Salad

Ingredients

• 1 apple cut into small cubes
• 2 lettuce leaves chopped
• ½ cup cooked corn kernels
• ½ cup cooked pasta (any shape)
• ½ cup yogurt
• 2 tbsp mayonnaise
• ½ tsp black pepper powder
• ½ tsp sugar
• Salt

Method:

1. In a bowl, mix together yogurt, mayonnaise, black pepper powder, sugar and salt to a smooth dressing.
2. In another bowl mix together chopped apple, boiled pasta, lettuce leaves and corn.
3. Refrigerate both the bowls for 30 minutes.
4. Just before serving add the yogurt dressing to the chopped salad and mix well.
5. Serve chilled.

Aloo Samosa Pinwheels

Serves: 4
Preparation time: 40 minutes
Frying time (total): 15 to 20 minutes

Ingredients:

For the potato stuffing

• 4 potatoes boiled & mashed
• ½ boiled green peas
• 1 tbsp grated ginger
• 2 green chilies chopped
• 6 curry leaves chopped
• ¼ tsp turmeric powder
• 2 tsp red chili powder
• ½ tsp amchur powder (dry mango)
• ¼ tsp garam masala powder
• 4 tbsp oil
• Salt to taste

For the dough

• 2 cups plain flour (maida)
• 3 tbsp cooking oil
• ½ tsp ajwain
• 1 tsp salt

½ cup sesame seeds (for garnishing)

4 cups cooking oil for deep frying

Method:

1.       For the dough: Combine all the ingredients and knead into a stiff dough with sufficient water. Rest the dough for 30 minutes.
2.        For the stuffing: Heat the oil in a non-stick pan, add ginger, green chilies, curry leaves and saute for few seconds.
3.         Then add boiled & mashed potato, green peas, turmeric powder and chili powder. Cook for 4 to 5 minutes by stirring well. Add amchoor powder, garam masala powder, salt and cook for 2 more minutes. Remove from heat and allow to cool.
4.          Divide the dough into two equal parts. Roll out each part into a large thin rectangle sheet (approx. 10” by 12”). Spread half of the potato mixture on the sheet evenly.
5.          Start rolling the sheet tightly till the end till you get a nice big roll.
6.          Slice the roll with a sharp knife about ½ inch of thickness. Repeat the step with other half of the dough. Sprinkle sesame seeds over the sliced pinwheels.
7.          Heat oil in a deep bottom sauce pan and deep fry the pinwheels on medium heat for 5 to 7 minutes.
8.          Serve hot with tomato sauce or chutney.

Corn Chat Shots

Ingredients:

• 3 or 4 corn on the cob 
• 1 onion
• 1 tomato
• 2 green chilies (according to preference)
• 1/2 cup chopped fresh coriander
• 2 tbsp lemon juice
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tbsp chat masala powder
• 2 tbsp mint chutney
• 2 tbsp sweet tamarind chutney
• Salt

Preparation:

• Steam the corn on cob for 20 to 25 minutes. With help of a knife chop all the corn from the cob.
• Chop and keep all the vegetables ready (onion, tomato, green chilies and fresh coriander)

Method:

1. In a large bowl add cooked and steamed corn kernels, onion, tomato, green chilies, chopped coriander, lemon juice, cumin powder, black pepper powder, chat masala powder, mint chutney, sweet tamarind chutney and salt. 
2. Mix well and chill in the refrigerator for 1 hour.
3. Serve the chat in shot glasses.

Tamarind Sweet Chutney:

1. Take a lemon size piece of dry tamarind.
2. Soak it in 1 cup boiling water for 15 minutes.
3. Squeeze out all the pulp into the water and sieve. Take only the tamarind juice juice and discard the remainder. (tamarind juice will be like a thick pulp)
4. Boil the juice with 4 tbsp jaggery, 1 tsp roasted cumin powder, 1 tsp chili powder, 1/2 tsp black salt and 1/2 tsp black pepper powder.
5. Bring to a boil and simmer on low heat for 5 minutes. Add water if needed.

Mint Chutney: (Grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chilies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup coriander leaves
• 1 tsp cumin powder
• 2 or 3 tbsp of water for grinding

Palak Paneer

Ingredients:

• 300 gms fresh paneer
• 2 bunches of spinach leaves
• 1 large onion
• 1 large tomato
• 1 small green capsicum
• 1 tbsp ginger & garlic paste
• 1 tsp whole cumin
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 2 tbsp kasoori methi
• 2 to 3 green chilies
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 8 cashew nuts
• 1/4 cup cream
• 1 tbsp chopped garlic
• 1 tsp sugar
• 3 tbsp butter
• 5 tbsp of cooking oil

Preparation:

• Wash & roughly chop the spinach.
• Chop 1 large onion, 1 large tomato, 1 small capsicum, 3 green chilies, mint leaves, coriander leaves and garlic.
• Cut paneer into cubes.

Method:

1. Heat oil in a sauce pan and fry whole cumin till it changes color. Then add chopped onion and fry till soft along with green chilies.
2. Add 1 tbsp ginger & garlic paste, chopped mint leaves and cashew nuts.
3. Fry for some time and add tomato, 1 tsp cumin powder, 1/2 tsp garam masala powder and 1/4 tsp turmeric powder. Saute for 5 minutes till the raw smell disappears.
4. Now add finely chopped capsicum, chopped spinach, kasoori methi and chopped coriander leaves along with salt. Place the lid and cook for 2 minutes on medium heat. 
5. Remove the spinach masala from heat, cool it and grind to a smooth paste.
6. In the same sauce pan, heat 3 tbsp butter and fry chopped garlic till aromatic.
7. Then add paneer cubes and saute gently for 1 or 2 minutes. To this add the spinach masala paste and stir gently. Add 1 cup water, 1 tsp sugar, salt if needed and 1/4 cup (or less) cream.
8. Place the lid and cook on low flame for 5 to 7 minutes till the gravy starts to boil.
9. Serve hot with Naan or roti.