As the name says, panch rangi, meaning five coloured/mixed lentils. It is not difficult at all. All you need is pressure cooked lentils with onion, tomatoes, turmeric and salt. (slow cooker can be handy in this recipe) I always pressure cook the lentils and store them in the freezer. It is very handy and takes less time when preparing for dinner. Just defrost and temper it. And then a simple tempering of little onions, garlic, ginger and chillies. That's it. Serve it with simple chapatis, parathas or rice.
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| Panch rangi dal |
Serves 4
Time: 20-25 minutes
1/4 cup black urad dal
1/4 cup green mung dal
1/2 cup red kidney beans
1/4 cup chana dal
1/4 yellow mung dal
1 tsp turmeric
1 big tomato chopped
Salt
1 medium onion chopped
1 tsp chopped ginger
1 tsp cumin seeds
Tempering
2 tbs ghee
1 small onion chopped
2-3 garlic cloves chopped
1 tsp ginger chopped
Whole or chopped chillies
1-2 tbs chopped coriander stems
Fresh coriander for garnishing
Method
Soak the above lentils overnight in different bowls. Then pressure cook all of them with ingredients listed above. If using the slow cooker, thrown in everything together and let it cook for 4-5 hours until softened. I used mine from the freezer.
For the tempering, heat the ghee in a pan, add the chopped onions, garlic, ginger and the coriander stems. Cook them till they are golden brown in colour. Then add the chillies.
Tip in the lentil mixture. Mix it. Add a cup of water ( according to the consistency ) and stir. Bring it to a boil.
When the lentils have thickened enough stir in the chopped coriander and adjust the salt.
Serve the lentils with chapati, paratha or rice.
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