Posted in Daals/Lentils/Sides for Rice, Recipes

Punj Rattani Daal and the cookbook PRASHĀD – Cooking with Indian Masters by Jiggs Kalra!

I don’t just love cookbooks, I ADORE them! I am almost a book niffler to be honest, remember the cute Nifflers from Hagrid’s hut in the Potter world? Well, I have the same tendencies when it comes to buying cookbooks. Especially the ones with Indian Cuisine and penned down by the masters. So naturally, Prashād by J. Inder Singh Kalra, the Czar of Indian Cuisine, was on my to-buy list since ages. I found an old, fairly battered copy of the book at Blossom, a book store on the Church Street, Bangalore,  a few weeks ago and grabbed like it was the last copy on earth. And to make it even more irresistible, on the front page, there was a note from a loving Mom to her daughter who is about to embark on the marital journey. 👩‍❤️‍👩 Would you put such a book, dripping with love and affection back on the shelf ever? I don’t have the heart to put away a like THAT! ❤ So now begins my chronicles with yet another awesome book. I will keep you posted about my adventures from time to time.

Peshawari Chhole, Golden ( Crisp on the outside soft on the inside ) Whole Wheat Bhature and Punj Rattani Daal was our Brunch today as a early Valentines Day Celebration! ❤️ Well, one should never wait for a particular day to express affection and for a few reasons, I have been cooking only Daal Roti Sabzi kind of quick meals since a fortnight now. And since February the 14th is going to be a weekday, we celebrating it today! So I decided to treat Mr. Desai today with a few favourites. All the recipes are from "the Czar of Indian Cuisine" Jiggs Kalra's renowned cookbook Prashad. I found an old, fairly battered copy of the book at Blossom a few weeks ago and grabbed like it was the last copy on earth. And to make it even more irresistible, on the front page, there was a note from a loving Mom to her daughter who is about to embark on the marital journey. 👩‍❤️‍👩 Would you put such a book, dripping with love and affection back in the shelf ever? I don't have the heart! 🤗 The Peshawari Chhole had no red chilli powder / green chillies / turmeric / powdered Garam Masala l. It has been flavoured with a Whole Spice + Tea leaves wala muslin cloth satchel while the chickpeas were pressure cooked, and then, ginger, onions and Amchoor ( use AnaarDaana powder if possible, I didn't have any ) ! It's not very garam masala intensive curry, it won't cause any acid reflux! ❤️ The Punj Rattani Daal is something on the lines of Panchmel Daal but with a unique Tadka. It has Kala Jeera + Ghee in the tempering in which tomatoes are cooked till mushy. Then you add dry spices and Bhuno-it ( there is no other word with so much feeling as Bhuno, in Gujarati we have Santadvanu but Indian words are the best 😍😍😍 ) till the oil separates. Finally yogurt is added to the tomatoes before it is poured over the simmering mix of 5 lentils! I wrote a bit too much but I couldn't resist! Have a happy Sunday folks! ❤️ #chhole #chholebhature #peshawarichole #bhature #daal #peshawari #weekendlunch #valentinesdaylunch

A post shared by Srujan Desai (@d.srujan) on

This Sunday I cooked up a platter which had:

  • Peshawari Chhole –
  • Punj Rattani Daal – a delicate mix of 5 lentils, ( punj – five and rattani – jewelled ) mildly spices with ghee, nigella seeds and some more Indian spices.
  • Bhaturas made out of whole wheat flour –

The Punj Rattani Daal is something on the lines of Panchmel Daal but with a unique Tadka. It has Kala Jeera + Ghee in the tempering in which tomatoes are cooked till mushy. Then you add dry spices and Bhuno-it ( there is no other word with so much feeling as Bhuno, in Gujarati we have Santadvanu but Indian words are the best 😍😍😍 ) till the oil separates. Finally, yoghurt is added to the tomatoes before it is poured over the simmering mix of 5 lentils! Here is the recipe for the same. 

Recipe: ( adapted from “Prashād by Jiggs Kalra” ) Serves 2-3, Suggested Accompaniment – Jeera Rice

Ingredients:

  • 3 tsp Moong Daal,
  • 3 tsp Masoor Daal,
  • 3 tsp of Urad Daal,
  • 3 tsp Chana Daal,
  • 3 tsp of Toor Daal,
  • 2 tbsp + 2 tbsp of ghee, (OR 2 tbsp of ghee + 2 tbsp of white butter, the book mentions, I used ghee in both places.
  • 1 tsp of Nigella seeds/Kalonji/Black Cumin seeds,
  • 1 small onion, finely chopped,
  • salt to taste
  • 1 tsp coriander powder,
  • 1/2 tsp of Kashmiri Chilli Powder,
  • 1/2 tsp of cumin powder,
  • 1/2 tsp of fennel powder,
  • 1 small tomato, finely chopped,
  • 1/4th tsp of Garam Masala,
  • 1/4th cup of thick yoghurt, beaten
  • chopped, fresh coriander to garnish,

Method:

  1. Pick and rinse the daals and soak them in water for at least an hour, if possible more. I let them soak for about 6 hours.
  2. Heat 2 tbsp of ghee in a pressure cooker, add the Nigella seeds and let them crackle. Add the onions and let them cook until they are golden brown.
  3. Add the lentils and let them roast for 2-3 minutes. Add about 2 cups of water, close the lid and cook them on high till the pressure builds and then 7-8 minutes on simmer. Turn the heat off and let the pressure release naturally. The idea is to cook the daal until soft. Please adjust the time based on your ay of cooking lentils. You could do the same in an open pot by adding more water, but I find pressure cooking easier.
  4. Once cool enough, open the pressure cooker, add salt and all the dry spices, except for Garam Masala into the daal and mix well. Mash lightly with a wooden spoon.Set aside.
  5. For the tempering, heat the remaining 2 tbsp of butter ( or ghee) in a kadai. Add the tomatoes and cook on a medium heat till it is soft. Add the garam masala and turn the heat to low. Add the beaten curd and saute on low heat, continuously stirring it, until the ghee separates. Add the cooked Daal, mix well and bring it to a gentle boil.
  6. Serve hot with Rotis or Steamed Rice or Jeera Rice !

 

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