Name: Panchratani Daal, Five-Lentils Medley
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: Pakistani
Ingredients: For Lentils Medley; 1/2 cup red lentils ( masoor daal); 1/2 cup Bengal gram ( channa daal); 1/2 cup split moong beans ( moong daal); 1/2 cup split pigeon peas ( toover daal); 1/2 cup split black beans ( urad daal); For Masala; 1 medium onion, chopped; 2 cloves garlic, chopped; 1/2 inch piece ginger, chopped; 1/4 teaspoon turmeric; 1 teaspoon red chilli powder; 2 cloves; 1 stick cinnamon; A few seeds of green cardamom, crushed; Salt to taste; 4 ripe tomatoes, puréed; 2 green chillies, chopped; A small bunch coriander, chopped; 2 tablespoons olive or sunflower oil; For tempering; 2 tablespoons olive or sunflower oil; 1 teaspoon cumin seeds; 4-5 dry red chillies

Today I have for you another blog post in the guest bloggers series.

I’ve known Maria from Google plus, I tested a recipe for her, and I liked it very much. She is really a talented cook, and I lover her way of responding to her readers, and followers. She shares authentic recipes, and recipes from all around the globe on her blog. Today she has an authentic Pakistani recipe for you, I’ll leave you to it!

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I’m really excited to be writing this post for Farida’s blog (Nutrizonia) as I have always admired her recipes for being a delightful combination of tasty and healthy. I also make time every weekend specially for the collection of articles she posts every Saturday.
Thank you Farida for inviting me over to your wonderful blog to share my recipe for Panchratani Daal with your readers. Hope you’ll enjoy as much as my family does!

About Me
Hi, I am Maria from foodaholic The name of my blog says everything about my passion for food. It is a blog that’s a complete package of tried and tested recipes, helpful tips, food facts and interesting quotes. In short its a complete food magazine.

Formerly, I was an English language and literature teacher. I have tried my hand at painting and journalistic writing too, but I found my niche finally in cooking. I have always loved food that looks, smells and tastes good, no matter what cuisine culture it belongs to. I have cooked recipes from all over the world, though Pakistani food remains my most preferred comfort cuisine.

Besides being a food blogger, I’m a wife and hands on mom, have raised two happy, healthy daughters. I am author of three E-cookbooks , working on my first hard cover cookbook, and have recently started my own catering business from home.

About the Panchratani Daal Recipe:

This simple yet delicious recipe is from Sindh, Pakistan. Sindh has multiple cultural influences on it’s cuisine, the region has seen many famous rulers and warriors in the history from Alexander, Chandragupta Maurya, Caliph from Baghdad to the Mughals and finally the British.

Sindhis enjoy a wide variety of non-vegetarian and vegetarian dishes. Lentils and vegetables are big on their daily menu and they specially like combining different foods in one curry or stew. This Panchratani Daal is a concoction of five different lentils, usually served as a comfort food with rice or plain wheat roti and stir fried vegetables. ‘Panchratani’ means ‘five jeweled’, not only the name refers to the mixing of five seeds of different colors but also shows what a gem of a dish this becomes with their combined health benefits and flavors. It’s a protein packed, nutrient rich dish with good dose of fiber and oodles of yumminess.

Note: If you live in the Middle Eastern, African and South Asian countries Those daals are easily available. and if you don’t check the local Indian/Pakistani store or Amazon.

Now lets get to the recipe