Food · Indian/Asian Cuisine · Slimming world · Uncategorized

Paanch Dhal with Barley

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Paanch Dhal with Barley by Chinskitchen

Lentils are a staple dish in Gujarati cuisine, from a young age I remember we had a different variety of dhal for lunch daily. For vegetarians, lentils not only provide protein but it’s also healthy depending on how you make it and filling. To me cooking with lentils is easier as I can mix it with various ingredients to make a delicious and hearty meal. Barley adds a crunch to this dhal which can be enjoyed on its own as soup or with a full meal. This dhal is called Paanch dhal as it contains five different types of lentils, a mixture of lentils adds a more robust flavour and provides different textures. All in all this nutritious dhal can be enjoyed by the whole family including kids, sometimes I add a variety of vegetables that can easily be hidden for kids.
I am entering this delightful dhal to Made it with Love Mondays hosted by Javelin Warrior where everything has to be made by scratch.

Paanch Dhal with Barley
Slimming World Syns: less than 1 per serving

Serves- 4
Preparation Time:20 minutes
Cooking Time: approx 20-30 mins but will vary depending on method used to cook the dhals.

Ingredients:

60g Red lentils
60g Yellow Moong lentils
80g Chickpea Lentils
50g Split Black Eye Bean Lentils
50g Tuvar Lentils
100g Cooked Pearl Barley
2 Green chillies finely chopped ( use less or omit if very young children are to consume, adults can add chillies prior to serving)
3 Tbsp Minced Ginger
3 Tbsp Minced Garlic
1 Small Tomato chopped
1.5 Cups of Water
1 Tsp Oil
1 Medium Onion finely chopped
1 Tbsp Cumin Seeds
1 Tsp Mustard Seeds
1 Cinnamon stick cut into small pieces
Lemon Juice per taste
Handful of chopped fresh coriander.
Salt to taste

Method:

1. Firstly wash all the lentils (dhals) and cook, I used a pressure cooker to cook the dhals as its quick and easy. If using pressure cooker add enough water to cook the dhals ,cook for 4-5 whistles, check that the dhals are cooked but not mushy.
2. In a pot heat oil, add cumin,mustard and cinnamon stick for 1 minute till it crackles, then add ginger, chillies and garlic and sauté for another 2-3 minutes.
3. Add the tomatoes, cooked dhals and barley, water, salt and a dash of lemon juice, cook for 5-10 minutes till you achieve the consistency you want thick or thin.
4. Prior to serving garnish with fresh coriander.

Serve this nutritious dhal  with Roti,bread or on its own.

8 thoughts on “Paanch Dhal with Barley

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