Seven-Grain Dal (Sat Jatni Dal)
A wholesome and protein-rich Parsi stew combining seven varieties of lentils and pulses, including tuvar, masoor, urad, and chickpeas. This 'Sat Jatni' (Seven Variety) Dal is thickened with tender chunks of bottle gourd, pumpkin, and potatoes, creating a hearty texture. Flavored with a complex masala of coriander, cumin, and shahjira, and finished with tangy tamarind and ghee, it offers a deeply satisfying savory taste.
Ingredients
- 1 pound Mixed Dals (Tuvar, Masoor, Urad, Chana, Moong, Val, Peas) (Originally '1 Sher' of seven types mixed. Approx 2.5 cups total.)
- 1 medium Onion, chopped (Quantity estimated (originally 'Sher ?').)
- 1 medium Potato, peeled and cubed (Originally 'Sher Vya' (approx 1/4 lb).)
- 1/2 cup Ghee (Originally 'Sher Vya' (approx 1/4 lb).)
- 1/4 cup Tamarind pulp (Originally 'Sher Ba' (approx 1/8 lb or 2 oz).)
- 1/2 cup Bottle Gourd (Dudhi), peeled and chopped (Originally '4 Tolas' (approx 50g).)
- 4 tablespoons Coriander-Cumin Powder (Dhana-Jiru) (Originally '4 Tolas'.)
- 1/4 cup Red Pumpkin, peeled and chopped (Originally '3 Tolas' (approx 35g).)
- 1 tablespoon Salt (Originally '1 Tola'. Adjust to taste.)
- 1 teaspoon Black Pepper, ground (Originally '1 Tola' (approx 1 tbsp), which is very spicy. Reduced for modern palate.)
- 1 tablespoon Shahjira (Caraway Seeds) (Originally '1 Tola'.)
- 1 tablespoon Turmeric powder (Originally '1 Tola'.)
- 1 tablespoon Ginger, grated or paste (Originally '1 Tola'.)
More recipes using Mixed lentils
Instructions
- 1Combine the seven types of dals (Tuvar, Masoor, Urad, Chana, Moong, Val, and Peas). Wash them thoroughly in several changes of water. Soak for at least 30 minutes to ensure even cooking.
- 2Drain the soaking water. Place the dals in a large pot or pressure cooker. Add fresh water (approx 4-5 cups), half of the turmeric, and salt. Cook until the dals are soft and can be mashed easily (approx 20-25 minutes in a pressure cooker or 45-60 minutes in a pot).
- 3Once the dals are cooked, mash them slightly. Add the chopped onion, potato, bottle gourd, and red pumpkin. Stir in the remaining turmeric, coriander-cumin powder (dhana-jiru), black pepper, shahjira, and ginger. Add a little more water if the mixture is too thick.
- 4Simmer the mixture until the vegetables are tender (about 15-20 minutes). Stir in the tamarind pulp and ghee. Cook for another 5-10 minutes to blend the flavors. Serve hot with rice or bread.
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