Panchratna spinach dal & onion-pudina rotis

Recently, I am going thru a phase where I want to cook everything in my pressure pan...its not even new! But it does make a lot of good sense, as it cuts cooking time & effort down. Last weekend, I made this panchratna dal.

The panchratnas (five jewels) I used were - 1/3 cup each of moong, tur, udad, chana and masoor dals. I washed and soaked these together for about 2-3 hrs.

1 onion- sliced

1 tomato - chopped

2 cloves garlic - chopped

1 tsp grated ginger

2 cups chopped spinach

1 tsp cumin pwd

1 tsp coriander pwd

1/2 tsp red chilli pwd

1 tsp garam masala

Salt to taste

1 tsp lemon juice

1-2 tsp oil

Heat oil in the pressure pan. Saute the onions in it for 5 mins. Add the garlic & ginger, saute 2 mins. Add the tomatoes and spinach, saute another 2 mins. Add the cumin & coriander pwds & the red chilli pwd. Fry them till the mixture turn a rich brown. You can add 1-2 tsp water if the spices start burning. Then add the dals, cover and cook for 2 whistles. When cool, open the lid, add the salt, garam masala & lemon juice. Mix and serve hot with rice or rotis.

This Panchratna dal goes to My Legume Love Affair being hosted by Srivalli.

This event is the brain child of Susan of the Well-Seasoned Cook.

I served my panchratna spinach dal with these onion-pudina rotis.

Here's how I made them.
1 cup whole wheat flour
1/2 onion - chopped fine
1/2 cup pudina (mint) - finely chopped
1/2 tsp salt
1/4 tsp ajwain seeds (ova)
1 tsp oil
Water to knead
Mix all the above (except oil) and knead to a soft dough. Oil your palm and knead 1-2 mins further. Do not keep this dough for too long as it will soften and become difficult to roll into rotis. After about 15 mins, you can roll out the rotis and cook them on a pan until brown spots appear on both sides. Spread some butter or ghee before serving.