Panchratna dal is nothing but a mixture of 5 lentils ( Black urad dal, Toor dal, Masoor dal, Green gram and Channa dal ), which is easily available in supermarkets or else, just take equal ratio of the above mentioned dals and soak it before pressure cooking. In this sambhar, I have included almost 10 varieties of veggies like capsicum, pumpkin, ash gourd, bottle gourd, beans, carrot, raddish etc and absolutely, this is a zero oil kuzhambu. Very flavorful and delicious sambhar which goes perfect with cooked brown rice, idly or dosa. Sprouts can also be included to make it more nutritious.
1 1/4 Cup Panchratna dal
1 Tomato, Finely chopped
1/4 Tsp Turmeric powder
2 Garlic pods
1 Big Onion, Finely chopped
2 1/2 Cups Mixed Veggies
1/2 Tsp Chilli powder
1 Tsp Coriander powder
1 - 1/2 Tsp Sambhar powder
Salt to taste
Small piece of Tamarind ( Gooseberry size )
3 Springs of Curry leaves
Soak tamarind in a half cup of water and keep aside.
Wash and add panchratna dal along with turmeric powder, garlic and tomato in a pressure cooker.
Add 2 cups of water and pressure cook it for 4 - 5 whistles.
Once done, switch off the flame and keep aside.
Meanwhile, add chopped onion along with the mixed veggies in a pan or vessel.
Add chilli powder followed by coriander powder, sambhar powder and salt.
Mix well and add 1 1/2 cups of water.
Cover it wit a lid and cook till the veggies gets cooked in a medium flame.
Once the pressure gets released in a cooker, mash the dal and keep aside.
Extract the juice from the soaked tamarind and keep aside.
Once the veggies gets cooked, add tamarind extract followed by the mashed dal.
Mix well and adjust water if necessary.
Let it boil for another 5 minutes or till the tamarind smell goes off.
Garnish with curry leaves and remove from the flame.
Serving Options :
Serve hot with Brown rice, Idly or Dosa.