Panchratna Dal with Radish Greens

Panchratna Dal with Radish Greens by DK on Jan 31, 2014

Radish Greens Recipe | Radish Greens and Lentils Recipe | Are Radish Greens Edible?

Lentils, why legumes in general, form an integral part in an Indian menu. So its no surprise to find a large repertoire of recipes with lentils in such a kitchen. Combining greens with legumes are pretty common; Spinach Dal (Dal Palak), Red Chard Mixed Dal, and Channa Palak to name a few. This recipe is pretty similar to Red Chard Mixed Dal but instead of red chard I use Radish greens.

Talking about which, looking at fresh tops on these are a pleasure. The other day I got a bunch of Daikon radishes with their greens still intact and fresh. I plucked the greens to be used the same day while the root was stored for making Mooli Parathas and Sambar later on. And when I am tired or when the time is short, Dal is among the first choices to make. In my quest to incorporate greens in our diet at least 4 times a week, this stew makes my job easier.

Panchratna where "Panch" refers to five and "ratna" means precious gems correlates to the 5 different lentils that are used in this recipe. I have used basic seasoning but you can use whatever you like - add in some sambar powder and temper it with mustard seeds, black gram (urad), asafoetida, curry leaves and dried red chilli for a Southern style dal. Or add in some garam masala, cinnamon and cloves for a Northern version. As I mention, this is as versatile as you can imagine. Hearty, simple, nutritious and a great option for weeknights.

Cook time: Under 30 min
Prep time: 2 to 4 hours
Serves: 4 people

Ingredients

2 tbsp Masoor Dal (Red Lentils)
2 tbsp Urad Dal (skinned Whole Black Gram)
2 tbsp Moong Dal (skinned split Mung lentils)
2 tbsp Channa Dal (Bengal Gram)
2 tbsp Arhar/Toor Dal (split Pigeon Peas)
Abt 150 grams (2 cups tightly packed) Radish Greens
1 medium Onion, chopped
1 medium Tomato, chopped
1" ginger, peeled and grated
1/4 tsp Turmeric
1-2 Green Chillies, or as per taste (optional)
1 tsp Fennel (or use Cumin seeds)
1 tsp Cumin-Coriander Powder
1 tsp Red Palm Oil, see Tips
Salt, Pepper and fresh Lemon Juice to taste

Tips

1. Red Palm Oil: Substitute with coconut/vegetable oil if you like. I use Nutiva's Organic Red Palm oil which is naturally red in color thanks to being rich in antioxidants.

Method

1. Ideally, its great to soak the lentils in warm water for 4-6 hours along with some whey or lemon juice since it aids in digestion. But its still OK if you have forgotten or in a hurry. Drain, rinse and add fresh water to cover the lentils (around 3 cups water) along with the turmeric.

2. I pressure cook it for 5-6 whistles (about 12-15 minutes) or until cooked.

3. Chop the greens from the daikon radish/

4. Pluck the greens from the stems.

5. and then wash the greens very well. Greens hoard dirt and hence its very essential to wash them well.

6. Chop them very well. Set aside.

7. In a wide skillet, heat some (1-2 tsp) oil of your choice. See Tip 1 for details. Add the fennel seed and when aromatic

8. add the onion along with salt. Saute for 2 minutes or until soft.

9. Then add the tomatoes and stir for another 1-2 minutes.

10. Add the chillies and cumin-coriander powder. Saute until combined - another 2 minutes.

11. Add the chopped leaves

12. and cook for about 2 minutes or until it starts wilting.

13. Finally, in goes the lentils. Season to taste with pepper and additional salt if required. Combine, lower the flame

14. cover with the lid and let it simmer for around 5 minutes so that the flavors combine well. Before serving, squeeze some fresh lemon juice to taste. The lemon juice helps in iron absorption from the lentils and greens.

Serve warm with warm phulkas and/or steamed rice.

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Recipe Reference

original title and idea from tarla dalal but recipe adapted after various iterations.

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8 Comments

By sujata on Apr 13, 2017

Nice recipe... panchratna dal is good for health.

By oneza on Jan 23, 2015

please tell me when should i add ginger as suggested in your ingredients?

By Azra on Mar 2, 2014

I Looked up your Sargon saag receipe today earlier and made it, and mixed some leftover Paanch mixed daal as a side recipe, what a coincidence, i came across Pancharatna Dal, its the same thing :-P , I really enjoy looking at your recipes and have tried the pancakes -both eggless and with egg variety. Thanks for having such a great passion for cooking and sharing.

By RJ on Feb 15, 2014

Tried dal last night. It came out pretty good. I would perhaps add more greens though. I added jeera, didn't have fennel seeds handy. Will make again..

By RJ on Feb 13, 2014

I am making it tonight. Already soaked the dals. I have bag of mixed baby greens from Costco instead of Radish greens. Will report back how it goes.

By sandhya on Feb 8, 2014

Healthy recipe, perfect combo of dals and radish leaves, I will try this

By Hari Chandana on Feb 5, 2014

healthy combination.. love it!

By Sowmya on Jan 31, 2014

Very healthy and nutritious one!! Such a warm and comfort food!!