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Dal Panchratan / Pancharatni (Dal Curry with Five Lentil Types)

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Dal or lentil curry is my go-to dish when my vegetable tray looks empty and I need a quick-fix lunch or dinner. Both TH and I love it with roti and if I am in no mood to mix, roll, and cook up rotis, I just make an easy jeera rice (please ignore the pictures in that jeera rice post. kthanx) and we are good to go.

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What’s better than a simple dal tadka or dal makhani? Dal Pancharatni! Panchratan means five jewels and in this particular recipe we use a mix of five different types of dal or lentils. A dal cannot get more interesting than that!

dal panchratan / five lentils recipe

I got a bag of mixed dal from a  supermarket in Delhi when I was there last. This makes the job of making panchratan dal so much easier because otherwise you’d have to buy the dal separately. I haven’t seen this in Singapore though.

dal panchratan / five lentils recipe

Dal Panchratan / Pancharatani Recipe
Serves 2-4

Ingredients:
4 tbsp chana dal (split Bengal gram)
1/4 cup tuvar (arhar) dal
1/4 cup moong dal (split green gram)
3 tbsp urad dal (whole black lentils)
1/4 cup masoor dal (split red lentil)
1/4 tsp turmeric powder
1 large tomato, pureed
1 large onion, ground to a paste
1″ piece of ginger, grated
3 cloves of garlic
1 tsp red chilli powder
Salt to taste

For tempering:
2 tsp ghee (or oil)
1/2 tsp jeera / cumin seeds
1/4 tsp mustard seeds (optional)
A few curry leaves

How I Made It:

1. Pressure cook the mixed dal (lentils) with 5 cups water and the turmeric powder for 4-5 whistles or until the dal is cooked mushy. Alternately, bring the dal and water mixture to a boil and simmer on low heat until cooked. This will take between 45 mins to an hour.

2. Heat oil for tempering in a kadai (that’s big enough to hold everything) and add the ingredients in the given order. Let the cumin seeds splutter and turn brown and the mustard seeds (if using) pop. Next, add the ginger and garlic and fry for a minute.

3. The onion paste and red chilli powder go in next. Cook until the paste is fried to a ligher colour (about 3-4 mins). Next, add the pureed tomato and salt. Mix well and let it simmer for another 3-4 mins.

4. Finally, add the cooked dal, mix well and simmer for 5 mins until all the flavours have blended. Check salt.

dal panchratan / five lentils recipe
Best served hot with roti or lightly flavoured pulao / pilaf.

Comments

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  1. Hi, soaking of dals not required?? I presume black lentils take extra time to cook if not soaked overnight..I've experienced while trying Dal Makhani…Correct me if 'm wrong!! BTW awesomeeeeeeeeeeeeeeee blog and believe me ever since I started recipe googling, the first site that hits my mind is surely yours! Keep up ur GREATTTTT work:) TIA

    Reply

    • the dal used for dal makhani is different from these. this mixture of dal in dal panchratni is ok to cook without soaking but you can try soaking if you are worried it won't cook.

      thank you! 🙂

      Reply

  8. HEY we are new to blogging and were trying to start up a food blog as well. Just curious, how do you add ingredient/recipe tabs to your blog page. Just like yours would be more than great 🙂 Thnaks!

    Reply

  9. one of my favourite dals and yes you get mixed dals in Delhi…..makes it very convenienet, yiu even get mixed dal in proportion for maa ka dal…Yours looks perfect with the tadka

    Reply

  26. fantastic photographs here. the ones with the raw daals. great imagination! 🙂
    psst: love your blog and recipes..leaving a comment first time though 🙂

    Reply

  29. What I can say is that, putting a food blog is not good if you can't take a good picture. Clearly, you don't have that problem. Wonderful recipe. Amazing photographs. I'm going to follow your blog if I can.

    Reply

  39. Nothing to beat the comfort of some home cooked dal. I'm a huge fan of anything that has mixed lentils. I sometimes make mixed dal khichdi too.

    Reply