Dal panchratan or panchmel dal is made out of 5 different dal/ lentils. Since panch means 5 in Hindi, it is easy to guess why it is named so. I love dals, so love to try different types/ variations in dal. Since Aj too loves dal, it is easy to try small variations each time. Sometimes it will be hit, sometimes not so good, but still never settle with a single recipe. I think when ever it clicks, I should post so that I don’t forget the recipe. This particular recipe is from a TV show, noted down by my co-sis and sent to me. I have tried mixed dal in my Dal Baati recipe, this one is similar to that, but has few variations that makes it different. This dal can be made more healthier when you use urad dal, moong dal with skin. So if you have it in stock, do try that way. It looks great and turns out delicious.
Panchratna dal recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 1 Hr soaking time | Cook time: 20 mins | Serves: 4
Prep Time: 1 Hr soaking time | Cook time: 20 mins | Serves: 4
Click here for cup measurements
Ingredients
Toor dal – 1/8 cup (2 tbsp)
Chana dal – 1/8 cup
Masoor dal – 1/8 cup
Moong dal – 1/8 cup
Urad dal – 1/8 cup
Ginger, very finely chopped – 1 tbsp
Green chilli – 2
Tomato – 1
Plain yogurt/ curd – 1 tbsp
Red chilli powder- 3/4 tsp
Coriander seeds powder – 1 tsp
Turmeric – 1/8 tsp
Salt – As needed
Coriander leaves, chopped – 2 tbsp
Chana dal – 1/8 cup
Masoor dal – 1/8 cup
Moong dal – 1/8 cup
Urad dal – 1/8 cup
Ginger, very finely chopped – 1 tbsp
Green chilli – 2
Tomato – 1
Plain yogurt/ curd – 1 tbsp
Red chilli powder- 3/4 tsp
Coriander seeds powder – 1 tsp
Turmeric – 1/8 tsp
Salt – As needed
Coriander leaves, chopped – 2 tbsp
To temper
Ghee – 1 tbsp
Methi seeds – 1/2 tsp
Cumin seeds – 1 tsp
Cinnamon – 1 inch piece
Cardamom – 1
Clove – 1
Asafoetida – 1 generous pinch
Methi seeds – 1/2 tsp
Cumin seeds – 1 tsp
Cinnamon – 1 inch piece
Cardamom – 1
Clove – 1
Asafoetida – 1 generous pinch
Method
- Soak all the dals together for minimum an hour. If any dal is with skin, soaking time should be more. Pressure cook with 2 cups water for 3 whistles.
- Heat a pan, add ghee and temper with the items given under ‘To temper’ table in order. Add slit green chilli, ginger and chopped tomatoes.
- Add red chilli powder, coriander powder, turmeric, salt and mix well for a minute in medium flame. Add curd.
- Mix well and add 1/4 cup water. Bring to boil and boil until oil floats on top. Transfer to the dal.
- Mix well, adjust water if its too thick and boil for 8 minutes in medium flame. Stir in between. Garnish with chopped coriander leaves.
Notes
- If using dal with skin, make sure it is broken (split) dals for easy cooking.
- Adjust water amount in step 5 keeping in mind it has to be simmered for 8 minutes. So add enough.
Serve hot with steamed rice or phulkas. I had with cabbage paratha as you saw in lunch menu 58. 
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