Panchratna dal /Dal panchratan or panchmel dal is made out of 5 different dal. Since 'panch' means 5 in Hindi, it is easy to guess why this protein-packed lentils dish is named so.
Dal is basically a lentils based dish prepared with various lentils available in India. It's perfect as comfort food with steamed rice or even flat breads at time.
I love dals, so love to try different types/ variations. Since Aj too loves dal varieties like crazy, 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 Bati recipe, this one is similar to that, but has few variations that makes it different.
This 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.
You can either mix dals yourself or buy the pre-mixed ones available commercially.
Recipe card
Panchratna dal recipe
Ingredients
- ⅛ cup Toor dal 2 tbsp
- ⅛ cup Chana dal
- ⅛ cup Masoor dal
- ⅛ cup Moong dal
- ⅛ cup Urad dal
- 1 tablespoon Ginger very finely chopped
- 2 Green chilli
- 1 Tomato
- 1 tablespoon Plain yogurt/ curd
- ¾ teaspoon Red chilli powder
- 1 teaspoon Coriander seeds powder
- ⅛ teaspoon Turmeric
- Salt
- Coriander leaves chopped
To temper
- 1 tablespoon Ghee
- ⅕ teaspoon Methi seeds
- 1 teaspoon Cumin seeds
- 1 inch Cinnamon
- 1 Cardamom
- 1 Clove
- 1 pinch Asafoetida
Instructions
- Wash and 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.1 tablespoon Ghee, ⅕ teaspoon Methi seeds, 1 teaspoon Cumin seeds, 1 inch Cinnamon, 1 Cardamom, 1 pinch Asafoetida, 1 Clove
- Add slit green chilli, ginger and chopped tomatoes.
- In goes red chilli powder, coriander powder, turmeric, salt and mix well for a minute in medium flame.
- Add curd. Mix well and add ¼ 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 to avoid burnt dal at bottom. Switch off the flame.
- 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.
Method
1. 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.
2. 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.
3. Add red chilli powder, coriander powder, turmeric, salt and mix well for a minute in medium flame. Add curd.
4. Mix well and add ¼ cup water. Bring to boil and boil until oil floats on top. Transfer to the dal.
5. 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 panchratna dal with cabbage paratha as you saw in lunch menu 58.
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