Panchratna Dal
Enjoy the hearty and nutritious flavors of Panchratna Dal, a traditional Indian dish made from a blend of five different lentils: moong, chana, toor, masoor, and urad dal. This protein-packed dal is cooked with aromatic spices like cumin, coriander, turmeric, and garnished with fresh coriander leaves. The combination of lentils creates a rich, creamy texture and a deliciously complex flavor. Perfect with rice or roti, Panchratna Dal offers a wholesome and satisfying meal that brings together the goodness of five lentils in one dish. Relish the comforting and nutritious taste of this classic Indian dal, ideal for any meal.
Equipment
- Pressure Cooker
- Measuring Cups
- Vessel
- Steel Kadhai
- Tadka Kadai
- Spatula
Ingredients
- ½ cup Chana Dal
- ½ cup Tur Dal
- ½ cup Urad Dal
- ½ cup Moong Dal
- ½ cup Masoor Dal
- 3 nos Tomatoes
- 8 nos Garlic
- 1 tsp Turmeric Powder
- 1½ tsp Salt
- 3 cup Water
- 3 tbsp Oil
- 7 nos Black Pepper
- 6 nos Clove
- 2 nos Cinnamon
- 3 nos Bay Leaf
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- ¼ tsp Asafoetida
- 4 nos Green Chilli
- 10 nos Curry leaves
- 1 tbsp Garlic Paste
- 1 tsp Coriander Powder
- ½ tsp Garam masala
- 1 tsp Jaggery
- 3 tsp Ghee
- 1 tsp Cumin Seeds
- 8 nos Curry leaves
- 1 tsp Kashmiri Red Chilli Powder
- 1 bunch Chopped Coriander Leaves
Instructions
- Take a bowl and mix ½ cup Chana Dal, ½ cup Tur Dal, ½ cup Urad Dal, ½ cup Moong Dal, and ½ cup Masoor Dal.
- Now take ½ cup of mixed dal and transfer to a pressure cooker and wash it with water thoroughly. Remaining mixed dal can be stored in a container and use it when needed.
- Now soak in water for 30 minutes.
- Now keep it on stove for cooking. Heat until it gets a boil. When there is a boil, foam can be seen on top layer. Remove it gently and throw away.
- Now close with lid and keep it for cooking on high flame until the first whistle.
- Now lower the flame and let it cook for 3 whistles. Turn off the flame and let it cool down.
- Now wash, clean and chop 3 nos Tomatoes and remove 8 nos Garlic cover and make paste of it until the cooker cools down.
- After the cooker cools down open the lid and add 1 tsp Turmeric Powder, and 1½ tsp Salt, mix it gently.
- Take 3 cup Water in a vessel and keep it for boiling.
- Now in a steel kadhai heat 3 tbsp Oil. Then add 7 nos Black Pepper 6 nos Clove, 2 nos Cinnamon and 3 nos Bay Leaf. Fry them on low flame for few seconds.
- Now add 1 tsp Mustard Seeds and 1 tsp Cumin Seeds and let it fry for few seconds. Mix it.
- Now add ¼ tsp Asafoetida, 4 nos Green Chilli, 10 nos Curry leaves, and 1 tbsp Garlic Paste. Fry them until light brown colour.
- Now add 1 tsp Coriander Powder and ½ tsp Garam masala. Mix it and fry for few seconds.
- Now add chopped tomatoes and cook on low flame until it separates oil.
- Now add boiled water from the vessel and 1 tsp Jaggery. Mix it.
- Now in a tadka kadai heat 3 tsp Ghee, then add 1 tsp Cumin Seeds, 8 nos Curry leaves, and 1 tsp Kashmiri Red Chilli Powder. Mix it and heat for few seconds.
- Now transfer it to Dal Kadhai. This will make restaurant style double tadka to dal.
- Now turn off the flame and add 1 bunch Chopped Coriander Leaves. Mix it. Panchratna Dal is ready.
Video
Notes
Serve hot with Rice or Chapati or Millets.