📝 About This Recipe
Hailing from the royal kitchens of Rajasthan, Pancharatna Dal is a spectacular 'five-jewel' blend of lentils that offers a complex harmony of textures and nutty undertones. This protein-rich masterpiece combines Toor, Moong, Chana, Masoor, and Urad dal, slow-cooked with aromatic spices and finished with a decadent ghee-tempering. It is the ultimate comfort food that bridges the gap between humble home cooking and celebratory festive dining.
🥗 Ingredients
The Five Jewels (Lentils)
- 1/4 cup Toor Dal (Split Pigeon Peas) (rinsed thoroughly)
- 1/4 cup Moong Dal (Split Yellow Mung) (rinsed thoroughly)
- 1/4 cup Chana Dal (Split Bengal Gram) (soaked for 30 minutes for even cooking)
- 1/4 cup Masoor Dal (Split Red Lentils) (rinsed thoroughly)
- 1/4 cup Urad Dal (Split Black Gram) (rinsed thoroughly)
The Aromatics & Base
- 4 cups Water (plus more if needed for consistency)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Ghee (Clarified Butter) (use oil for a vegan version)
- 1 medium Red Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2 medium Roma Tomatoes (finely diced)
- 2 pieces Green Chilies (slit lengthwise)
The Tadka (Tempering)
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing) (essential for digestion)
- 2-3 pieces Dry Red Chilies (whole)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1/2 teaspoon Garam Masala (added at the very end)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by mixing all five lentils together in a large bowl. Rinse them under cold running water 3-4 times until the water runs clear. Soak the mixture for at least 30 minutes to ensure the tougher Chana Dal softens properly.
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2
In a pressure cooker or a heavy-bottomed pot, add the soaked lentils, 4 cups of water, turmeric powder, and salt. If using a pressure cooker, cook for 4-5 whistles until soft. If using a pot, simmer for 35-40 minutes until the lentils are completely tender.
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3
Once cooked, whisk the lentils lightly with a wooden spoon or 'madhani' to partially mash them. You want a creamy consistency while still retaining some texture from the Chana Dal.
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4
In a separate heavy skillet or kadai, heat 1 tablespoon of ghee over medium heat. Add the finely chopped onions and sauté until they turn a light golden brown.
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5
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma of the garlic disappears.
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6
Stir in the diced tomatoes. Cook for 5-6 minutes, mashing them slightly with your spatula, until they become soft and the ghee begins to separate from the sides of the masala.
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7
Pour the cooked lentil mixture into the onion-tomato masala. Stir well to combine. If the dal is too thick, add half a cup of hot water to adjust the consistency.
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8
Let the dal simmer on low heat for 5-8 minutes. This allows the lentils to absorb the flavors of the aromatics.
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9
Prepare the final 'Tadka' (tempering). In a small tempering pan, heat the remaining 1 tablespoon of ghee. Add the cumin seeds and let them sizzle and brown.
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10
Add the whole dried red chilies and the asafoetida (hing). Turn off the heat and immediately stir in the Kashmiri red chili powder—the residual heat will bloom the spice without burning it.
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11
Immediately pour this sizzling tempering over the simmering dal. You should hear a loud 'shhh' sound—this is the secret to a flavorful dal!
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12
Sprinkle the garam masala and crushed kasuri methi over the top. Cover the pot with a lid for 2 minutes to trap the smoky aromas.
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13
Remove the lid, garnish generously with fresh cilantro, and give it one final gentle stir before serving.
💡 Chef's Tips
Soaking the lentils, especially the Chana Dal, is crucial for even cooking; otherwise, some will be mushy while others remain hard. Always use hot water when adjusting the consistency of the cooked dal to keep the fats emulsified and the texture smooth. For a smoky 'Dhungar' flavor, place a small piece of glowing charcoal in a bowl inside the dal pot, pour a drop of ghee on it, and cover for 5 minutes. Don't skimp on the ghee—it is the carrier for all the fat-soluble spices and provides the signature silky mouthfeel. If you don't have all five lentils, you can substitute with what you have, but try to keep at least three for the intended complexity.
🍽️ Serving Suggestions
Serve hot with Jeera Rice (Cumin Rice) or steamed Basmati rice for a classic pairing. Pair with buttery Garlic Naan or crisp Missi Rotis to scoop up the thick, creamy lentils. Serve alongside a side of fresh Kachumber salad (cucumber, tomato, and onion) for a refreshing crunch. A dollop of spicy mango pickle or lime pickle on the side adds a perfect tangy contrast. For a complete meal, serve with a side of dry vegetable stir-fry like Aloo Gobi or Bhindi Masala.