📝 About This Recipe
Hailing from the royal kitchens of Rajasthan, Panchratna Dal is a spectacular 'five-jewel' blend of lentils that offers a complex symphony of textures and earthy flavors. This protein-rich masterpiece combines Toor, Moong, Chana, Masoor, and Urad dal, slow-cooked and finished with a double-tempering of ghee and aromatic spices. It is the ultimate comfort food that bridges the gap between everyday home cooking and festive Indian banquets.
🥗 Ingredients
The Five Jewels (Lentils)
- 1/4 cup Toor Dal (Split Pigeon Peas) (washed and rinsed)
- 1/4 cup Moong Dal (Split Yellow Gram) (washed and rinsed)
- 1/4 cup Chana Dal (Split Bengal Gram) (soaked for 30 mins)
- 1/4 cup Masoor Dal (Split Red Lentils) (washed and rinsed)
- 1/4 cup Urad Dal (Split Black Gram) (washed and rinsed)
Pressure Cooking Aromatics
- 4 cups Water (adjust for desired consistency)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Ghee (prevents frothing)
The Masala Base
- 2 tablespoons Ghee (Clarified Butter) (for authentic flavor)
- 1 teaspoon Cumin Seeds
- 1 large Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2 pieces Green Chilies (slit lengthwise)
- 2 medium Tomatoes (finely diced)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
The Final Tadka (Tempering) & Garnish
- 1 tablespoon Ghee
- 2 pieces Dry Red Chilies (whole)
- 1/4 teaspoon Asafoetida (Hing) (essential for digestion)
- 1/4 cup Fresh Coriander (finely chopped)
- 1 inch Ginger (cut into juliennes)
👨🍳 Instructions
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1
Begin by rinsing all five dals together under cold running water until the water runs clear. Soak the Chana Dal specifically for 30 minutes beforehand as it takes longer to cook than the others.
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2
In a pressure cooker, add the rinsed lentils, 4 cups of water, turmeric, salt, and a teaspoon of ghee. The ghee prevents the dal from foaming up and clogging the vent.
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3
Pressure cook for 4-5 whistles on medium heat. If using an Instant Pot, cook on high pressure for 10 minutes followed by natural pressure release. The lentils should be soft and mashable but not completely pulverized.
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4
While the dal cooks, heat 2 tablespoons of ghee in a heavy-bottomed kadai or deep pan over medium heat.
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5
Add the cumin seeds. Once they sizzle and turn aromatic, add the finely chopped onions. Sauté until the onions turn a golden brown color (about 6-8 minutes).
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6
Stir in the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell disappears.
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7
Add the diced tomatoes along with a pinch of salt. Cook until the tomatoes turn mushy and the oil (ghee) begins to separate from the sides of the masala.
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8
Lower the heat and add the coriander powder and Kashmiri red chili powder. Stir quickly for 30 seconds to toast the spices without burning them.
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9
Whisk the cooked lentils lightly with a spoon and pour them into the masala base. Stir well to combine.
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10
Adjust the consistency with hot water if the dal is too thick. Simmer on low heat for 5-7 minutes to allow the flavors to meld together.
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11
Sprinkle the garam masala and half of the fresh coriander over the dal. Stir and turn off the heat.
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12
For the final 'royal' touch, prepare the second tempering. Heat 1 tablespoon of ghee in a small tadka pan. Add the dry red chilies and asafoetida.
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13
Once the chilies darken slightly, pour this sizzling tempering directly over the dal and immediately cover with a lid for 2 minutes to trap the smoky aroma.
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14
Uncover, garnish with the remaining coriander and ginger juliennes, and serve hot.
💡 Chef's Tips
Always soak the Chana Dal for at least 30 minutes; because it is the hardest lentil, soaking ensures it finishes cooking at the same time as the softer Moong and Masoor. For a smoky 'Dhungar' flavor, place a small piece of red-hot charcoal in a bowl inside the dal pot, pour a teaspoon of ghee over it, and seal the lid for 5 minutes. Use Kashmiri Red Chili powder specifically for that iconic bright red color without making the dish overwhelmingly spicy. Don't skip the second tempering (Tadka); it is the secret to the restaurant-style depth of flavor and aromatic punch. If the dal thickens upon standing, always reheat it with a splash of hot water rather than cold water to maintain the texture.
🍽️ Serving Suggestions
Serve hot with Jeera Rice (Cumin Rice) or steamed Basmati rice for a classic pairing. Pairs beautifully with Garlic Naan or Missi Roti to scoop up the thick, creamy lentils. Accompany with a side of crunchy Boondi Raita and a fresh kachumber salad (cucumber, onion, tomato). Serve with a wedge of lemon and some spicy mango pickle on the side to cut through the richness of the ghee. A glass of chilled sweet or salted Lassi makes the perfect beverage to round off this hearty meal.