Dal Panchratan is a popular dish in most Indian restaurants. ‘Panchratan’ means five jewels, and here five jewels represent five different kinds of lentils. The idea is to prepare a curry using these five kinds of lentils. It is very essential that you need to have an equal proportion of these. The method of preparing remains the same as any other dal tadka recipe.
Dal Panchratan | 5 Lentils Curry
Ingredients
- ¼ cup toor dal split pigeon peas
- ¼ cup chana dal split chickpeas
- ¼ cup moong dal split green gram
- ¼ cup masoor dal split brown lentils
- ¼ cup urad dal black gram lentil
- 1 cup finely chopped onion
- 1 cup finely chopped tomato
- 1 teaspoon whole cumin
- 2 teaspoon ginger & garlic paste
- 2 green chilies chopped
- ¼ cup chopped mint leaves
- 2 teaspoon red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- 1 tablespoon lemon juice
- ¼ teaspoon garam masala powder
- ¼ cup chopped coriander leaves
- 1 tablespoon ghee clarified butter
- 4 tablespoon cooking oil
- 1 tablespoon chopped ginger
- 1 teaspoon salt
Instructions
- Wash and boil the lentils with salt and few drops of cooking oil in a pressure cooker by adding enough of water (3 to 4 cups approx).
- Heat oil in a saucepan and add whole cumin, fry till it sizzles and turns slightly dark in color.
- Add chopped onion and saute till soft, followed by 2 tsp ginger garlic paste, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder, and 1/4 tsp turmeric powder. Fry for some time on low heat till the raw smell disappears. Add a few drops of water if spices stick to the saucepan.
- Now add chopped tomatoes, green chilies, and mint leaves. Fry till tomatoes are cooked and oil starts to separate from the masala.
- Add the boiled lentils along with its water and stir well so that the spices are well combined with lentils.
- Finally, add lemon juice, garam masala powder, chopped coriander, and salt if needed.
- Stir well, cover, and cook on low flame for 20 minutes. Keep stirring in between to avoid the lentils from sticking to the pan.
- Serve hot by pouring some ghee (clarified butter) and chopped ginger.
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