Dal Panchratan | 5 Lentils Curry
Dal Panchratan is a popular dish in most Indian restaurants. 'Panchratan' means five jewels, and here five jewels represents five different kinds of lentils.
Servings 4
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.