Panchratna Dal (पंचरतन दाल) is a delicious and healthy dal recipe of Rajasthani cuisine. It is prepared by mixing five types of lentils (dal) like arhar dal, chana dal, moong dal, masoor dal and urad dal. This is a simple, nutritious and healthy dal. It has the nutritions and goodness of five lentils. This dal is one of the good sources of protein for vegetarians. As lentils are used in split form, this panchratna dal is a quick recipe and can be cooked within minutes. Nowadays you can easily purchase the combination of 5 lentils from grocery stores.
There are so many variations of dal. Every region in India has its own method to cook dal. Some people cook with onion and garlic. Some prefer to add only tomatoes or some people prepare dal with just simple tempering of heeng jeera. When vegetables and a special type of masala is added, then it is known as sambhar. So you can give the variation which you prefer.
The flavour of spices and assorted dal both make this dish delightful. In this recipe, all lentils are used in split form. This dal is simply made with basic ingredients like turmeric, red chilli powder, coriander powder and garam masala. Tampering also gives a nice and strong aroma to the dish. This panchratna dal gets a nice tangy flavor from amchoor powder.
This creamy and protein rich mix dal is served with bati, roti and rice. This can be paired with jeera aloo, green coriander chutney and lemon pickle.
Check other dal recipes:
Course: Main course
Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
¼ cup hari moong dal
¼ cup lal masoor dal (skinned and split masoor)
¼ cup chana dal
¼ cup arhar dal
1 tsp. turmeric Powder (Haldi)
½ tsp. coriander powder
½ tsp. amchoor powder
¼ tsp. garam masala
½ tsp. red chilli powder
Salt as per taste
Water as required
1 Pinch of Asafoetida (Heeng)
2 Teaspoons Ghee
2 medium size tomatoes
½ inch ginger
Wash with running water until water runs clear.
Soak dal into enough water for 30 minutes.
Drain the water and add dal into a pressure cooker.
Add 3 cup water, turmeric powder, salt and coriander powder. Stir to mix.
Cover with the lid, put the weight on. Switch on the flame.
Let it cook for 2 or 3 whistles on medium heat till dal cooked completely. This dal doesn’t take too much time to cook. Once the pressure is released, open the lid. Check the consistency of dal. If thick then add little water and mix. Add amchoor powder and garam masala.
Mash the cooked dal lightly.
Heat oil or ghee in a pan. Add jeera and heeng.
When jeera crackle and change in color, add tomato puree. Fry tomatoes till oil releases.
Switch off the flame.
Now pour this tampering into pressure cooked dal and mix well.
Transfer it to a serving bowl. Top the dal with1 tsp. ghee and serve hot with jeera rice or plain rice and chapati accompanied with papad, pickle and salad.
There are so many variations of dal. Every region in India has its own method to cook dal. Some people cook with onion and garlic. Some prefer to add only tomatoes or some people prepare dal with just simple tempering of heeng jeera. When vegetables and a special type of masala is added, then it is known as sambhar. So you can give the variation which you prefer.
The flavour of spices and assorted dal both make this dish delightful. In this recipe, all lentils are used in split form. This dal is simply made with basic ingredients like turmeric, red chilli powder, coriander powder and garam masala. Tampering also gives a nice and strong aroma to the dish. This panchratna dal gets a nice tangy flavor from amchoor powder.
This creamy and protein rich mix dal is served with bati, roti and rice. This can be paired with jeera aloo, green coriander chutney and lemon pickle.
Check other dal recipes:
Course: Main course
Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
For Dal --
¼ Cup Dhuli urad dal¼ cup hari moong dal
¼ cup lal masoor dal (skinned and split masoor)
¼ cup chana dal
¼ cup arhar dal
1 tsp. turmeric Powder (Haldi)
½ tsp. coriander powder
½ tsp. amchoor powder
¼ tsp. garam masala
½ tsp. red chilli powder
Salt as per taste
Water as required
For the Tempering (Chaunk) --
1 Teaspoon Cumin Seeds (Jeera)1 Pinch of Asafoetida (Heeng)
2 Teaspoons Ghee
2 medium size tomatoes
½ inch ginger
Instructions:
Pressure cooking of dal --
Combine all the lentils and remove stones or debris.
Wash with running water until water runs clear.
Soak dal into enough water for 30 minutes.
Drain the water and add dal into a pressure cooker.
Add 3 cup water, turmeric powder, salt and coriander powder. Stir to mix.
Cover with the lid, put the weight on. Switch on the flame.
Let it cook for 2 or 3 whistles on medium heat till dal cooked completely. This dal doesn’t take too much time to cook. Once the pressure is released, open the lid. Check the consistency of dal. If thick then add little water and mix. Add amchoor powder and garam masala.
Mash the cooked dal lightly.
Making Panchratna dal:
Wash the tomatoes and chop finely. Blend it with ginger into a smooth paste.Heat oil or ghee in a pan. Add jeera and heeng.
When jeera crackle and change in color, add tomato puree. Fry tomatoes till oil releases.
Switch off the flame.
Now pour this tampering into pressure cooked dal and mix well.
Transfer it to a serving bowl. Top the dal with1 tsp. ghee and serve hot with jeera rice or plain rice and chapati accompanied with papad, pickle and salad.
Tips:
- If you are using onion and garlic, add chopped onion and garlic before tomato puree. Fry onion till they become translucent and raw aroma disappear.
- Panchratna dal is not thin and usually has a medium to thick consistency. So you can adjust the amount of water you want.
- You can add curry leaves. They give an aromatic flavour.
- Use ghee for enhanced flavor and taste instead of oil.
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