Go Back
Panch Ratni Dal
Prep Time
10 mins
Cook Time
50 mins

Five types of dal (lentils) slow cooked and tempered with whole spices

Course: Main
Cuisine: Indian
Keyword: chana dal, dal, masoor dal, mixed lentils, red lentils, toor dal, urad dal, yellow mung dal
Servings: 6 people
  • 1/4 th cup Chana dal | Split chickpeas
  • 1/4 th cup Masoor dal | Red lentils
  • 1/4 th cup Mung dal | Green mung beans
  • 1/4 th cup Toor dal | Split pigeon peas
  • 1/4 th cup Urad dal | Split black gram lentils
  • 3 cups Water
  • 2 medium Onions (chopped)
  • 3-4 cloves Garlic (chopped)
  • 1 inch Ginger (grated)
  • 3 tablespoon Ghee
  • Salt (to taste)
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • Corainder (to garnish)
  • 1 tablespoon Yoghurt (to garnish)
  1. Wash dals and soak for 20-30 minutes.

  2. In a thick-bottomed pan, heat the water. Add the soaked dals and cook on low flame. Keep skimming the surface to remove the froth.

  3. Once the froth is removed, add the chopped onion, 1 teaspoon each of salt, turmeric, red chilli powder, garam masala powder and mix.

  4. Stir occasionally from the bottom and scrape the sides to make sure the dal does not stick to the pan’s surface.

  5. Cook till the dal is soft and has broken. Adjust the salt.

  6. In a small pan or kadhai, heat ghee. Add the dried red chilli, coriander seeds, cumin and let them splutter.

  7. Add the garlic and ginger. Sauté a few seconds to release the aroma.

  8. Pour into the cooked dal; cover immediately and leave for a minute.

  9. Uncover and stir well, from the bottom and the sides. Simmer for 5 minutes. Remove from the flame.

  10. Garnish with beaten yogurt, a dash of lime juice or some chopped coriander leaves and serve hot with rice or Indian breads.