Panchratni Dal

This amazing  panchratni (5 jewels) dal uses 5 different varieties of lentils which I know is something a lot of people wont just have in the house but trust me it is worth it and you can substitute with other similar lentils. As with most dals this is good with rice, chapattis etc or just a bowl on its own.

Makes 5 portions


75g chana dal/yellow split peas
75g toor dal/pigeon peas
75g whole green moong dal/mung beans
75g masoor dal/split red lentils
75g urad dal/whole black lentils
2 teaspoons of vegetable oil
1/4 teaspoon of asafoetida
1/2 teaspoon of cumin seeds
1/4 teaspoon of black mustard seeds
Seeds of 3 cardamom pods
1 large onion, finely chopped
1″ piece of ginger, finely chopped
3 cloves of garlic, finely chopped
2 green chillis, finely chopped
1 teaspoon of extra hot chilli powder
1/2 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
Salt to taste
1 large tomato, pureed


  1. Wash the dals well and soak for an hour
  2. Add the dals to a pan and add 750ml water, bring to the boil and then simmer on a low heat for 40 to 50 minutes until cooked, add more water if required
  3. Heat the oil in a large pan and add the asafoetida, cumin seeds, cardamom seeds and mustard seeds and wait for them to pop
  4. Add the onion and cook for 3-4 minutes
  5. Add the ginger, garlic and chillis and cook for 1 minute
  6. Add the chilli powder, coriander powder and turmeric and cook for 1 minute stirring constantly
  7. Add salt and the pureed tomato and cook for another 4 minutes
  8. Mix in the cooked dal and cook on a low heat for another 10 minutes or until desired consistency is reached, adding more water if required.

Here is the mix of the five dals before cooking:


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