Five Lentil Curry | Pancharatan Dal Recipe

Pancharatan Dal is a Rajasthani style dal made my mixing 5 different types of lentils/dal. This protein rich dal is served along with Baati (indian bread) or even simple along with Jeera rice, roti for lunch or dinner.

MAIN INGREDIENTS

Lentils / Dal – 1/4 cup of all the five lentils, Toor dal / split pigeon peas, Chana dal / split bengal gram, Moong dal / split green gram, Urad dal / split black gram, Masoor dal / red lentils

Ghee – 2 tbsp of Ghee / Clarified butter, for vegan use coconut oil or any cooking oil of your choice

Onion – 1 medium size red Onion, finely chopped 

Tomatoes- 2 medium size Tomatoes, chopped

Spices – Turmeric, chili, coriander powder, asafetida(hing) and garam masala powder

Other ingredients – Minced ginger, chopped garlic, mustard seeds, cumin, dry red chili, curry leaves, fresh cilantro and salt for seasoning.

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

• In a bowl take ¼ cup toor dal, ¼ cup urad dal, ¼ cup moong dal, ¼ cup masoor dal and ¼ cup chana dal.
• Rinse well for 2 to 3 times and soak for 20 mins.
• Chop garlic, onion, tomatoes, minced ginger and arrange all the spices for cooking.

STEP 2 : Dal Cooking

• In Instant pot add soaked mixed lentils, 1/2 tsp turmeric powder and 3 cups of water and mix well.
• Close the instant pot with lid, set pressure valve to sealing and pressure cook at high for 15 mins.
• When dal cooking time completed, allow natural release for 10 mins, followed by quick pressure release.

STEP 3 :

• Mean while heat a large pan at medium, add 1 tbsp of ghee once melted add mustard seeds, allow to splutter.
• Then add cumin, chopped garlic, ginger, dry red chili and saute until garlic golden brown.

STEP 4 :

Add chopped onions, hing, curry leaves and saute until translucent.

STEP 5 :

Reduce the heat to low and add chili powder, coriander powder and saute for few seconds.

STEP 6 :

Add in the chopped tomatoes and cook until tomatoes are soft and mushy. Takes about 4 mins.

STEP 7 :

Once all of the steam has escaped from Instant pot and the pin drops down, open the the lid carefully and smash the dal with potato masher. 

STEP 8 :

• To the onion tomato curry, add the mashed dal, salt, 1/2 cup water and give a good mix. If required add more water to adjust the consistency.
• Let it cook for 2 mins on medium heat.

STEP 9 : Final preparation

Finally add 1/4 tsp of garam masala and chopped cilantro and mix well.

STEP 10 : Tempering

• Before serving the dal, lets prepare tempering heat 1 tsp ghee on low heat, add 1/2 tsp cumin, ¼ tsp chili powder and 2 dried red chili.
• Immediately pour the tempering over dal. make sure the tadka doesn’t get burnt.

STEP 10 : Serving

Enjoy panchmel dal or pancharatna dal with roti or jeera rice.

TIPS AND TRICKS:

• Stovetop Pressure Cooker Method: Follow the same steps as above and cook for 4 to 5 whistles on medium flame. Let the pressure release naturally.
• How to make Mushy Dal – Soak the dal for 20 mins in water or 10 mins in hot water, then drain the dal and cook in instant pot along with turmeric and water at high pressure for 15 mins, allow 10 mins of natural release and followed by quick pressure release. Pressure cooking time might increase if you did not soak the lentil/dal.
• Vegan – I have used clarified butter, you can use coconut oil or any type of cooking oil of your choice.
• Storing – Refrigerate leftover in an airtight container for up to 5 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency of dal and add salt as required.

OUR LATEST FEATURED VIDEO