Mix Dal

Panchratna Dal (Five-Jewel Lentil Medley)
Panchratna Dal (Five-Jewel Lentil Medley)
  • Prep Time 20 min
  • Cook Time 35 min
  • Servings 4 People
Ingredients
  • 1 1.5 cups (approx. 1/3 cup of each) Mixed Dal (Toor, Moong Dhuli, Masoor, Chana, Urad Dhuli)
  • 2 4 cups (for cooking dal) Water
  • 3 1 tsp Turmeric Powder
  • 4 1.5 tsp, or to taste Salt
  • 5 2 tbsp Ghee or Vegetable Oil
  • 6 1 tsp Cumin Seeds (Jeera)
  • 7 1/4 tsp Asafoetida (Hing)
  • 8 1 medium, finely chopped Onion
  • 9 1.5 tbsp Ginger-Garlic Paste
  • 10 2, slit lengthwise (adjust to heat preference) Green Chillies
  • 11 1 medium, finely chopped or pureed Tomato
  • 12 1 tsp (adjust to heat preference) Red Chilli Powder
  • 13 1.5 tbsp Coriander Powder
  • 14 0.5 tsp Cumin Powder
  • 15 0.75 tsp Garam Masala
  • 16 3 tbsp, chopped (for garnish) Fresh Coriander Leaves
  • 17 1 tbsp (optional, for tang) Lemon Juice
  • 18 2 (optional, for tempering) Dry Red Chillies
Instructions
  • 1 Thoroughly wash the mixed dal under running water multiple times until the water runs clear. Soak the dal in 3 cups of fresh water for at least 30 minutes (or up to 2 hours for best results, especially for Chana Dal).
  • 2 Drain the soaked dal and transfer it to a pressure cooker. Add 4 cups of fresh water, 0.5 tsp turmeric powder, and 0.5 tsp salt. Close the lid and cook on medium-high heat for 4-5 whistles, then reduce heat to low and cook for another 10 minutes. Allow the pressure to release naturally. The dal should be tender but not completely mashed.
  • 3 While the dal is cooking, prepare the tempering (tarka). Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter. Then add asafoetida and dry red chillies (if using), and sauté for a few seconds.
  • 4 Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes. Add the ginger-garlic paste and slit green chillies, and cook for another 1-2 minutes until the raw smell disappears.
  • 5 Stir in the finely chopped or pureed tomato. Cook, mashing occasionally with the back of your spoon, until the tomatoes soften and the oil begins to separate from the mixture, approximately 5-7 minutes.
  • 6 Reduce the heat to low. Add the remaining 0.5 tsp turmeric powder, red chilli powder, coriander powder, and cumin powder. Sauté the spices for 1 minute, adding a splash of water if needed to prevent burning.
  • 7 Once the dal is cooked and the pressure has released, open the cooker and gently mash a small portion of the dal with a ladle to give it a creamy consistency, if desired. Add the cooked dal to the tempering mixture in the pan.
  • 8 Mix everything well. Check the consistency; if the dal is too thick, add some hot water gradually to reach your desired consistency. Add the remaining 1 tsp of salt (or to taste). Bring the dal to a gentle simmer for 5-7 minutes, allowing the flavors to meld.
  • 9 Stir in the garam masala and lemon juice (if using). Garnish generously with freshly chopped coriander leaves.
  • 10 Serve hot with steamed basmati rice, jeera rice, roti, naan, or paratha. A dollop of ghee on top before serving enhances the flavour.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

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