Dal Panchratan/ Dal Curry with 5 Lentil Variety – Day 4

Ever since I saw this recipe in Edible Garden, I have been thinking of making it. Somehow my eyes got fixated to the picture of 5 lentils in that glass bowl.  One good thing about staying in Delhi is, you name a Dal you get it here. Dal also happens to be Dh’s favourite and he loves the Dal-Roti combo. Oh yeah! He is a “Dal Roti Khao, Prabhu ke Gun Gaoo!!” types. So I got this bag of mixed Dal from Supermarket and followed Nags‘s recipe to T. Thank you Nags! It just tastes yummy!

Dal Panchratan

Cooking time : 30 Minutes

Serves : 2 to 4


1 Large Cup of Mixed Dal
1/4 tsp turmeric powder
1 large tomato, pureed
1 large onion, ground to a paste
1″ piece of ginger, grated
3 cloves of garlic
1 tsp red chilli powder
Salt to taste

For Tempering:

2 Tsp Ghee
1 Tsp Jeera (Cumin Seeds)
1-2 Coriander leaves


  • Cook the Mixed Dal in the Pressure Cooker with around 5 Cups of water and a little bit of turmeric. Keep it for atleast 5-6 whistles. The Dal should be cooked mushy.
  • Heat the oil in a kadai  and add Jeera.
  • When Jeera turns brown,  add the ginger and garlic and fry for a minute.
  • Next, add the ground onion paste and Chilly powder.
  • Cook it till oil starts separating from the onion gravy and its fried. Add the Tomato Puree and Salt.
  • Simmer it for about 3-4 minutes.
  • Finally, add the cooked dal, mix well and simmer for 5 mins until all the flavours have blended. 
I made it for dinner and had it with hot Phulkas/ Rotis and it tasted yummy!


P.S – Sending this entry to Legumes and Lentil Event


4 responses

  1. thanks for trying this 🙂

    1. Thank you so much for dropping by! It means a lot to me..:)

  2. Looks tempting, thanks for the recipe. 🙂

    1. @Saru – Thanks 🙂

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