This is one another of those many recipes I have collected over the years from I don’t know where! The one thing I do know is that this dal is delicious. My picture may not look mouth wateringly tempting (my apologies) but you can take my word for it that it is tasty, filling and very comforting, like most dals.
“Panchratan” means five jewels and here refers to the five different lentils in this preparation. They are red gram lentils (tuvar dal), Bengal gram lentils (chana dal), moong lentils (moong dal), whole black gram lentils (sabut urad dal) and whole puy lentils (sabut masoor dal).
I am not very sure where this preparations has its origins (I do know it is not from the southern part of India) but a generous bit of ghee gives this dal a very rich taste. I have reduced the amount of fat a bit and substituted the ghee with oil here.
These lentils are cooked into a very soft, somewhat smooth and creamy texture but has just the right balance of spice. This dal is also very easy to make. All it requires in the way of preparation is soaking of the lentils a little ahead of time.
The mixed lentils in the recipe below includes red gram lentil (tuvar dal), Bengal gram lentil (chana dal), moong lentil (moong dal), whole black gram lentil (sabut urad dal) and whole red lentil (sabut masoor dal).
Dal Panchratan - A Five Lentil Gravy Preparation (GF, V)
Ingredients
- 1/2 cup lentils mixed (dals)
- 1 onion large , finely chopped
- 3/4 tsp garlic paste (or finely chopped adjusted to taste)
- 3/4 tsp ginger finely chopped / grated
- 3/4 tsp coriander powder
- 1/4 tsp turmeric powder
- 2 to 3 green chillies , slit (or as required)
- 1/2 tsp garam masala
- to taste salt
- 1 1/2 tsps lemon juice
- 1 tbsp coriander chopped
Instructions
- Soak the lentils (dals) in water for 3 to 4 hours. Cook the lentils (dals), in the water in which they were soaked, till they are very soft.
- Heat the oil and sautxe9 the onions till golden. Add the garlic, ginger and green chillies. Sautxe9 for a couple of minutes till the raw small disappears. Now add the coriander and turmeric powders and stir for about half a minute.
- Add the cooked lentils (dals) and the water in which they were cooked. Add the salt, mix well and bring to a boil. Turn the heat to medium and allow the lentils to simmer for a couple of minutes. If the dal is too thick, adjust to required consistency with water, but make sure the dal is on the thicker side and not watery.
- Stir in the garam masala, lemon juice and chopped coriander just before serving. Serve warm with chappathis, naan, or rice. This dal also makes a filling soup with bread.
- This Dal Panchratan goes to HOTM where January is the month for healthy u201cslimmingu201d food.
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
I am always looking for new recipies for dals and this looks so yummy.Lov ethe picture, bbeautiful colour too.
It’s the taste that matters but this does look yummy!! Beautiful pics too.Rosie x
All those ingredients sound delicious so I believe you it was a very tasty dish 😀
Yummy indeed, not to mention the nutritious part. Looks beautiful! :))
Yummy looking dish and very heart healthy too. Lovely pictures of the dhals..
Dal looks so rich in colour and texture.. must be an all time hit
Yummy n healthy post! Lovely click too.:-)
I think it is gorgeous and it makes MY mouth water!
Aparna, Anoop must be one! He was dressed like a decent kid (for me atleast!:P) for a change, in shorts,T shirt, a over shirt and slippers while others were in feathers, chains and one girl even came in wearing bikini! Kids of his age probably think noop is weird!! :DThere are 2 more Indian kids too, interesting to watch!:)
Definitely a recipe that you can fall back on when you need wholesome, nourishing food.
I love any kind of dal esp. the mili juli kind – paanch ratna ya navratna!I have never succeeded in capturing a dal well on camera, but there are so many in my draft! I know this one tastes good and it is a great entry:)
Sounds like such a healthy and nutritious dhal, looks yum too !
I never would have guessed this is so easy to make. It looks delicious and I know my wife would love it, too. I’ll have to give this one a try soon!
Your picture looks tempting indeed. This is certainly a staple recipe. Delicious.
i make this dal too, but I add white udad. Will try out ure version next time. nice pics.
I sometimes mix lentils together for the heck of it! It brings out a lovely different taste, doesn’t it?
Mix all dhals sounds good and protein rich too 🙂
I always like the taste of mixed dals in gravy. I too have a similar recipe in my blog.
🙂 I love dal and this seems perfect for a cold night!
Love the dal.Truly healthy and definitely delicious Aparna.I am not a dal person,but this is truly hearty.Thanks for the clarification on wheat germ.I will let you know if I get any other info.Thanks 🙂
Hey Aparna.. these are the ultimate comfort food in my case. i would love to try it and have it with white rice and ghee..
I love to mix and match my dals too…but this classic five dal combo is the best.
hi aparna! nice looking dal with the chilly on top – i am making a mixed dal today black urad and black masoor! today your page opened without hassle !
Can you imagine how long this will stick in my fridge, even with a minimal quantity of ingredients? I know of this recipe, just haven’t made it for that reason.
Yeah yeah I love this dal. I too have it scribbled in a book, since who knows when & from where. I love all the dals mixed together here.
Thank you for this great entry, it sounds great!
All those legumes and you forgot my event!!!…looks great aparna
Wat a healthy dish..great as always..
Thanks everyone.Yes, Asha. Anoop is the one. I guess this is one more example of the generation gap! :DI know, Harini. It isn’t very easy to capture a lot of Indian food on camera, especially the gravy/ dals. :(You’re welcome, Sweatha. :)Give this a go, MIke. Its worth it.Ah, gorgeous dal again, Rajani. I’m glad the problem has been resolved.This recipe makes enough for about 4 and probably for about 2 or 3 if you have it as soup, Sra.Srivalli, actually I haven’t forgotten you’re hosting MLLA. I have something else to send you. Keep a lookout for the post.:)
We tried this dal today and it was very good! Thank you! 🙂
Good to know you liked it, Kay.
I am from north and amchoor is our mainstay for all thins tangy. You do not fry it just mix in hot liquid or sprinkle on cooked dry preparations to keep the fruity flavor.
Thanks for that information. In the south we use tamarind as our “tang agent”, so to say. I don’t use amchoor much and I guess I need to add it at the end. Cooking it probably destroys the flavour.