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).