PANCHRATNA DAL | PANCHMESH - PANCHRATAN DAL

Panchratni or panchratna /panchratan (meaning 5 Jewelled ) dal is a mix of 5 dals (lentils).Dal pancharatna is a delightful recipe where the panch (five) lentils are cooked together. The thick and rich dal panchratna is best suited for parties and can be enjoyed with both basmati rice and rotis.

Though it is one of most favored Mughlai dal, it is equally popular in Punjabi cuisine as Dal panchmel or Dal panchratni & even in rajasthani cuisine  as Panchmesha Dal or Panchmel Dal.In Panchratna Dal some Dal(Pulse) are over-cooked and some are under-cooked, as the time to get tender of each dal is different from the other Dal.

Ingredients :

Toover/Toor dal ( Arhar/ pigeon) - 1/4 cup
Yellow Moong  dal(split green grams) - 1/4 cup
 Urad Dal(split black lentils)
Channa Dal (split bengal gram) - 1/4 cup
Masoor Dal(split red lentils) -- 1/4 cup
Salt - according to the taste or 3/4 tea spoon.
Tomatoes -2
Onion -1

 

Ingredients - Tadka(Tempering):
 Ghee - 1-2 table spoon.
 Hing (asafoetida) - 2 pinch.
 Cumin seeds (jeera) - 1/2 tea spoon.
Red Chilli - 2-3  / 1 tsp red chilli powder
Ginger - 1 inch.
 Green Chilli - 2 (chopped)
 Turmeric powder - 1/2 tea spoon.
 Coriander powder - 1 tea spoon.

Garnishing 
Coriander leaves - 1 table spoon (chopped)

Spice to grind to powder (garam  masala) 
Black pepper (kali miri) - 6-8
Laung (cloves) - 4 
Cardamom ( green elaichi) - 2

Method :
1.Wash and soak all the Dal(s) for 1 hour.

2.Put the soaked Dal(s) in the cooker with 2 cup water. Add Salt and Turmeric powder to it and close the cooker for up to 3-4 whistle. Turn off the flame and let the steam release.

3. Grind Black Pepper, Laung, and Cardamom into fine  powder.

4.  Chop onions & tomato.

5.Heat the ghee in a kadhai and add the cumin seeds,red chilli powder/ red chillies.When the seeds crackle, add the hing,onions and saute till they turn transparent..Add the Ginger, and Green Chilli,chopped  tomatoes, mix well and saute for another 2 minutes.
6.Add the cooked dals, ground  garam masala powder,  coriander powder and salt, mix well and cook for 10 minutes or till raw smell goes.
7.Turn off the flame and garnish it with Coriander leaves. Panchratna Dal is ready.
8. Serve hot for rotis /naan & basmati rice.