Creamy Mixed Lentils (Panchratna Dal)
Prep time
Cook time
Total time
Serves: 4 servings
Creamy Mixed Lentils (Panchratna Dal):
  • 3 tbsp BLACK LENTILS
  • 3 tbsp BENGAL GRAM
  • 3 tbsp MOONG LENTILS
  • 3 tbsp MASOOR DAL
  • 2 tbsp ghee, divided
  • ½ cup finely chopped onion
  • 2 tomatoes, finely chopped
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder (more or less as per taste)
  • 1 tsp coriander powder
  • 2 tsp cumin seeds, divided
  • Lime juice as per taste
Creamy Mixed Lentils (Panchratna Dal):
  1. Mix all 5 lentils and wash them in strainer under running water until water turns clear. To cook, you can either cook lentils in pot or pressure cooker. Add lentils to pot or pressure cooker and add water until lentils are fully covered. Cook until lentils are soft and fully cooked. In pot it will take 20-30 minutes or more/less depending on how fresh or old lentils are.
  2. In pressure cooker, it will take around 3-4 whistles.
  3. Meanwhile, in another pot, add 1 tbsp ghee. To it add 1 tsp cumin seeds and once it starts to splutter, add ginger paste, garlic paste, onions and salt. Saute on low-medium heat. Add tomatoes, red chili powder, turmeric powder and coriander powder and stir. Keep cooking until tomatoes are cooked.
  4. Add this onion-tomato mix to cooked lentils. Stir and cook on low heat. Add more water if it seems too thick. Taste and adjust salt if needed.Simmer for 15-20 minutes and keep stirring in between so it does not stick to the bottom of pot.
  5. Just before serving squeeze few drops of lime juice and freshly chopped cilantro if you have any on hand.
  6. In a small pot heat remaining 1 tbsp ghee and to it add remianing 1 tsp cumin seeds. Once seeds start to pop, add ½ tsp red chili powder and turn off the gas and immediately take the pot away from gas. Add this to the dal.
  7. Serve hot with rice or chapatis or loosen it more to serve as soup with bread!
Recipe by Naive Cook Cooks at