Punj Rattani Dal


  • Green gram (sabut moong) - 2 tbsps
  • Lentil (sabut masoor) - 2 tbsps
  • Black Gram (sabut urad) - 2 tbsps
  • Bengal gram split (chana dal) - 2 tbsps
  • Pigeon pea split (toovar dal) - 2 tbsps
  • Onion - 1 medium sized
  • Fresh coriander leaves - a few sprigs
  • Tomatoes - 2 medium sized
  • Yogurt - 2 tbsps
  • Desi ghee - 1l tbsps
  • Red chilli powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - to taste
  • White butter - 2 tbsps
  • Paanch phoran - 1/4 tsp
  • Garam Masala powder - 1/2 tsp


  1. Pick and wash grams and dals well. Soak in two cups of water for an hour. Drain and pressure Cook with the cups of water till done.
  2. Peel, wash and chop onion finely. Clean, wash and chop coriander leaves. Wash and chop tomatoes. Whisk yogurt. 3.Heat Desi ghee in a thick bottomed vessel, add onion and Fry till it turns a light brown.
  3. Add red chilli powder, turmeric powder and stir.
  4. Add the cooked dals and salt to taste. Mash lightly against the sides of the pan with a ladle. Continue to cook stirring continuously for two to three minutes.
  5. Heart white butter in a deep pan, add panch phoron, chpped tomato, yogurt, garam Masala powder and sauté on medium heat till the fat rises to the surface.
  6. Add it to the falls and simmer, stirring occasionally for two to the minutes.


Paanch photon is a mixture of equal quantities of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and onion seeds.


Simply Indian


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Punj Rattani Dal