Pancharatna Dal
Pancharatna Dal is a traditional Indian lentil recipe made using five different dals cooked together. The name comes from the Sanskrit words Pancha, meaning five, and Ratna, meaning gems. This dish is called Pancharatna Dal because each dal adds its own unique taste, texture, and nutrition. It is a comforting, protein-rich recipe that is commonly prepared in Indian households.
This mixed dal recipe is simple to make and does not require heavy spices. The natural flavour of lentils is the highlight of this dish. Pancharatna Dal is mildly spiced, creamy in texture, and easy to digest. It is perfect for everyday meals and can be enjoyed by both kids and adults.
What Makes Pancharatna Dal Special
Pancharatna Dal stands out because it combines five lentils in one dish. These lentils cook together and create a balanced and wholesome meal. Some dals make the dish creamy, while others add thickness and richness. When simmered properly, the flavours blend beautifully.
This Indian dal recipe is high in plant-based protein and fibre. It is a great option for vegetarians and those looking for healthy comfort food.
Ingredients Used for Pancharatna Dal
The traditional Pancharatna Dal recipe uses five lentils: toor dal, chana dal, moong dal, masoor dal, and urad dal. These dals are easily available in Indian kitchens. Basic spices like turmeric, cumin seeds, ginger, garlic, and green chilli are used to enhance the flavour.
Five different dals are used in Pancharatna Dal.
Each lentil looks unique, highlighting the variety used in Pancharatna Dal.
You can make onion and tomato optional and adjust them based on your preference. Use ghee for tempering, as it adds a rich aroma and authentic taste to the dal.
How to Prepare Pancharatna Dal
To prepare Pancharatna Dal, wash all five dals together until the water runs clear. Soak them for about 30 minutes to ensure even cooking. Then pressure-cook the soaked dals with water, turmeric, and salt until they become soft.
Lightly mash the cooked dal to achieve a creamy consistency. Meanwhile, heat ghee or oil in a separate pan. Add cumin seeds and let them crackle. Sauté ginger, garlic, green chilli, and onion until they release their aroma. Add chopped tomatoes and mild spices, and cook them until soft.
Mix the cooked dal with the tempering and let it simmer for a few minutes so the flavours blend well. Finally, garnish with fresh coriander before serving.
Serving Suggestions and More Dal Recipes
Pancharatna Dal tastes best when served hot with steamed rice, jeera rice, or roti. It also pairs well with papad, pickle, and curd. Adjust the consistency by adding water as needed.
If you enjoy comforting Indian dal recipes, be sure to check out dal makhani and other delicious dal recipes on the blog. They are easy to make and perfect for both everyday meals and special occasions.
Pancharatna Dal
Ingredients
Lentils (total ¾ cup)
- 3 tbsp Toor dal arhar
- 3 tbsp Chana dal
- 3 tbsp Moong dal yellow
- 3 tbsp Masoor dal
- 3 tbsp Urad dal split or whole, black
Other
- Water as needed
- 1 tsp oil
- ¼ tsp Turmeric powder
- Salt to taste
For tempering (tadka)
- 2 tbsp Ghee or oil
- 1 tsp Cumin seeds
- 3-4 Garlic cloves finely chopped
- 1 tsp Ginger finely chopped
- 1 Onion finely chopped
- 1 Tomato finely chopped
- ½ tsp Kashmiri chilli powder
- 1 tsp Coriander powder
- ¼ tsp Garam masala optional
- A pinch of Asafoetida hing
- 2 tsp Kasuri methi leaves dried
- 1 tsp sugar optional
- Fresh coriander for garnish
Instructions
- Wash all five dals together until water runs clear.3 tbsp Toor dal, 3 tbsp Chana dal, 3 tbsp Moong dal, 3 tbsp Masoor dal, 3 tbsp Urad dal
- Pressure cook with water, turmeric, oil and salt for 4–5 whistles (or cook in a pot until soft and creamy). Mash lightly.Water, 1 tsp oil, ¼ tsp Turmeric powder, Salt to taste
- Heat ghee/oil in a pan.2 tbsp Ghee or oil
- Add cumin seeds, hing, garlic and ginger. Sauté until aromatic.1 tsp Cumin seeds, 3-4 Garlic cloves, 1 tsp Ginger, A pinch of Asafoetida
- Add onion, cook till golden.1 Onion
- Add tomato and cook until soft and oil separates.1 Tomato
- Add Kashmiri chilli powder, coriander powder, and garam masala. Mix well.½ tsp Kashmiri chilli powder, 1 tsp Coriander powder, ¼ tsp Garam masala
- Add cooked dal, mix, and simmer for 8–10 minutes.
- Adjust water for desired consistency. Add the dried and crushed kasuri methi leaves and sugar if using.2 tsp Kasuri methi leaves, 1 tsp sugar
- Garnish with fresh coriander. Optional: add a little ghee on top.Fresh coriander for garnish
Serving Suggestions
- Serve hot with steamed rice, jeera rice, or roti
- Goes well with papad, pickle, and curd
Frequently Asked Questions
Pancharatna Dal is an Indian mixed lentil dish made using five different dals (“pancha” = five, “ratna” = gems). It is nutritious, protein-rich, and mildly spiced.
Commonly used combination: toor dal (Arhar), chana dal, moong dal (yellow), masoor dal, urad dal (split, white). Exact combinations may vary by region.
Yes. You can substitute with available dals, but try to keep at least one soft dal (moong/masoor). One thick dal (chana/toor). One creamy dal (urad)
Mostly yes when pressure-cooked. For stovetop cooking, soaking the dals for 30–45 minutes helps them cook evenly.
Traditionally, it is mildly spiced, allowing the flavour of lentils to stand out. Spice levels can be adjusted easily.
Absolutely. Many temple-style versions skip onion and garlic and use only cumin, ginger, and hing for flavour.
It should be creamy and slightly thick, not watery and not too mashed—similar to a slow-simmered dal.
Yes. It tastes even better the next day as flavours deepen. Store refrigerated for up to 2 days.
Reheat on low flame with a little water. Stir occasionally to prevent sticking.
Yes. Freeze for up to 2–3 weeks in airtight containers. Thaw and reheat gently.
Ghee – best aroma and traditional taste
Mustard oil – regional flavour
Neutral oil – lighter option
Steamed rice or jeera rice, Roti or paratha, Papad, pickle, and raita.
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