Daal, the thick purée-like stew or soup made from dried lentils or beans is one of the cornerstones of Indian cuisine. I often joke that we may have daal running in our veins because that’s one protein eaten in every corner of the Indian subcontinent, whether you’re a vegetarian or not. There are a huge variety of recipes made from different lentils, all of them wonderful.
Today’s recipe is nutritionally rich panchratna daal. This daal is sophisticated despite the relative modesty of its components. Panchratna means five jewels that refer to five different lentils in the preparation of this Daal. They are Toor dal (Arhar dal), Chana dal, Red Malka masoor dal, Moong dal, and Urad dal. These lentils can be easily obtained at Indian and Canadian grocery stores.
There are many versions of panchratna daal, the tempering also differs from region to region and person to person. Some prefer to cook it without onions and add raw tomatoes at the end while the others use onions and tomatoes. Some regions use tamarind and amchur (dry mango powder) for the souring element. Some preparations will call for curry leaves and some don’t.
Here’s how I make this delicious and utterly satisfying panchratna daal. I first sauté onions and tomatoes and then, add dried lentils to cook. Once the daal is done cooking, a final tempering of ghee with chilies is added to give it a simple but elegant finish. I often squeeze in a little lemon juice before eating, it elevates the taste.
This daal is usually served slightly thick and as you store it, it gets even thicker but if you want a soupy version that is absolutely fine too. Add more water and adjust the seasoning to suit your preferences. Any flatbread would go along well with this daal, or even some hot basmati rice and a vegetable side dish. I opted for a mixed vegetable pulao to complement the meal.
This is a great pantry recipe, which I welcome you to try and enjoy! And, in case you do, please feel free to tag me on Instagram, facebook or leave a comment here.
A great pantry recipe made with 5 lentils.
Ingredients
- 1/4 cup toor daal (Split Pigeon Pea)
- 1/4 cup moong daal (split green gram)(with or without skin)
- 1/4 cup urad daal (split black gram/ black lentils) (with or without skin)
- 1/4 cup chana daal (split Bengal gram)
- 1/4 cup masoor daal (split red lentils)
- 3 cups (+) water
- 1 tsp red chili powder,
- 2 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 1 tsp garam masala
- 1 small onion, 1/4 cup finely chopped
- 2 tsp ginger and garlic paste
- 1 large tomato, 3/4 cup finely chopped
- 3/4 tsp turmeric powder
- Salt to taste
- 2 tbsp fresh cilantro, chopped
- lemon
- 2 tbsp ghee
- 3-4 dried red chili
- 1/4 tsp red chili powder
Instructions
- Rinse all the lentils under cold water thoroughly.
- Start the instant pot on saute mode on Normal, add 2 tbsp oil or gee and allow it to heat up for a minute.
- Add the cumin seeds to the pot. Once the cumin seeds brown and begin to pop, add the onion. Stir-fry until the onions begin to brown.
- Add the ginger and garlic paste, turmeric powder, red chili powder and stir-fry for 30 seconds.
- Add in the tomatoes and cook, stirring constantly with a wooden spoon, until they are pulpy. Add salt and a splash of water to soften the tomatoes faster.
- Add the washed lentils and 3 cups of water and mix well. Cancel sauté.
- Secure the lid, and cook for 8 minutes at high pressure. Make sure to set the vent to the sealed position.
- Once the daal is done cooking, let it sit to naturally release the pressure.
- Open the lid and stir the daal. Add 2 cups of hot water, garam masala, and cilantro, mix well.
- This daal is supposed to be thick. If you like your daal to be more soupy, add a bit more water and cook for 1 minute. If you are fine with the texture, transfer it to a serving dish.
- Heat up a small fry pan on the stove.
- Add ghee. Once it's hot, add dried red chilies.
- Reduce the heat, stir until they change color. Add 1/4 tsp red chili powder and mix. Immediately pour over the cooked daal.
- Just before serving squeeze in some lemon juice (if desired).
- Follow the cooking instructions and instead of instant pot use a regular pot. Cook daal until soft. It may take about 45 -50 minutes.
Notes
This daal thickens after cooling. Just revive any leftover using little water to reach desired consistency.
angiesrecipes
So many different lentils and wonderful spices in one dish…it must be very flavoursome and delicious.
Tarnjit
That looks so delicious! Yummy! I could devour some right now. And only minutes in the Insta Pot. Cool! Love reading your blog.
Judee
I’ve never made a soup using 5 different kinds of lentils. I can only imagine how rich and delicious this tastes. It looks very inviting!
Jeff the Chef
How wonderful! Sounds like a great mix. I’ve got a loaf of bread I just baked that would love a soup like this to dunk it in.
Monika Dabrowski
Sounds lovely and filling and warming!
John / Kitchen Riffs
Such a nice dish! Love lentils, and the variety in this soup sounds so enticing. Good recipe — thanks.
evi erlinda
This daal looks so savory and healthy!
laura
I love lentils! And all those different varieties in one dish? Amazing! I love all of the spices, too! This looks and sounds like a hearty and comforting dish!
ritu thakre
Such a nice dish!
Thanks for sharing us.
Heidi | The Frugal Girls
The flavors are simply outstanding and I love how you made this is in the Instant Pot. That is such a fabulous cooking shortcut!