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Panchratna dal mix of five lentils garnished with fresh coriander
Hearty five-lentil curry garnished with fresh coriander leaves

Panchratna dal (Five lentil stew)

Author: Flavelo
Recipes Main Courses
'Panchratna' means 'five jewels'. This dish praises Indian nutritional wisdom: combining five types of legumes provides a complete protein profile and varied texture. Creamy lentils thicken it, whilst firmer ones give bite. The spicy 'tarka' (spices tempered in oil) is added at the end for an explosive aroma.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large pot for cooking
  • Small frying pan for tempering spices
  • Sieve

Allergen Information

⚠️ Soya
⚠️ Mustard

Instructions

1 ✓

Wash the lentils thoroughly and soak for 30 minutes (if you have time). Boil in plenty of water with salt and turmeric.

Tip: Turmeric's earthy flavour infuses the lentils early, and salt helps maintain grain shape (though slows softening slightly).
2 ✓

Cook lentils until soft (approx. 25-30 mins). Red lentils will disintegrate (thickening), darker ones stay whole.

Tip: Different cooking times create an exciting, rustic texture.
3 ✓

Prep the base: finely chop the onion, garlic, chilli, and tomato. Grate the ginger.

Tip: Fine chopping ensures a uniform sauce.
4 ✓

Heat the oil in a pan. Add mustard seeds and cumin. Wait for mustard seeds to pop.

Tip: Popping indicates seeds are hot and releasing essential oils.
5 ✓

Add onion, garlic, ginger, and chilli. Fry until golden brown.

Tip: Caramelising the onion gives sweetness to the dish.
6 ✓

Stir in the tomato and cook until pulpy. Add this spiced base to the cooked lentils.

Tip: Tomato acidity 'wakes up' the heavy lentil flavour.
7 ✓

Season with soy sauce, simmer for 5 minutes. Garnish with fresh coriander to serve.

Tip: Soy sauce glutamate content deepens flavours (umami).

Recipe FAQ

Why add the spiced oil at the end?
This is called 'tempering' (tadka). Volatile oils are heat-sensitive; boiling them in water early on would lose the aroma. Hot oil 'locks in' and amplifies flavours.
I couldn't find all 5 lentils, does it matter?
No, use what you have, but aim for variety for texture (e.g. red lentils for creaminess, brown lentils for bite).

Ingredients

  • 200 g Lentil mix (red, yellow, green, brown, black mixed)
  • 3 cloves Garlic
  • 1 cm Ginger (fresh)
  • 1 medium Onion
  • 2 pcs Green chillies (optional)
  • 2 pcs Tomatoes
  • 1 tbsp Soy sauce (for umami)
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 0.5 tsp Turmeric powder
  • 1 tsp Salt
  • 2 tbsp Coconut oil (or Ghee)
  • 1 bunch Fresh coriander