Five Jewel Dal (Panch Jatni Dal)
A nutritious and protein-rich Parsi-Gujarati dish combining five different lentils: pigeon peas, split chickpeas, moong beans, red lentils, and urad dal. This historical recipe prepares the mixed lentils in the style of a traditional Dhanshak, creating a thick, savory stew infused with aromatic spices. The combination of textures and flavors from the five lentils results in a creamy, comforting dish perfect for serving with rice or flatbreads.
Ingredients
- 3 tablespoons Tuvar Dal (Pigeon Peas) (Part of the 5-dal mix)
- 3 tablespoons Chana Dal (Split Chickpeas) (Part of the 5-dal mix)
- 3 tablespoons Moong Dal (Split Mung Beans) (Part of the 5-dal mix)
- 3 tablespoons Masoor Dal (Red Lentils) (Part of the 5-dal mix)
- 3 tablespoons Urad Dal (Split Black Gram) (Part of the 5-dal mix)
- 4 cups Water (Adjust as needed for desired consistency)
- 2 tablespoons Ghee (For tempering)
- 1 medium Onion (Finely chopped (inferred from Dhanshak style))
- 1 tablespoon Ginger-Garlic Paste (Inferred from Dhanshak style)
- 1 teaspoon Dhanshak Masala (or Garam Masala) (Inferred from reference to Dhanshak recipe)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt (To taste)
More recipes using Mixed lentils
Instructions
- 1Measure out equal parts of all five lentils (Tuvar, Chana, Moong, Masoor, and Urad). Pick through them carefully to remove any stones or debris.
- 2Wash the Tuvar (pigeon peas) and Chana (split chickpeas) dals first with cold water, as they are harder lentils. Then wash the remaining softer lentils (Moong, Masoor, Urad) and combine all of them in a large pot.
- 3Add the water, salt, and turmeric to the pot with the lentils. Bring to a boil, then reduce heat and simmer until all lentils are completely soft and mushy. (Alternatively, pressure cook for 3-4 whistles until tender).
- 4In a separate pan, heat the ghee. Add the chopped onion and sauté until golden brown. Add the ginger-garlic paste and Dhanshak masala (or garam masala), stirring for a minute until fragrant. Pour this tempering over the cooked dal and simmer for another 5 minutes to blend the flavors.
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