Punjrattani Dal Recipe - Dal cooked with five spices

This recipe is from the book Kadai Cooking.

Main Ingredients : Green gram (sabut moong) (साबुत मूंग ), Lentils(दाल)

Cuisine : Other

Course : Dals and Kadhis

Punjrattani Dal

It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

You can also find more Dals and Kadhis recipes like Ezukari Kootu, Jain Dal Makhni, Ma Choliyan Di Dal, Carrot Rasam. Or try out these recipes from Other Cuisine like Makkai Palak Pulao, Bhindi Gosht, Sindhi Biryani, Spaghetti Vegetable Paella.

Punjrattani Dal Recipe - how to make Punjrattani Dal recipe


Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Green gram (sabut moong) 2 tablespoons

  • Lentils 2 tablespoons

  • black gram(sabut urad) 2 tablespoons

  • Split Bengal gram (chana dal) 2 tablespoons

  • Split pigeon pea (toor dal/arhar dal) 2 tablespoons

  • Pure ghee 2 tablespoons

  • Onion chopped 1 medium

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • White butter 2 tablespoons

  • Panch phoran 1/4 teaspoon

  • Tomato chopped 2 medium

  • Yogurt whisked 2 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Soak the dals in two cups of water for one hour. Drain and pressure-cook with three cups of water till soft.

Step 2

Heat the ghee in a thick-bottomed kadai; add the onion and sauté till light brown.

Step 3

Stir in the chilli powder and turmeric powder.

Step 4

Add the cooked dals and salt to taste. Mash lightly with the back of a ladle.

Step 5

Continue to cook, stirring continuously, for two or three minutes.

Step 6

Heat the white butter in a separate kadai; add the paanch phoron, tomatoes, yogurt and garam masala powder and sauté over medium heat till the fat separates.

Step 7

Add the mixture to the dals and simmer, stirring occasionally, for two or three minutes. Serve hot, garnished with coriander leaves.

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