Sanjeev Kapoor

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Punjrattani Dal  Recipe

Dal cooked with five spices

This recipe is from the book Kadai Cooking.

Preparation Time : 1.30-2 hour

Cooking time : 31-40 minutes

Servings : 4

Punjrattani Dal

Main Ingredients

Green gram (sabut moong) , Lentils




Dals and Kadhis

Level Of Cooking



  • 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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