How to make Punjrattani Dal - Dal cooked with five spices

This recipe is from the book Kadai Cooking.

Main Ingredients : Green gram, Lentils (दाल)

Cuisine : Indian

Course : Dals and Kadhis

Punjrattani Dal

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Punjrattani Dal checkout Moong Phali Ki Kadhi, Jain Osaman, Khattu Mag, Palakwali Moong . You can also find more Dals and Kadhis recipes like Spinach Mosaru Shaale, Tidali Dal, Tamatar Ki Kadhi, Raw banana curry .

Punjrattani Dal Recipe Card

Punjrattani Dal

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Punjrattani Dal Recipe

  • Green gram 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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