Isifol - Top Arrow

Isifol - Tandoor ItemsClick here to shop tandoor items

Home » Blog ยป Pancharatna Dal
Isifol-line Pancharatna Dal Isifol-line


  • Dal 1/4 Cup.
  • Whole urad dal (black lentils) 1/4 cup.
  • Chana dal (Bengal gram split) 1/4 cup.
  • Moong (whole green grams) 1/4 cup.
  • Masoor dal (Egyptian lentils) 1/4 cup.
  • Tuar dal (Arhar/ pigeon peas) 2 small onions
  • finely chopped 1 tbsp ginger garlic paste
  • 2-3 green chillies 2 large tomatoes.
  • As per taste salt.
  • 1/2 tsp turmeric powder.
  • 1 tsp coriander powder.
  • 1 1/2 tbsp ghee/oil.
  • 1 tsp cumin seeds.
  • A pinch of asafoetida powder (Hing) for garnishing coriander leaves


  • Rinse several times and soak the lentils in water for 1-2 hours.
  • In a pressure cooker add the lentils and pour some water, till the water level reaches above the level of lentils. Add salt and turmeric and pressure cook till 3-4 whistles of cooker.
  • Meanwhile in a frying pan or kadahi, pour 1 1/2-2 tbsp of ghee or oil and let it heat up. Add a pinch of hing and some cumin seeds.
  • When cumin is brown, add ginger garlic, saute well, then add onions and saute again till slight brown in colour.
  • Add tomatoes, green chillies, coriander powder and cook well till oil separates out or till tomatoes are cooked well.
  • Now just whisk the dal slightly and pour it into the pan or kadahi.
  • Mix well, add some water if needed and cook on low flame for atleast 15 minutes or pressure cook it till 3 whistles of cooker.Simmer for 5 more minutes.
  • Adjust the consistency of dal. This dal is supposed to be of creamy consistency. The longer you cook it on low flame, the more creamy texture is obtained.
  • Garnish with coriander leaves.

Your Comment

*Enter the code shown above:
(Note: If you cannot read the
numbers in the above image,
Click here to reload new image.)