Panchratan Dal | Easy 15 minute, One-pot Lentil Recipe

toor dal

🥗Healthier: yellow split peas

💰Cheaper: pigeon peas

Yellow split peas are often more affordable and similar in texture.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while vegetable oil is a cost-effective option.

Cook 1 cup of mixed lentils in a slow cooker overnight.

In a pan, heat 1 tablespoon of organic cow ghee until warm.

Add cumin seeds and wait for them to crackle.

Add a pinch of hing powder (asafoetida) to the pan.

Add a paste made from 1/2 onion, 3 cloves of garlic, 3 green chilies, and ginger.

Reduce the flame and add some cloves to the mixture.

Sauté everything for a minute or two on high flame until fragrant.

Add 1 chopped tomato and cook until it is completely mashed.

Mix in 1/2 tablespoon of cumin powder, 1/2 tablespoon of coriander powder, a pinch of red chili powder, a pinch of garam masala, 1 teaspoon of turmeric powder, and 1 teaspoon of salt.

Stir the mixture well to combine the spices.

Add the cooked lentils from the slow cooker to the pan.

Add the juice of half a lemon and mix well.

To thicken the dal, make a paste with 1 tablespoon of chickpea flour and water, then pass it through a sieve to avoid lumps.

Stir the chickpea flour paste into the dal immediately to prevent lumps from forming.

Let the dal cook for about 10 minutes, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary