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A simple dish with a simple name – Dal (Daal, Dhal) yet packed with proteins and the thousands of ways it can be made! There is no right or wrong way and no bad way either. The amazing thing is that if you change one little ingredients or mix a few daals, you get this amazing new creation. Here is a wonderful combination of Channa Dal and Tur Daal in perfect harmony that’ll make you get up and sing with joy. The unbelievable flavor of the Panch Puran is just an icing on the cake – oops, did we say cake, we meant icing on the daal 
Thanks Russell, for this amazing recipe, we just love it!
Prep Time: 5 min
Cook Time: 25 min
Serves: 4
Ingredients:
Toor Daal – 1 cup
Channa Daal – 1/2 cup
Green Chili – 2 or to taste, slit
Tomato – 1 large, chopped
Ginger – 1 tsp, minced
Salt – to taste
Water – 3.5 cups
Seasoning:
Oil – 1 tbsp
Panch Puran – 2 tsp
Asafoetida (hing) – 1/8th tsp
Turmeric Powder (haldi) – ½ tsp
Red Chili Powder – to taste
Jaggery – 2 tsp
Garam Masala – 2 tsp
Lemon or Lime Juice – to taste
A few curry leaves
Cilantro – for garnish
Method:
1. Wash, rinse and soak both Daals in water for one hour.
2. Drain out the water and add to Pressure Cooker.
3. Add Green Chili, Minced Ginger, Tomatoes, Salt and Turmeric.
4. Mix well and close and allow it to whistle 1 time and ten turn off the flame. (Non-whistle type of Pressure Cooker, cook for 10 minutes)
5. Allow the pressure to release naturally.
6. In a separate saucepan, heat Oil.
7. Once hot, add Panch Poron mix and allow it to sizzle and pop.
8. Add a pinch of Asafoetida, immediately after that the curry leaves.
9. Fry for just a few seconds, then pour hot mix into the dal.
10. Into the Daal, add the Jaggery and Garam Masala. Cook on medium heat.
11. Allow the Daal to cook for another 5 minutes. Adjust spices and flavors.
12. Add a dash of Lemon or Lime Juice and mix well.
13. At time of serving, garnish with Cilantro.
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November 16th, 2010 at 4:18 am
what is punch puran?
[Reply]
sha Reply:
November 16th, 2010 at 10:25 pm
I googled it, it says combination of 5 seasoning spice – mustard, fenel, jeera, methi & nigella.
I don’t know what is Nigella Called in Tamil. Any tamil speaking people pls help.
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rupa singh Reply:
November 17th, 2010 at 1:43 am
I DONT KNOW COZ M NOT TAMIL BUT NIGELLA IS ONION SEED ITS BLACK IN COLOUR AND IS AVAILABLE IN PANCH PURAN MASALA. HOPE IT HELPS.
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sha Reply:
November 17th, 2010 at 1:51 am
Thanx Rupa, i guess onion seed is Kolanji.
Aloorat Reply:
November 17th, 2010 at 4:17 am
Is NIGELLA LAWSON an onion seed-and-garlic spice?
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Harini Reply:
November 18th, 2010 at 7:19 pm
Nigella is onion seed. Nigella Lawson is a cookery show host on a cooking channel. She is a human not a seed.
rupa singh Reply:
November 17th, 2010 at 9:01 pm
yes it is called mangraill,kalonji in hindi and onion seeds or nigella in english.
enjoy.
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Sonia Reply:
November 17th, 2010 at 9:57 pm
For Tamil speaking ppl Kalonji = Vengaya vidai
http://www.indiaexpress.com/bangalore/burp/glossary.html
Aditi Reply:
November 21st, 2010 at 8:43 am
nigella means kalunji or onion seeds
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Aditi Reply:
November 21st, 2010 at 8:46 am
nigella means onion seeds or kalonji.
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Shipra Reply:
February 9th, 2011 at 6:51 pm
its kalonji………..these all r the spices that we use to make aam ka aachar
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SOWMYA Reply:
October 15th, 2012 at 10:11 pm
Nigella is kala jeera/black cumin seeds.
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hetal Reply:
October 18th, 2012 at 3:50 pm
Hi Sowmya,
Nigella is known as kalonji or onion seeds. Black cumin (kala jeera/shahi jeera) is different in look and taste.
November 16th, 2010 at 5:47 am
A combination of 5 spices. You get it readymade in Indian Store. Else just make it at home.
http://www.bongcookbook.com/2007/06/my-spice-panch-phoron.html
[Reply]
November 16th, 2010 at 7:42 am
Hi Hetal and Anuja
yet another simple and awesome recipe. Thanks. Wanted to ask you’ll that this “Panchpuran” – in what anounts do we add them. I mean the Rai, jeera and onion seeds are ok .. but the fenugreek seeds are very bitter .. and also the fennel seeds have a strong flavour. So is it just by taste .. or does the dal need that intense flavour??
[Reply]
hetal Reply:
November 18th, 2010 at 7:49 pm
Hi Bindu,
This was a viewer submitted recipe so we followed it exactly. You can add how much ever you like. Usually, the proportion of fenugreek seeds is far less than the other seeds so it won’t be too overpowering.
[Reply]
Anonymous Reply:
November 18th, 2010 at 8:34 pm
Hey Thanks Hetal for the reply … actually I could not wait .. so I made it before I could get the reply … yes I did reduce the fenugreek seeds. The dal is simple and very tasty. wow !!
[Reply]
November 16th, 2010 at 10:50 am
This daal is indded very nice but you can mix other daals in 2 portions & cook, just as nice, it is the panch pooran that is really the icing on the cake, I wish alot more people would try out this seasoning with different vegs..just as great.
[Reply]
November 16th, 2010 at 10:34 pm
Somi : There are many recipes where they mix that way. There is something called “Panch Dal’ where a little of all dal is mixed and cooked. It has a distinct flavour.
Hetal/Anuja: 3 points I noticed
1) I have noticed Toor dal doesnt cook if we add salt/tamaring before cooking. Has that happened with u ?
2)Safety by experience: When you put the cooker on just clsoe it and boil it until u see some steam get off the whistle and then put the weight on. IT so happens that sometimes ppl overfill the cooker and it comes off from thr whistle. This clogs the whistle. The use the weight after there is team process helps the nozzle clear off.
3) Hetal: Generally we all have the habit of hitting the spoon before we lay the spoon aside on a spoon-rest. It causes dents on the cooker and the pressure cooker under-performs. The steam gets let out from these dents since eventually there will be a lot of them on it
Just thought I’d point that out since many viewers just follow your video to the details of dotting the I and crossing the T.
[Reply]
R Reply:
November 17th, 2010 at 12:25 am
Good points! Even my mom says adding salt to toor dal before cooking makes it not cook properly. I have heard that others say too. But on online videos I see salt is added and dal cooks well. So not sure if there are different kinds in toor dal and hence different results!
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Anonymous Reply:
November 19th, 2010 at 3:29 am
i think it has nothing to do with adding salt or not.
but if u can soad ur daal in advance that will help.
if required soak for at least an hour or more.than put it in pressure cooker.
sometimes depends on daal as well no matter what u do it takes long time to cook..
[Reply]
hetal Reply:
November 18th, 2010 at 8:00 pm
Hi Sonia,
Thanks for the tips! Many people say not to add salt to toor daal, but in my experience (using a pressure cooker), I did not see any difference. It may be true if you are using a pot on a stove.
[Reply]
Sonia Reply:
November 19th, 2010 at 6:16 pm
I don’t know — for some people adding salt works. It never works for me or my mother.
About the cooker thing, she stepped away for 2 min when the cooker burst open and broke the bulb of the house. She realized it was due to clogging of the whistle.
About the dents, it happened with my mom…:)
[Reply]
KA Reply:
November 24th, 2010 at 9:40 am
Sonia,
Regarding the dents – my husband was given the same advice by the manager at the Prestige Service Center.Since then, we use wooden ladles for cooking/stirring and the steel ones only to serve.My rims of cooker & pressure pan are dent free.
He was also advised to make sure that the gasket is super clean (no food particles sticking to it) before using it.The gasket needs to be rinsed and dried after every use ,and it will serve you longer.
Oh,I agree with the “weight” and whistle point too. In fact my mum insists that I use the “weight” only after I notice a steady flow of steam from the cooker -not even when the drops of water spit out.So I wait for that to happen and generally use up the time in between to wash up/ clean the prep area.
Sonia Reply:
December 2nd, 2010 at 4:53 am
KA, that gasket suggestion was a good one. Pressure cookers are of great help in the kitchen
but certains tips really need to be kept in mind.
BTW wooden ladles do not create dents ?
About the weight and the whistle thing, I am a little paranoid about it
November 17th, 2010 at 5:48 pm
Hi Hetal & Anuja ,
Both of u r doing a gr8 help by trying out the recipes together & letting us know about it ,so that even we can enjoy those.
I posted these questions in the naan recipe but i didnt get reply…maybe that is outdated .Please answer these questions for me. thanks.
** I am planning to buy a pizza stone for this recipe.I have question regarding prehheating.I read in a website that if we preheat the oven & then later place pizzastone for cooking the naan ,the stone will get a crack & it is safe to heat the oven & pizzastone together.But in ur recipe u have asked to preheat oven for 550 F degree & then place the naan on top of the stone.Can u please clarify this?
** My oven has only temperature settings till 500 F .Do i have to keep it for little longer?How longer do u think?
Answering these questions would be a gr8 help to me.Thank u.
[Reply]
November 20th, 2010 at 2:16 am
Dear ladies,
Can u pls tell me whether this panch puran masala is available in indian groceries ? i m n USA.
Anuja, i like ur costumes very much..u r pretty and hetal looks smart..!
[Reply]
hetal Reply:
November 25th, 2010 at 2:38 pm
Hi Sandhya,
Yes, you will definitely find panch puran masala in Indian stores.
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November 20th, 2010 at 3:48 am
Hi Hetal & Anuja , chai Masala Recipe please. Thanks.
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November 23rd, 2010 at 4:24 am
I love making daal combinations. It just intensifies the flavors of usual 1 dal recipes
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November 27th, 2010 at 2:26 am
The dal was wonderful. Thank you.
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November 28th, 2010 at 8:33 am
Hello my neme is kavitha. how are you both?:-) do you have a cooking books.
[Reply]
hetal Reply:
November 29th, 2010 at 11:12 pm
Hi Kavitha,
Currently we do not have any cookbooks.
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December 1st, 2010 at 2:51 pm
Hi Hetal & Anuja ,
can we have this dish with chappati or do we have to mix it with rice ??
[Reply]
December 1st, 2010 at 2:53 pm
Hi Hetal & Anuja ,
can we have this dish with chappati or do we have to mix it with rice ??
[Reply]
hetal Reply:
December 2nd, 2010 at 9:38 pm
Hi Aish,
Either way, it works well.
[Reply]
December 17th, 2010 at 1:48 am
hi
I tried this recipe last night. Turned out good.. Thanks.
[Reply]
December 21st, 2010 at 8:02 am
Hi I don’t have a pressure cooker, so can I use normal pan on cooker?
[Reply]
hetal Reply:
December 21st, 2010 at 6:24 pm
Yes, you can make this recipe in a regular pot but the cooking time will be longer and you will have to keep adding more water as needed.
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December 23rd, 2010 at 5:55 pm
Hey will you plz let me knw how to prepare garam masala???
[Reply]
hetal Reply:
December 27th, 2010 at 6:09 pm
Here is the video: http://showmethecurry.com/odds-ends/basic-garam-masala.html
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December 29th, 2010 at 9:37 pm
Ive a really nice recipe to send u. Shall I do so via these message boards, as u do not appear to have contact email. BTW your site is great, my first port of call for ideas. I Love cooking!
[Reply]
hetal Reply:
December 30th, 2010 at 3:02 am
Hi Ferhana,
You can email us hetal@showmethecurry.com or anuja@showmethecurry.com.
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January 19th, 2011 at 4:50 pm
Hi Hetal & Anuja,
I tried this Dal, & came out GREAT !!!! My husband liked it very much. The Panch Puran is Awesome !!!
Thanks,
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anuja Reply:
January 21st, 2011 at 7:35 pm
Hi Rashmi,
We love the flavor of the Panch Puran as wel!
l
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January 22nd, 2011 at 1:16 pm
i dont have jaggery plus asafoetida. would it be okay if i eliminate those two ingredients? And you said jaggery would maeke the dish a little bit sweeter so can i use sugar instead?
[Reply]
anuja Reply:
January 22nd, 2011 at 3:02 pm
Hi Hyunju,
Yes, you can substitute the Jaggery/Gur with either sugar or brown sugar and skip the Asafoetida/Hing. The sugar provides a balance of flavors so you need very little. Enjoy
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February 21st, 2011 at 1:19 pm
Hi,
I love your recipes especially the eggless date and walnut cake. Is it possible for you’ll to put up some Jain recipes.
Thanks
[Reply]
anuja Reply:
February 21st, 2011 at 2:40 pm
Hi Sunita,
Thanks for your feedback. If we get our hands on some really good Jain recipes, we’ll surely put them up.
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July 30th, 2011 at 11:29 pm
ABSOLUTELY delicious. This was my first ever time using a pressure cooker (it’s not a whistling one) and I’m glad to report that I’m extremely pleased with both pressure cooker AND this outstanding dish. I mixed my panch puran using equal quantities of all five spices, and it was perfect and balanced.
Wonderful dish, one of my new favorites. Thanks so much!
[Reply]
hetal Reply:
August 2nd, 2011 at 2:26 pm
Thanks for the feedback Sally! Congrats on successfully using a pressure cooker
.
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December 2nd, 2011 at 10:03 pm
I used Panch Puran today for seasoning sambhar and it had its own yummy taste :->) My daughter just loved it and wants me to add Panch Puran everytime! Planning to use it in other dishes also. Thanks for introducing this on SMTC.
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January 9th, 2012 at 8:31 am
Jan.9, 2012
I had made Dal like 2 days ago. It didn’t turn out so good. I had added too much water. Just last night, I made Dal using your recipe. It turned out so good, I had to eat 2 plates full of it. Yum. Thanks to this recipe, my Husband saw my other Dal and then when he saw this Dal he was happy too. Thank you.
[Reply]
hetal Reply:
January 11th, 2012 at 8:12 pm
Hi Mrs. Nansi,
We’re so glad that you and your husband enjoyed this daal recipe. Thanks for the feedback.
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January 19th, 2012 at 4:06 pm
I used panchpuran for making simple beetroot curry and it tastes amazing!! I heated some oil, added panchpuran, broken red chillies. Waited for few mins and then added cut beetroots, sprinkled some salt and allowed beetroots to get cooked. Added some coconut before serving. It is so simple but I think the sweetness of beetroot and that special but light taste of panchpuran..hmmm…can’t say enough!
Thank you guys for introducing me to this mixture of spices. I used it in upma and many other dishes instead of mustard seed and it tastes really good with every dish I have tried so far. It is a nice change for us!
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hetal Reply:
January 19th, 2012 at 6:57 pm
Hi R,
Wow! I have some beets sitting in my fridge right now. I think I will try the panch puran with that. Thanks for sharing
.
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February 23rd, 2012 at 9:45 am
I have tried to make so many dhals adding extra garlic, onions etc. This one is hands down the best one I have ever make. Thank you girls. YUMMMMM
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November 4th, 2012 at 6:54 pm
Hey wonderful ladies I do not have onion seeds in the panchpuran masala will that make a big difference….thanks for one more amazing recipe pls do some fest somewhere I would love to see it happening …
[Reply]
hetal Reply:
November 8th, 2012 at 12:52 am
Hi Shobana,
Though the kalonji do have a very unique flavor, the recipe will not be ruined without them.
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January 16th, 2013 at 8:40 pm
Dear Hetal & Anuja,
I just wanted to thank you for this great website!! Every time I cook one of your recipes it turns out great. Even when I don’t have all the ingredients and have to use some substitutes it’s delicious (:
All the best,
Annikki
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