How to make Panchkuti Dal - Five types of dal cooked together and served with a flavourful tempering.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless Bengal gram (chana dal), split skinless pigeon peas (toor dal)

Cuisine : Gujarati

Course : Dals and Kadhis

Panchkuti Dal Recipe Card

Panchkuti Dal

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

You can also find more Dals and Kadhis recipes like Dali Sambare, Masoor Dal, Dal with Drumsticks, Amritsari Sookhi Dal.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Panchkuti Dal Recipe

  • Split skinless Bengal gram (chana dal) soaked 1/4 cup

  • split skinless pigeon peas (toor dal) soaked 1/4 cup

  • Split skinless green gram (moong dal) soaked 1/4 cup

  • Split skinless black gram (urad dal) soaked 1/4 cup

  • Vaal ki dal soaked 1/4 cup

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Green chillies finely chopped 1-2

  • Curry leaves 5-6

  • Tomatoes finely chopped 2 medium bunches

  • Red chilli powder 1 teaspoon

  • Coriander-cumin powder 1 teaspoon

  • Kokum petals 3-4

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Pressure cook all dals with sufficient water, ¼ teaspoon turmeric powder and salt for 2-3 whistles.

Step 2

Heat oil in a non-stick pan. Add mustard seeds and cumin seeds and let the seeds crackle.

Step 3

Add asafoetida, green chillies, curry leaves and tomatoes and mix well. Add remaining turmeric powder, chilli powder and coriander-cumin powder and mix well.

Step 4

Add pressure cooked dals and mix well. Add kokum and salt and mix well.

Step 5

Add little water and chopped coriander, mix well and boil for 2-3 minutes.

Step 6

Serve hot.