In my quest to get more variety into my meals, I started making Panchratna Dal, a simple dal made with five lentils. It was good, but I felt it needed a bit more kick. So I added sarson (mustard greens) to it, and what a difference! The greens add a lovely sharp flavor, and a big boost of nutrition too.
This Sarson Panchratna Dal is wholesome, hearty and easy to make in the Instant Pot. Have it as a soup, or with rice or roti. Just the right dish for a cold winter day!
What Is Panchratna Dal
Panchratna dal gets its name from the five lentils that go into it. In Hindi, “panch” means five and “ratna” means gems. So this is a dal of five gems! Indian names can sound a bit grand when translated. This dal is also called Panchmel Dal, which means “meeting of five.”
I use chana dal, moong dal, urad dal, masoor dal (red lentils) and toor dal. My recipe is not the traditional version, but my own take on it.
Panchratna Lentils
Why Add Sarson (Mustard Greens)?
Mustard greens grow mostly in the winter in India. They are used a lot in Punjabi and North Indian cooking, most famously in Sarson Ka Saag. I love mustard greens. They have a sharp, peppery flavor and go well with lentils, other veggies and other leafy greens.
They are also loaded with nutrition. I always cook them as little as possible, so the nutrients are not lost.
Sarson (Mustard Greens)
How I Make Sarson Panchratna Dal
Garlic is the main flavor in this dish, without being too strong. I like to brown the garlic in ghee, almost to the point of blackening it. This gives a sharp, almost smoky flavor. Mustard seeds and cumin seeds go into the tempering too.
I pressure cook the lentils first, because they take much longer to cook than the greens. The mustard greens go in at the very end and cook just a little. They bring their own sharpness to the dal.
Ingredient Notes and Substitutes
- Mustard greens: You can find them at most US grocery stores, Indian stores and farmers markets. Remove the thick stems before chopping.
- No mustard greens? Use spinach, kale or Swiss chard. Spinach is milder, so add a little more garlic.
- Lentils: Don’t have all five? Use any two or three. The dal will still taste great.
- Vegan: Use avocado oil or any neutral oil in place of ghee.
Mustard greens are full of flavor and low in calories. They are packed with fiber, vitamins, minerals and antioxidants, which makes them one of the most nutrient-dense foods around. Like other cruciferous vegetables, mustard greens may help support digestion and heart health. Lentils are a great source of vegetarian protein and fiber. Together with the greens, this makes a filling meal that keeps you satisfied for hours.
Tips for the Best Panchratna Dal
- Soak the lentils for at least 1 hour. They cook faster and are easier to digest.
- Brown the garlic well, but don’t let it burn. Take it off the heat as soon as it turns deep golden brown.
- Add the greens last and cook them just until they wilt. This keeps their color and nutrients.
- For a soup, add a little more water. For dal with rice, keep it thicker.
Frequently Asked Questions
Can I make this on the stovetop without an Instant Pot?
Yes! Cook the soaked lentils in a covered pot with about 2 cups of water for 30 to 35 minutes, until soft. Add more water if needed. Then make the tempering in a separate pan and follow the same steps.
What can I use instead of mustard greens?
Spinach, kale or Swiss chard all work well. The flavor will be milder, but still very tasty.
Can I use just 2 or 3 lentils?
Of course. Use whatever lentils you have. Red lentils and moong dal cook the fastest, so the dal will be softer.
Can I make it more spicy?
Yes of course! Add cayenne pepper and/or garam masala to your taste.
Is Panchratna Dal the same as Panchmel Dal?
Yes, they are two names for the same dish. Both refer to a dal made with five lentils.
How long does it keep?
It keeps in the fridge for 2 to 3 days. I would not recommend freezing it, especially because of mustard greens.
More Lentil Recipes
- Sambar
- Dal Makhni
- Cucumber Dal
- Delicious Dal Tadka!
- Tomato Fenugreek Dal
- Andhra Tomato Pappu
- Yellow Mung Detox Soup
- Rainbow Chard Lentil Stew
- Instant Pot Moringa Leaf Dal
- Opo Squash Yellow Mung Curry
- Mamidikaya Pappu- Raw Mango Dal
- Cabbage Kootu: Cabbage & Lentil Stew
- South Indian Palak Dal – Spinach & Lentils Stew
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Hearty Sarson Panchratna Dal
Ingredients
- 2 Cups Mustard Greens - (Sarson) Chopped
- 1/2 Cup Onion - Fine cut
- 1/2 Cup Tomato - Fine cut
- 1/4 Cup Cilantro - Fine cut
- 1 Green Chili Pepper - Fine cut
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Sea Salt
- 1 Tablespoon Ghee - Organic
- 2 Cups Filtered water
Panchratna Lentils
- 2 Tablespoons Chana Dal
- 2 Tablespoons Split Mung
- 2 Tablespoons Black Gram Lentils
- 2 Tablespoons Red Lentils
- 2 Tablespoons Urad Dal
Tempering
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 1 Tablespoon Garlic - Fresh, diced
Instructions
- Soak: Wash the lentils until the water runs clear. Soak them in water for at least 1 hour, then drain.
- Pressure cook: Add the lentils and 1.5 cups water to the Instant Pot. Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes. Mash the lentils well and set aside in a bowl.
- Tempering: Wipe the inner pot dry. Set the Instant Pot to Sauté and add the ghee. When it shows "Hot," add the mustard seeds, cumin seeds and garlic. Cook until the garlic turns deep golden brown.Onion and tomato: Add the onion, tomato, green chili, salt and turmeric. Cook for 2 to 3 minutes until soft.Greens: Add the mustard greens and stir until they just begin to wilt.Simmer: Add the cooked lentils and 1 cup water. Stir and cook until it comes to a simmer. Turn off the heat.
Serving Suggestions
- Transfer to bowl, garnish with cilantro and serve hot as a soup.
- Serve with steamed brown rice, side vegetable and salad.
