In my quest to get more variety into my meals, I started trying out Panchratna Dal a few months back. While I was satisfied with the way it turned out, I felt it needed a bit more kick and flavor to it, so I added sarson (mustard greens) to it. I was amazed with the flavor this added to the dal, not to mention the nutrition! My goal was to be able to have this dish either as a soup or as dal (with rice or roti). I’m very happy with the way it turned out – wholesome, hearty, flavorful. Just the right dish for a cold, wintery day!
What Is Panchratna Dal
Because of a mixture of 5 different lentils, this gets the name Panchratna. In Hindi language ‘Panch’ means five and ‘Ratna’ means gems. So, this is a combination of 5 different gems! Indian names can sound a bit over the top, when translated. Typically, panchratna includes split green mung, urad dal, chana dal, red lentils and black gram. Incidentally, this dal is also referred to as ‘Panchmel’, translating to ‘meeting of five’. I’d like to mention here that my recipe is not the authentic, vanilla version, but rather my own take on it.
Panchratna Lentils
Sarson (Mustard Greens)
Mustard greens grow mostly in the winters in India and are used in several Punjabi and North Indian cuisines, most importantly in Saag. I love mustard greens. They are very flavorful and are usually cooked with other veggies, lentils, or other leafy greens. They are also loaded with nutrition. I always make sure to cook them as little as possible, so the nutrients are not lost.
Sarson (Mustard Greens)
Hearty Sarson Panchratna Dal
Undoubtedly, garlic is the dominant flavor in this dish, without being overpowering. I like to brown garlic in ghee, almost to the verge of blackening it. It adds a sharp flavor that is almost smoky. In addition to garlic, the tempering has mustard and cumin seeds to enhance the flavor. Mustard greens bring in their own unique sharpness to this dish. I add them at the very end and cook them to the least possible extent. I like to pressure cook lentils first because they need much longer to cook.
Mustard greens are rich in flavor and low in calories. They are considered one of the most nutrient-dense foods because they are packed with fiber, vitamins, minerals and antioxidants. They help regulate the digestive tract and also help with lowering high cholesterol. Eating cruciferous vegetables like radishes may help prevent cancer. Lentils are a great source of vegetarian protien.
Check out our delicious lentil-based 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
- Wash lentils until the water runs clear. Soak them in one cup of filtered water for at least 1 hour. Drain the water.
- Set the lentils in Instant Pot (IP) and cook for 25 minutes on high pressure. Remove, mash well with spatula and set aside.
- Dry out pan, set IP to 'sauté' mode, add ghee. When the 'hot' sign shows up, add tempering ingredients (garlic, mustard and cumin seeds) and sauté till garlic turns brown. Add onion, tomato, chili pepper, salt, turmeric, cook for 2-3 minutes. Add mustard greens and mix. Add cooked lentils, 1 cup water and cook till it simmers.
Serving Suggestions
- Transfer to bowl, garnish with cilantro and serve hot as a soup.
- Serve with steamed brown rice, side vegetable and salad.
