Panchratna Dal Palak ( Mixed Dal and Spinach )

Panchratna Dal is a dal (lentil) dish that is very popular in India. As the name suggests, it is made by combining five of the common to Indian households. It is also known as Panchmel dal. The word “Panchratna” means Five Jewels. Lentils are an integral part of Indian cuisine. This dish is great served with Indian flatbreads (Roti).

My take on the Panchratna Dal, is to add some extra ingredients, including spinach, which is very commonly added to various dal recipes. The combination of Mixed Lentils and Spinach(Palak) is delicious with rice or dal or even porridge! Kids love this healthy dish too. Try this recipe for Panchratna Dal Palak.

Mixed dal is available prepackaged also if you dont have all the sepearate dals, on hand on a regular basis. Often labeled Panchratan Dal or Panchrang dal. Bob’s Red Mill also has a Vegi soup mix( the one without the alphabet pasta). It can be used instead of the mixed dal.

Watch Video and get Recipe below.

Panchratna Dal Palak

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Recipe Name: Panchratna Dal Palak

Recipe Type:Vegetarian / Dal / Healthy

Author: Shana c/o Recipes ‘R’ Simple

Prep time: 5 min

Cook time 5 min

Total time: 10 min

Yield: ( 5-6 serves )

Watch the Video or click to read Complete Recipe – Below.

How to make Panchratna Dal Palak– Recipe at a glance:

Cook the mixed dals together.
Add spinach and spice. Cook briefly.
Temper: Saute onions and spices in oil and add over the prepared dal.

Ingredients: (If using mixed dal, use 3/4 cup mixed dal and 1/2 cup peas dal)

1/2 cup Peas dal/ Muttar dal (Split green peas dal, which are yellow in color when split)
2 Tbsp Mung Dal ( split with husk)
2 Tbsp Masoor Dal
2 Tbsp Chana Dal
2 Tbsp Toor Dal
2 Tbsp Urad Dal ( split with black husk)
1 Tbsp Barley (optional)
1 large red Onion, chopped
9 cloves Garlic, crushed gently
1 Tbsp Green chillies, chopped
200 gms Spinach/ Palak, chopped
1/2 tsp turmeric powder
1/2 tsp Cumin, divided
1/8 tsp Mustard seeds,
2 Dried chilli, broken
1 sprig Curry Leaf,
1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
2 Tbsp Ghee or Oil
1/2 tsp Kashmiri chilli powder
Salt to taste

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