Paach Dalinchi Amti

Five Lentils Dal – Dal made with five different lentils, moong, masoor, tuvar, chana and udad dal.

When it comes to food, one of the most common dish prepared in every Indian home has to be the quintessential “dal”. Tuvar , moong, chana or masur, dal is an integral part of every Indian meal. Whether it is the Varan-bhat for Maharashtrians, dal-makhni for Punjabis, Drumstick Dal for South Indians, Dal Banjari for Marwadis,  dal is a common dish at most Indian homes. Dal  provides the maximum source of protein to most Indians. Five Lentils dal is a dal made with moong, masoor, tuvar, chana and udad dal. This is a Maharashtrian recipe and is known as Pach Dalinchi Amti. Amti is generally thinner in consistency. But I have kept the dal a little thick as I like it that way. Lets have a look at the recipe:


1/3 cup split green gram (moong dal)
1/3 cup red lentils (masoor dal)
1/3 cup split pigeon peas (tuvar dal)
2 tbsp split Bengal gram (chana dal)
1 tbsp split black gram (udad dal)
2 tsp oil (tel)
1 tsp mustard seeds (rai / sarson)
10 to 12 curry leaves (kadi patta)
3 green chillies, slit lengthwise (hari mirch)
1 large onion, finely chopped (pyaaz)
1 tsp asafoetida (hing)
A small piece of jaggery (gud)
6 to 7 kokum
1 tsp turmeric powder (haldi)
Salt as per taste (namak)
3 tbsp chopped coriander leaves (hara dhaniya)

For tempering

1 tbsp oil
3 cloves of garlic, finely chopped (lehsun)
2 dry red chillies (sookhi laal mirch)
1 tsp mustard seeds (rai / sarson)

Method :

  • In a large bowl, add moong dal, masoor dal, tuvar dal, chana dal and udad dal.
  • Add water, rinse well and drain the water.
  • Add more water and keep the lentils  soaked for 2 hours. 
  • In a bowl add kokum and a little water. Let it soak for 15 minutes. 
  • After 2 hours, transfer the soaked dal to a pressure cooker.
  • Pressure cook the dals with enough water for 2 to 3 whistles.
  • After the steam escapes fully, open the pressure cooker.
  • Heat 2 tsp oil in a pan.
  • Add mustard seeds.
  • When the seeds start spluttering, add  green chillies, asafoetida, curry leaves and saute.
  • Add chopped onions and saute till they change colour and turn aromatic.
  • Now, add the cooked dal and some water to thin it down.
  • Add turmeric powder, salt and mix.
  • Add kokum alongwith the water in which it is soaked.
  • Add jaggery and mix.
  • Cook covered for 3 to 4 minutes. 
  • Add chopped coriander and mix.
  • Heat 1 tbsp oil in a small pan.
  • Add chopped garlic, dry red chillies and mustard seeds.
  • When they start spluttering, pour the tempering into the cooked dal.
  • Serve hot with steamed rice.


The consistency of the dal can be adjusted as per your requirement. I have kept the dal thick, as I prefer it that way.



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