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Five-Jewels (Pancharatna Dal) Lentil Mix, Certified Organic

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Certified USDA Organic

Well-balanced mix of five types of organic Indian lentils (daal): Chana, Mung, Urad, Toor, and Mansoor. Perfect for lentil soup.

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Size: 1 lb
Regular price $6.99
Regular price $0.00 Sale price $6.99

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Five Jewels lentils is convenience and flavor mixed together in one pound bag. Daal is an Indian word for split bean, and this balanced mix contains only the best organic Indian lentils in just the right proportions:

If you wish to know how to make lentil soup the authentic, Indian way, this Five Jewels mix comes with a recipe in the package. You can also view the videos below and get cooking. This dry lentil soup mix is the perfect base for a hearty, healthy meal. Just add herbs, spices, water and perhaps a touch of delicious ghee to your feast.

Manufactured in a Gluten-Free Facility


Jeweled Lentils with Coriander and Corn

Serves 4

  • 1 cup Five-Jewels (Pancharatna Dal) Lentil Mix
  • 6 TBSP ghee
  • 1 large onion
  • 1 inch piece of ginger
  • 2 cloves garlic
  • 1 tsp whole cumin
  • 1 tsp whole fenugreek
  • 1 tsp whole coriander
  • 2 large ripe tomatoes, roughly chopped
  • 1 TBSP tomato paste
  • 1 quart broth
  • 3 TBSP tamarind paste
  • 1 red jalapeño, minced
  • 1 cup sweet corn
  • 1 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • Salt to taste

Rinse and soak the lentils for at least 4 hours or overnight.

In a food processor, roughly pulse onion, ginger, and garlic until small, but not quite a paste/puree.

In a large, heavy-bottomed pot or karhai, heat the ghee. When ghee is hot, add the whole spices and cook until aromatic. Then stir in the onion, garlic, ginger mix, and cook for 2 minutes, stirring occasionally.

In the food processor again, pulse the tomatoes until roughly chopped and juicy. Then, add them to the pot, along with the broth, tomato paste, and tamarind.

Next, add the lentils and jalapeño, cover and simmer for 30-40 minutes, or until lentils are softened. Add the corn and remaining spices, and simmer without the lid on low for 10 more minutes.

Salt to taste, then serve with cilantro leaves and lime.

Indian Panchratan Daal

Serves 4

  • 1 cup Five-Jewels (Pancharatna Dal) Lentil Mix
  • 4 cups water
  • 3/4 teaspoon turmeric powder
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1/2 cup chopped onions
  • 3/4 cup chopped tomatoes
  • 1 garlic clove, minced
  • 1/4 teaspoon garam masala
  • 2 tablespoons chopped cilantro leaves
  • 1 tablespoon lemon or lime juice
  • Salt and pepper to taste

Rinse the lentils thoroughly and then soak in water overnight or for at least 4 hours. Drain the water. Take a heavy saucepan, add the lentils, 4 cups of water, and turmeric. Stirring occasionally, bring it to a full boil over high heat. Reduce the heat to medium low and cover the pot, and let the lentils cook until they are softened. It may take 30-40 minutes.

Heat the ghee in a saucepan over medium heat. Add cumin seeds and fry until they turn brown.

Add chopped onions and garlic and stir until they turn brown. Add tomatoes, salt, pepper and any additional spices/herbs. Keep stirring for a few more minutes. Add this sauce and garam masala to the cooked lentils and mix well. Cover with a lid and leave for a couple of minutes. Add cilantro leaves and lemon/lime juice.

Pour in bowls and add 1/2 teaspoon ghee on top of each bowl. Serve hot.

Coconut Dal Recipe

Serves 4

  • 1/4 cup Grassfed Organic Ghee
  • 1.5 cups of Five-Jewels Lentil Mix, soaked overnight
  • 1 tablespoon brown mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 2 teaspoons turmeric powder
  • 1/4 teaspoon cayenne powder
  • 1/2 cup dried, unsweetened coconut flakes
  • 1 large onion, diced
  • 2 large tomatoes, diced
  • 1-inch knob of fresh ginger, minced
  • 4 cups water
  • Salt to taste (added after lentils are cooked)*

Soak the lentil mix in twice as much water overnight, or up to 24 hours. Melt ghee over medium heat in a large pot. Add mustard seeds, cumin seeds, coriander, and dried coconut. Cook until seeds are sputtering and fragrant, stirring frequently. Add turmeric and cayenne and stir until well mixed. Add ginger and onions and cook until onions are translucent, 5-8 min. Mix in tomatoes, cover and simmer for 10 minutes, until tomatoes are broken down. Add lentil mix and about 4 cups of water and bring to a boil. Reduce heat to simmering and cook until legumes break down, about 45 minutes. Add salt to taste, and garnish with coconut, shaved carrots, or cilantro. Serve with a dollop of ghee.

*Do not add salt until after lentils have cooked. Salt interrupts the cooking process of beans.


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Hi! I'm Sandeep.

I travel to India, Asia, South America, and Europe to bring you back some of the most pristine, pure, organic clean ingredients in the world. All the products you'll find here at Pure Indian Foods are ones that me and my family use personally.

My family has been making ghee since 1889. Today, my wife, Nalini (aka "The Ghee Lady"), carries on this tradition. She still makes all the ghee and tightens every jar by hand.

We are passionate about bringing you traditional and nourishing foods. It's our labor of love and service to human-kind. Thank you for supporting our small family business.

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