By: Payal
There's something comforting about the smoky aroma of dal served at a roadside dhaba. This hearty Panchmela Dal blends five dals into one warm, flavourful dish that tastes just like it's been slow‑cooked over a village fire.
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2 tbsp toor dal
2 tbsp moong dal
2 tbsp masoor dal
2 tbsp chana dal
2 tbsp urad dal1 medium onion, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger-garlic paste
2 green chillies, slit
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
½ tsp garam masala
2 tbsp butter or ghee
Salt to taste
2 tbsp fresh coriander, chopped
3 cups water
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Rinse all five dals together until clear. Soak for 20–30 minutes to help them cook faster and turn soft.
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Cook the soaked dals with turmeric, salt, and water for 3–4 whistles until fully softened and blended.
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Choose dishes that can be cooked quickly. Opt for recipes that are simple and require fewer techniques and save time in the kitchen.
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Add ginger–garlic paste and chillies. Mix in tomatoes, red chilli powder, and coriander powder. Cook until thick and the oil separates.
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Pour the cooked dal into the pan and stir well. Simmer for 10–12 minutes on low heat so the flavours deepen. Adjust salt and thickness if needed.
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Sprinkle garam masala and coriander. For a smoky aroma, heat a small piece of charcoal, place it in a bowl inside the pot, drizzle ghee over it, cover for 2 minutes, then remove. Serve hot with roti or steamed rice.
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