A hearty and comforting dhaba style mixed lentil dal made with chana dal, black urad dal, and green moong dal. This protein-rich dish is pressure cooked until soft and finished with a fragrant onion-tomato tempering infused with whole spices, garlic, ginger, and green chilies. Perfect to serve with steamed rice, roti, or naan, this dal is ideal for batch cooking and freezes beautifully for busy weeknights.
- Serves: 6 People
- Prep Time: 20 minutes
- Cooking: 45 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 cup Chana dal
- 1 cup Black urad dal
- 1 cup Green moong dal
- 2 pints Water
- 1 tablespoon Turmeric powder
- 1 tablespoon Salt
- 2 tablespoons Oil
- 3 medium Onions, finely chopped
- 3 medium Tomatoes, finely chopped
- 1 tablespoon Fresh ginger, finely chopped
- 6 cloves Garlic, finely chopped
- 2 medium Green chilies, finely chopped
- 2 whole Black cardamom
- 3 whole Green cardamom
- 3 whole Bay leaves
- 1 tablespoon Cumin seeds
- 1 tablespoon Coriander powder
- 1 tablespoon Garam masala
- 1 tablespoon Asafoetida (hing)
- 1 tablespoon Fennel seeds, lightly crushed
- 2 tablespoons Garlic butter or ghee
- 2 whole Dry red chilies
- 2 tablespoons Fresh coriander, chopped
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
14 g -
Carbohydrates
52 g -
Protein
22 g -
Fiber
15 g -
Sugar
6 g -
Sodium
780 mg
Procedure
-
35 minutesMark As Complete
Cook the Lentils
Rinse the chana dal, black urad dal, and green moong dal thoroughly until the water runs clear. Transfer the soaked lentils to a pressure cooker and add water, turmeric powder, salt, and oil. Secure the lid and cook on medium heat for 30 to 35 minutes until the lentils are soft and fully cooked. Allow the pressure to release naturally before opening the lid and lightly mash the dal to create a creamy consistency.
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15 minutesMark As Complete
Prepare the Base Masala
Heat oil and garlic butter or ghee in a deep pan over medium heat. Add black cardamom, green cardamom, bay leaves, and cumin seeds, roasting briefly until aromatic. Stir in the finely chopped onions with a pinch of salt and cook until golden and softened. Add asafoetida along with the chopped ginger, garlic, and green chilies, cooking until the raw aroma disappears and the mixture becomes fragrant.
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10 minutesMark As Complete
Add Tomatoes and Spices
Mix in the chopped tomatoes and cook over medium heat until they soften and begin releasing oil from the sides. Add crushed fennel seeds and coriander powder, stirring well to combine the spices evenly into the masala. Continue cooking until the mixture thickens and develops a rich, glossy texture, indicating the base is properly cooked.
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5 minutesMark As Complete
Combine Dal and Tempering
Pour the cooked lentils into the prepared masala and mix thoroughly to combine. Simmer the dal on low heat for a few minutes to allow the flavors to blend and adjust the consistency with hot water if needed. Finish with garam masala and freshly chopped coriander, stirring gently before turning off the heat.
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5 minutesMark As Complete
Optional Final Tadka
Heat a small amount of oil in a separate pan over medium heat and lightly fry the dry red chilies until fragrant and slightly darkened. Immediately pour this hot tempering over the prepared dal to enhance its aroma and flavor. Serve hot with rice, roti, or naan for a complete and satisfying meal.
