How to make Dhaba-style Panchmel Dal for dinner at home

Dhaba-style Panchmel Dal is a comforting and filling main course dish. Made with five varieties of dal and a tempering of spices, onions, and tomatoes, this makes for a classic dish that is best served with tandoori roti or naan. Scroll down to read the recipe.

2 tbsp toor dal, 2 tbsp chana dal, 2 tbsp moong dal, 2 tbsp masoor dal, 1 tbsp urad dal, 1 medium onion, 2 tomatoes, 1 tsp ginger-garlic paste, ½ tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, salt to taste, 3–4 cups water, 2 tbsp ghee, 1 tsp cumin seeds, 4–5 garlic cloves, 2 dried red chillies, a pinch of hing (asafoetida), 1/2 tsp Kashmiri red chilli powder, and coriander leaves

First of all, wash and soak all dals together for 20–30 minutes.

Pressure cook the dals with turmeric, salt and water for 3–4 whistles until soft but not mushy.

Now, heat 1 tbsp ghee or oil in a pan and add chopped onions and sauté till golden.

Add ginger-garlic paste and cook till aromatic. Also, add tomatoes and cook till soft and oil separates.

Add red chilli powder and coriander powder. And pour the cooked dal into the masala.

Add water to adjust consistency and simmer for 10–12 minutes.

Heat ghee in a small tadka pan. Add cumin seeds, hing and garlic slices, and also add dried red chillies and switch off flame.

Sprinkle Kashmiri chilli powder and immediately pour over the dal. Serve hot with tandoori roti or naan.

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