Mixed Dhaba Dal

With the goodness of three different dals, this dhaba-style dal recipe is insanely delicious. It's creamy, smoky, spicy and overall a splendid meal!

Prep Time 10

Cook Time 35

Soaking Time 1

Total Time 1 45

Servings people

Calories 245kcal

Author Richa

Wash and soak moong dal, chana dal, and urad dal in enough water to cover them for at least an hour.
Drain the water and add the soaked dal, tomatoes, turmeric, salt, and 2 cups of water to a pressure cooker. Pressure cook on high heat. Once the first whistle goes off, reduce the flame and pressure cook for 4-5 more whistles until the dal is soft and easily mashed between your fingers.
Add more water to the dal if required to adjust the consistency.
In a pan, heat oil and ghee. Add jeera, and once it starts spluttering, add ginger, garlic, whole red chillies, and green chillies. Sauté for 30 seconds, then add onions.
Cook the onions on high heat for 2-3 minutes, stirring continuously until they become crispy and brown. Add chilli powder and turn off the flame.
Pour this tadka (tempering) over the hot dal. Top with coriander and mix. Serve piping hot.

We use split green gram with the skin as the main base in this recipe because we love the flavour and texture. You can also use whole moong dal but the cooking time will increase.
Make sure to soak the dals for at least an hour before cooking though overnight is better. Soaking dal helps make it easier to digest and faster to cook. When ready, cook the dal in a pressure cooker till it's tender. It should easily mash with the back of a spoon.
Always cook the onions on a high flame for 2-3 minutes, stirring continuously till they become crispy and brown. This quick fry on a hot flame will add smokiness to the dal once we pour the tadka in.
You can add more water to the dal after pressure cooking to adjust the consistency to your liking – taste as you go!