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Dal is a staple in Indian households across all states, especially for lunch. Among common regional meals include dal, roti, rice, pickle, dry sabzi, and curd is undoubtedly the most satisfying combination. It is packed with nutritious elements and flaunts a balance of sweet, spicy, and sour notes.
Video Credit: Chef Ranveer Brar/ YouTube
Among several recipes, mixed dal is also quite popular in many households. From tadka dal of Punjab to panchmel dal from Rajasthan, one cannot deny that when you mix two more pulses, the blend is rich in flavours and nutritional quotient. Here are some mixed dal recipes for a hearty feast in the afternoon.
Sindhi Dal
Sindhi dal originated in the Sindh region years ago but its preparation is associated with the Sindhi community today. This recipe is prepared by cooking moong dal and chana dal together in the gravy of tomatoes and onions. The tempering of garlic and spices like turmeric, coriander, and cumin seeds in ghee makes it a perfect combination to serve with jeera rice or steamed rice. People from the Sindhi community enjoy it with Sindhi flatbread called koki.
Maharashtrian Amti
Maharashtrian recipes are referred to as flavour bombs and amti is one of them. Its recipe is a melange of tangy, spicy, sour, and sweet notes. The pulses used for this are chana and toor dal. Sweetness is added via jaggery and sour flavour comes from tamarind pulp. A special Maharashtrian blend of spices called goda masala is added while cooking to add an oomph factor. It tastes amazing when served with rice.
Punjabi Tadka Dal
Most people think that dal tadka is all about tempering boiled dal but the recipe is a bit more complex than that. Masoor and toor lentils are cooked, and sometimes chana dal is also added. It is poured in a blend of cumin seeds, ghee, garlic, green chillies, ginger, and red chilli powder. If you add some garam masala in the end and finish with fresh coriander leaves, this Punjabi staple will leave you licking your fingers.
Sambar From Tamil Nadu
Sambar in Tamil Nadu is a blend of masoor dal, moong dal, and toor dal. You have to boil lentils first in a pressure cooker and prepare a separate blend using gravy and boiled vegetables in a kadhai. Once you are happy with the tomato and onion gravy with a pour of tamarind pulp and a sprinkle of sambar masala, add boiled lentils and vegetables. This delight is served with dosa, idli, uttapam, vada, and rice.
Rajasthani Panchmel Dal
If you ever get a chance to visit Rajasthan or have an authentic Rajasthani restaurant in your city, you must try panchmel dal - a blend of five lentils. For this unique preparation, chana dal, masoor dal, moong dal, urad dal, and toor dal are thoroughly rinsed and soaked so that they are uniformly cooked in the pressure cooker. A spicy blend of ghee, hing, cumin seeds, red chilli powder, turmeric powder, and garam masala is prepared before pouring boiled lentils into the pan. This dal recipe pairs well with bati and churma, but you can also relish it with roti and rice.
Hyderabadi Khatti Dal
Hyderabadi khatti dal is for every person who loves tangy recipes. It is a soulful recipe that goes well along with steamed rice. You can also call it the recipe for lazy people because when you are not in the mood to cook a feast yet crave something homemade, prepare khatti dal and your lunch or dinner will be sorted. A blend of masoor and toor dal is cooked with a spicy and tangy mixture. Tamarind pulp is added for tanginess. You can serve this along with vegetables and meat-based dishes.
Bengali Bhaja Muger Dal
Bengalis love to enjoy their steamed rice with bhaja muger dal, a balanced recipe with the potential to leave you in a food coma. Though moong dal is the star ingredient, a little bit of masoor or toor lentils are added. It contains panch phoron (a blend of five spices) to amplify the palate and mustard oil for earthy notes. Some people also add sugar or jaggery for a tinge of sweetness.
