Punjabi Tadka Dal Mixed Lentil

Method

1. 1

   Wash the lentils: Wash toor dal and chana dal together in several changes of water until mostly clear. The chana dal adds body and texture to the dal while the toor dal breaks down and creates the base.

2. 2

   Pressure cook: Place both dals in a pressure cooker with 3 cups water and 1/2 tsp turmeric. Cook on high until the first whistle, then medium for 4 more whistles. Let pressure release naturally. Open — the dals should be completely soft. Mash with a large spoon until the toor dal is smooth but some chana dal texture remains.

3. 3

   Add water and consistency: Add 1 cup water to the mashed dal. Stir well. The consistency should be like flowing soup — not too thin, not thick paste.

4. 4

   Heat ghee in a separate pan: Place a pan on medium-high heat. Add 2 tbsp ghee. Let it become very hot — ghee should shimmer.

5. 5

   Add garlic slices: Add finely sliced garlic to the very hot ghee. The garlic will sizzle immediately and brown within 30 to 40 seconds — watch carefully. You want light golden garlic, not burnt. The crispy garlic chips are a key part of the final flavour.

6. 6

   Add dried red chilli and cumin: Add dried red chilli (they will puff and darken) and cumin seeds. Stir for 15 seconds.

7. 7

   Add onion: Add the finely chopped onion. Cook on medium heat for 8 minutes until golden.

8. 8

   Add ginger and tomatoes: Add ginger paste — stir 1 minute. Add chopped tomatoes — cook 6 minutes until broken down and oil separates. Turn to low heat. Add red chilli powder and coriander powder. Stir 2 minutes.

9. 9

   Combine and simmer: Pour the cooked mashed dal into the pan with the tadka. Stir well. Add salt. Simmer on medium-low heat for 5 minutes, stirring occasionally.

10. 10

    Finish and serve: Taste and adjust salt. Add a final 1 tsp ghee on top — stir it in. Scatter coriander leaves. Serve hot with tandoori roti or any flatbread.

11. 11

    Note: This everyday Punjabi dal uses both toor and chana dal together — the chana dal adds a slight nutty texture that plain toor dal lacks. The crispy garlic chips in the tadka are a Punjabi signature — the garlic is sliced not paste to give distinct golden pieces in the finished dal. Every Punjabi household eats dal roti (dal with flatbread) daily for lunch or dinner — it is the most eaten meal combination in the state.