Mixed legumes cooked with whole spices and fresh fenugreek, topped with a rich ghee-garlic tadka. Panchmel dal is one of those rare dishes that are complex and, at the same time, comforting.
Chana Dal
Masoor Dal Pakodi: Red Lentil Fritters
Masoor dal pakodi – with red lentil as starring ingredient, this crunchy snack-time goodie also doubles up as a curry dumpling (badi). Learn how to make these delicious fritters.
Dal Paratha: Flatbread with Chana Dal Stuffing
Chana dal paratha with dahi and achar – nothing else comes close for a filling, comforting Sunday brunch. Try it this weekend!
Dhansak: Parsi Dal and Vegetable Medley
Dhansak – in which legumes, vegetables and aromatic spices come together in a celebration of Persian and Gujarati flavors. The name tells us as much: “dhansak” comes from dhan (Persian for “seed” – legumes) and sak (Gujarati “shaak” – vegetables).
This recipe is a meatless take on the dhansak template, with plenty of vegetables and a freshly prepared dhansak masala.
Sookhi Sabzi Masala, South-Style
Four ingredients – each in equal measure – roasted and ground: and lo, there you have a delicious sookhi sabzi masala! Sprinkle the masala over dry sautéed veggies with some salt – you need no other seasoning.
Lauki Chutney: Bottle Gourd Chutney with Peel
Don’t throw away bottle gourd peel – use it in lauki chutney. Pair with hot rice and ghee for a wholesome, comforting meal.
Chana Dal Kosambari
Chana dal kosambari with lots of carrot, coconut and coriander – the mix of colors and flavors in this salad is so inviting, you can’t but reach out for seconds.