Mixed Dal
A comforting and nutritious blend of three lentils—moong, toor, and masoor—cooked until soft and tempered with aromatic spices in ghee. This simple, wholesome dal is light on the stomach and perfect for a nourishing meal.
For 4 servings
Wash and soak the dals.
Combine the moong dal, toor dal, and masoor dal in a bowl. Rinse them under cold running water 3-4 times until the water runs clear. Soak the dals in 2 cups of fresh water for 30 minutes, then drain completely.
TIPSoaking the dals not only speeds up cooking but also makes them much easier to digest.Pressure cook the dals.
- Place the drained dals in a 2 or 3-liter pressure cooker.
- Add 2.5 cups of fresh water, the turmeric powder, and salt.
- Stir everything together, secure the lid, and place the cooker on medium heat.
- Cook for 4-5 whistles, or for about 15 minutes, until the dals are completely soft and mushy.
- Turn off the heat and allow the pressure to release naturally.
TIPLetting the pressure release on its own ensures the dals are perfectly cooked and soft.Prepare the cooked dal.
Once the pressure has fully released, carefully open the cooker lid. Use a wire whisk or a wooden spoon to mash and stir the dal until it reaches a smooth, creamy consistency. If it seems too thick, add a little hot water and mix again.
Make the tempering (tadka).
- Heat the ghee in a small pan (tadka pan) over medium heat.
- Add the mustard seeds. Wait for them to splutter.
- Add the cumin seeds, asafoetida, and the broken dried red chili. Sauté for 20-30 seconds until fragrant.
- Add the curry leaves and finely chopped onion. Cook until the onion becomes soft and translucent.
- Stir in the ginger-garlic paste and cook for one minute until its raw aroma disappears.
- Finally, add the chopped tomato and cook until it turns soft and pulpy.
TIPKeep the heat on medium to prevent the spices from burning, which can make the dal taste bitter.Combine dal and tempering.
Pour the hot tempering directly into the cooked dal in the pressure cooker. Stir well to combine all the flavors. Bring the dal to a gentle simmer and let it cook for 2-3 minutes.
Garnish and serve.
Turn off the heat and garnish the dal with freshly chopped coriander leaves. Serve hot with rice or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, whisk the dal vigorously after pressure cooking.
- 2If you don't have a pressure cooker, you can cook the dal in a pot, but it will take about 45-60 minutes.
- 3Adjust the amount of water to achieve your desired consistency. Add more hot water for a thinner dal.
- 4A squeeze of lemon juice just before serving can brighten up the flavors.
- 5For a slightly richer taste, add a pinch of garam masala along with the coriander leaves.
Frequently asked questions
Yes, Mixed Dal is exceptionally healthy. It's a fantastic source of plant-based protein, dietary fiber, and essential minerals. Combining three types of lentils provides a more complete amino acid profile, making it a nutritious choice.
