Mixed Dal
A hearty, protein-packed lentil dish made with five different dals slow-simmered together until creamy. This comforting North Indian classic gets a fragrant tempering of cumin, garlic, and dried red chili that lifts the earthy lentils into something truly special. Perfect with steamed rice or roti.
For 4 servings
- prep
Wash and soak the mixed dals.
1.Combine toor dal, chana dal, moong dal, urad dal, and masoor dal in a bowl.2.Rinse thoroughly 2-3 times under running water until water runs clear.3.Soak in 2 cups of water for 1 hour. Drain before cooking.TIPSoaking lentils reduces cooking time and makes them easier to digest. - pressure cook · ~15 min
Pressure cook the soaked dals.
Transfer the drained dals to a pressure cooker. Add 3 cups of water and turmeric. Close the lid and cook on medium heat. Wait for 3 whistles, then lower the heat and cook for 8 more minutes. Let the pressure release naturally.
TIPNatural pressure release keeps the dal creamy. Forcing the steam out can make them grainy. - saute · ~8 min
Build the masala base.
1.Open the cooker and gently mash the dal with a ladle until smooth and even.2.Place a heavy bottom pan on low-medium heat. Add the cooked dal.3.Stir in red chili powder, coriander powder, and cumin powder. Add the chopped tomatoes and green chilies.4.Add 1 cup of water, stir, and let it simmer while you prepare the tempering.TIPMashing the dal well is the secret to that restaurant-style creamy texture. - temper · ~2 min
Make the aromatic tempering.
1.Heat ghee in a small pan over medium heat.2.Add cumin seeds and let them sizzle and turn golden (30 seconds).3.Add sliced garlic and sauté until golden and crispy (30 seconds).4.Add dried red chilies and a pinch of asafoetida. Swirl for 10 seconds until fragrant.5.Pour the sizzling tempering over the simmering dal and stir well.TIPDon't let the garlic burn. It should be golden brown for sweetness, not dark and bitter. - simmer · ~10 min
Simmer the dal to meld the flavors.
Add salt, stir, and let the dal simmer on low heat for 10 minutes. The dal will thicken and the flavors will come together. Stir occasionally to prevent sticking.
TIPThe dal should be creamy but still have body. Adjust consistency with hot water if needed. - garnish
Finish with garam masala, lemon, and cilantro.
1.Turn off the heat. Sprinkle garam masala over the dal.2.Stir in the lemon juice.3.Garnish generously with chopped coriander leaves.4.Cover and rest for 2 minutes before serving.TIPAdding garam masala off heat preserves its aromatic oils and gives a fresh burst of fragrance. - serve
Serve hot with steamed rice or roti.
Ladle the mixed dal into serving bowls. Pair with plain steamed rice and a side of pickle, or serve alongside hot rotis with a dollop of ghee on top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the mixed dals for at least 1 hour to reduce cooking time and improve digestibility.
- 2Mash the cooked dal thoroughly with a ladle for a creamy, restaurant-style texture.
- 3Let the pressure release naturally to keep the dal creamy; quick release can make it grainy.
- 4Sauté garlic in ghee until golden, not dark — burnt garlic turns bitter and ruins the tempering.
- 5Add garam masala only after turning off the heat to preserve its aromatic essential oils.
- 6Adjust the final consistency with hot water; the dal should be creamy but not watery.
- 7This dal thickens as it cools, so keep it slightly thinner if serving later or reheating.
Adapt it for your goals.
Extra Creamy Dal
Stir in 2 tablespoons of fresh cream or a splash of coconut milk just before serving for a richer, velvety texture that's especially indulgent alongside naan.
Tomato FreeTomato-Free
Omit the tomatoes and add 1/4 cup of roasted pumpkin puree or a pinch of amchur (dry mango powder) at the end for tang without acidity — ideal for those avoiding nightshades.
High Protein BoostHigh-Protein Boost
Add 1/2 cup of chopped paneer cubes during the simmering step or a spoonful of whey protein isolate stirred in after cooking for extra protein without altering the flavor profile.
Jain FriendlyJain-Friendly
Skip the garlic and onion, replace with asafoetida (hing) and a pinch of asafoetida in the tempering, and use roasted cumin powder for depth — still aromatic and satisfying.
Keto / Low CarbKeto / Low-Carb
Reduce the lentils to 1/4 cup total (equal parts), increase the ghee to 1 tablespoon, and serve with cauliflower rice or low-carb roti made from almond flour.
Why this is on our healthy list.
High in Plant Protein
The blend of five lentils provides a diverse array of plant proteins, supporting muscle repair and keeping you full longer.
Rich in Dietary Fiber
Lentils are naturally high in soluble and insoluble fiber, which aids digestion and helps maintain stable blood sugar levels.
Packed with Essential Minerals
These lentils supply iron, magnesium, and potassium, contributing to healthy blood, nerve function, and heart health.
Low in Fat, Naturally
The dish is naturally low in fat (only 2 tsp ghee), making it a heart-friendly choice when served without extra ghee.
Frequently asked questions
Yes, but expect a longer cooking time (about 15-20 minutes extra under pressure). Soaking also makes them easier to digest and yields a creamier texture.
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