Vegan Mixed Dal

1. 1
   prep · ~30 min

   Soak and rinse the lentils.

   Soak toor dal, moong dal, and masoor dal together in water for 30 minutes. Rinse thoroughly in fresh water until the water runs clear. Drain and set aside.

   TIPSoaking helps lentils cook faster and reduces bloating.
2. 2
   pressure cook · ~15 min

   Pressure cook the mixed dal.

   Transfer the rinsed lentils to a pressure cooker. Add 3 cups water, turmeric powder, and salt. Stir well. Pressure cook on medium heat for 4 whistles, then let the pressure release naturally. Open the lid and whisk the dal gently to combine.

3. 3
   temper · ~10 min

   Make the cumin-garlic tempering.

   1.Heat oil in a pan over medium heat until it shimmers.

   2.Add cumin seeds and let them splutter until fragrant (30 sec).

   3.Add chopped garlic, ginger, green chili, and dried red chili. Sauté until garlic turns golden (1 min).

   4.Add chopped onion and cook until translucent and soft (4-5 min).

   5.Stir in chopped tomato and red chili powder. Cook until tomatoes break down and oil separates (4-5 min).

   TIPDon't rush the onions — letting them soften fully builds the base sweetness.
4. 4
   simmer · ~5 min

   Combine and simmer the dal.

   Pour the tempering mixture into the pressure-cooked dal. Add half a cup of water if the dal is too thick. Stir well and bring to a gentle simmer. Let it cook uncovered for 5 minutes so the flavors meld together. Adjust salt if needed.

   TIPSimmering helps the dal absorb the aromatic tempering flavors.
5. 5
   mix

   Finish with garam masala and lemon juice.

   Turn off the heat. Sprinkle garam masala and add freshly squeezed lemon juice. Stir well to incorporate.

   TIPAdding garam masala off the heat preserves its delicate aroma.
6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Ladle the mixed dal into bowls and top generously with chopped coriander leaves. Serve immediately with steamed rice or roti.

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