Mixed Dal is a great variation when you are sick of eating the standard arhar, masoor, moong and urad dals. Everyone loves it because it’s different.
| Preparation Time: | 45 minutes |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| Chana (Gram) dal | 1/3 cup |
| Whole Urad dal | 1/3 cup |
| Whole Masoor dal | 1/3 cup |
| Red onion | 1/2 medium |
| Freshly blended Tomatoes | 1/4 cup |
| Green chillies | 1 |
| Coriander leaves | To garnish |
| Grated ginger | 1 tbsp |
| Butter or clarified butter (ghee) | 1 tbsp |
| Jeera (cumin seeds) | 3/4 tsp |
| Haldi (turmeric powder) | 1/2 tsp |
| Red chilli powder (lal mirch) | 1/2 tsp |
| Heeng (asafoetida) | A pinch |
| Salt | 1 tsp |
Method
- Pick all dals for stones and dirt. Wash them thoroughly. Cook in pressure cooker with turmeric powder and salt.
- Once the cooker starts whistling, reduce heat and let it cook for 20 minutes. Turn off the heat.
- Heat butter or ghee in a pan. Add cumin seeds and wait till they puff up.
- Add ginger and onions. Saute till onions become translucent.
- Add chili powder and heeng.
- Add freshly blended tomato and chopped green chilies. Saute till oil starts showing. Turn off the heat.
- Open the pressure cooker after the steam dies completely.
- Mix dal into the tomato mixture and cook for a minute or two. Turn off the heat. Mixed Dal is ready.
- Serve hot with Rice, Flat bread and any other Mashed Eggplant (Baingan Bharta).
Notes:
- Dals cook faster if you soak them for an hour before cooking.
- You can skip heeng if you don’t like it’s aroma but it’s very good for digestion.
Summary
Recipe Name
Mixed Dal
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)
You don’t need to soak dals for this recipe, though it does not hurt to do that.