Mixed dal
Five lentils in a spiced onion and tomato gravy
Five kinds of lentil cooked together, then simmered in a gravy of browned onion, tomato, garlic and ginger under a fragrant tempering of cumin, cloves, cinnamon, red chillies and curry leaves. It's thick, hearty and full of protein. Serve hot mixed dal with chapaties or paratha.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dal
- 3 ⅓ oz black gram lentils (urad dal)½ cup
- 3 tbsp masoor lentils
- 4 ¼ cups water4 cups
For the gravy
- 3 tomatoesliquidized
- 2 onionslarge, grated
- 2 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp chilli paste
For the tempering
- 3 tbsp oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 2 cloves
- 2 dried red chilliesbroken into small pieces
- 10 curry leaves
- 1 pinch asafoetida (hing)
For the seasoning
- 1 pinch ground turmeric
- ½ tsp dal masalasee the dal masala recipe
- 1 ½ tsp saltor to taste
- 1 tbsp lemon juiceor to taste
To garnish
- 2 tbsp fresh coriander (optional)chopped
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/9 doneStep 1: Wash 3 ⅓ oz black gram lentils (urad dal), 3 tbsp pigeon pea lentils (tuvar dal), 2 tbsp bengal gram lentils (chana dal), 3 tbsp green gram lentils (moong dal) and 3 tbsp masoor lentils and pressure cook with 4 ¼ cups water and ¾ tsp salt.
Step 2: After the first whistle, turn the heat to low and cook for 7 minutes. Let the pressure drop.
10 minStep 3: Heat 3 tbsp oil in a large pan and add 1 tsp cumin seeds, ½ tsp mustard seeds, 2 cloves, 1 cinnamon stick, 2 dried red chillies, 10 curry leaves and 1 pinch asafoetida (hing).
1 minStep 4: Add 2 onions and fry until brown.
8 minStep 5: Add 3 tomatoes and cook for 5 minutes.
5 minStep 6: Add 2 tsp garlic paste, 1 tsp ginger paste and 1 tsp chilli paste and cook for 2 minutes.
2 minStep 7: Stir in 1 pinch ground turmeric, ½ tsp dal masala, ¾ tsp salt and 1 tbsp lemon juice and cook for 3 minutes.
3 minStep 8: Add the boiled dal and simmer for 20 minutes on a low heat, stirring now and then.
20 minStep 9: Garnish with 2 tbsp fresh coriander and serve hot with chapaties or paratha.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 14 g
- Carbs
- 40 g
- Fat
- 12 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mixed dal take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of black gram lentils (urad dal)?
- Bengal gram lentils (chana dal), same amount.
- What can I use instead of bengal gram lentils (chana dal)?
- Yellow split peas, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Indonesian
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.