Cooked Mix Daal
Dive into the comforting flavors of "Cooked Mix Daal," a wholesome and aromatic lentil dish crafted from a trio of toor dal, moong dal, and masoor dal. This nutritious recipe combines tender lentils with a fragrant blend of spices, including cumin, turmeric, and coriander, creating a fusion of earthy and zesty notes. Enhanced with sautéed onion, garlic, ginger, and juicy tomatoes, this daal is simmered to perfection and finished with fresh cilantro and a splash of lemon juice. Ready in just 45 minutes, it's a versatile dish that pairs beautifully with steamed rice or warm flatbreads, making it a perfect choice for a healthy and satisfying meal. Whether you're looking for a vegetarian delight or a comforting bowl of protein-rich goodness, this mix daal recipe is sure to impress!
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Recipe Information
Ingredients
- 0.5 cup Toor dal (pigeon pea lentils)
- 0.25 cup Moong dal (yellow lentils)
- 0.25 cup Masoor dal (red lentils)
- 4 cups Water
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 medium Onion, finely chopped
- 4 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 medium Tomato, chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 0.5 unit Lemon, juiced
Instructions
Rinse the toor dal, moong dal, and masoor dal under running water until the water runs clear. Soak them in water for about 15 minutes.
In a medium-sized pot, add the soaked dals and 4 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the dals are tender and mushy.
While the dals are cooking, heat ghee or vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
Add asafoetida, immediately followed by the chopped onion. Sauté until the onion becomes translucent.
Add minced garlic and grated ginger. Sauté for another minute until they release their aroma.
Add the chopped tomato and cook until it softens and releases oil from the sides.
Stir in turmeric powder, red chili powder, and coriander powder. Cook the spices for about 1-2 minutes.
Mash the cooked dals slightly and pour them into the onion-tomato-spice mixture. Mix well.
Add salt and let the daal simmer for an additional 5 minutes to absorb the flavors.
Finally, stir in fresh cilantro and lemon juice. Taste and adjust seasoning if necessary.
Serve hot with rice or any flatbread of choice.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 12.0 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2847 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
