Dal 6
Experience the ultimate medley of flavors with "Dal 6," a soul-warming Indian dish that celebrates the harmony of six protein-packed lentils: toor dal, moong dal, chana dal, masoor dal, urad dal, and green moong dal. Simmered to perfection and enriched with aromatic spices like cumin, mustard seeds, and asafoetida, this dal offers a creamy, hearty texture that's irresistibly comforting. The tangy kick of lemon juice and the freshness of cilantro perfectly complement the robust, spiced base infused with sautéed onions, tomatoes, and ginger-garlic paste. Ready in under an hour, "Dal 6" is a nutritious, gluten-free delight that pairs wonderfully with steamed rice or warm rotis, making it a versatile staple for family dinners or festive gatherings. Perfect for anyone craving authentic Indian flavors with a rich, wholesome twist!
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Recipe Information
Ingredients
- 0.25 cup Toor dal (pigeon peas)
- 0.25 cup Moong dal (split yellow gram)
- 0.25 cup Chana dal (split chickpeas)
- 0.25 cup Masoor dal (red lentils)
- 0.25 cup Urad dal (split black gram)
- 0.25 cup Green moong dal (whole green gram)
- 4 cups Water
- 2 tablespoons Ghee (clarified butter)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Ginger-garlic paste
- 2 whole Green chilies, slit
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (coriander) leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Wash all six types of lentils thoroughly in water until the water runs clear.
In a large pot or pressure cooker, combine the lentils with 4 cups of water. Bring to a boil, skimming off any foam that rises to the surface.
Reduce the heat to low and cover. Cook until the lentils are tender, about 25 minutes in a pot or 4-5 whistles in a pressure cooker. Mash slightly for a creamy consistency and set aside.
In a separate pan, heat the ghee over medium heat. Add cumin seeds and mustard seeds, allowing them to splutter for a few seconds.
Add asafoetida, followed by the chopped onions. Sauté until the onions are golden brown.
Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften, about 5 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine.
Add the cooked lentils to the pan and mix thoroughly. If the consistency is too thick, add a little water to adjust.
Simmer the dal for 10-15 minutes, allowing the flavors to meld together.
Stir in the lemon juice and garnish with fresh cilantro before serving.
Serve hot with steamed rice, roti, or naan for a hearty and comforting meal.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 22.6 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4053 mg | 86% | |
*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.
