Mixed Dal
Warm your heart and satisfy your soul with this flavorful and protein-packed *Mixed Dal* recipe, a wholesome Indian lentil dish that combines toor dal, moong dal, and masoor dal for a rich texture and nutritious offering. Simmered to perfection with aromatic spices like cumin, garam masala, and asafoetida, and finished with the tangy zest of fresh lemon juice, this comforting bowl of goodness is perfect for pairing with steamed rice or Indian flatbreads like roti. Whether you’re looking for a quick weeknight dinner or a satisfying vegetarian meal, this one-pot dal is ready in under an hour and delivers classic, homey flavors with every bite. Packed with plant-based protein and a touch of heat from green chilies, it's a must-try for lovers of authentic Indian cuisine.
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Recipe Information
Ingredients
- 0.5 cup Toor dal (split pigeon peas)
- 0.25 cup Moong dal (split mung beans)
- 0.25 cup Masoor dal (split red lentils)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 inch piece Ginger, grated
- 2 Green chilies, slit
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Red chili powder
Instructions
Rinse the toor dal, moong dal, and masoor dal under running water until the water runs clear. Soak them in water for 20 minutes and then drain.
In a medium saucepan, add the soaked dals and 4 cups of water. Add turmeric powder and salt. Bring it to a boil over medium heat, then reduce to a simmer. Cover and cook until the dals are soft and well-cooked, about 25-30 minutes. Stir occasionally to prevent sticking.
In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
Add asafoetida and chopped onions to the pan. Sauté until the onions turn translucent and light golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes.
Add chopped tomatoes, coriander powder, red chili powder, and garam masala. Cook until the tomatoes soften and the spices are fragrant, about 5 minutes.
Pour the cooked dal mixture into the pan with the spiced tomato mixture. Stir well to combine.
Let the dal simmer for another 5-10 minutes to absorb the flavors. Adjust salt and consistency as required by adding more water if necessary.
Turn off the heat and stir in fresh cilantro and lemon juice.
Serve hot with rice or Indian bread such as naan or roti.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 23.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3456 mg | 74% | |
*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.
