Mixed Dhal
Dive into the comfort and warmth of *Mixed Dhal*, a wholesome Indian lentil stew that combines toor dal, moong dal, and masoor dal for a symphony of textures and flavors. This one-pot recipe is infused with aromatic spices like cumin, coriander, and garam masala, all brought to life in sizzling ghee or a vegan-friendly oil alternative. Creamy yet light, it’s simmered to perfection with tomatoes, onions, and a hint of green chili heat, then finished with vibrant coriander leaves and a splash of tangy lemon juice. Ready in under an hour, this protein-packed dish is not only soul-soothing but also incredibly versatile—serve it with steamed rice, naan, or as a hearty soup. Perfect for meal preps, weeknight dinners, or when you’re craving an authentic taste of Indian home cooking!
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Recipe Information
Ingredients
- 0.5 cup Toor dal (split pigeon peas)
- 0.5 cup Moong dal (split yellow mung beans)
- 0.5 cup Masoor dal (split red lentils)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee (or vegetable oil for vegan option)
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 1 unit Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 units Green chilies, slit
- 2 units Tomatoes, chopped
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the toor dal, moong dal, and masoor dal thoroughly under running water until the water runs clear.
In a pressure cooker or large pot, combine the rinsed lentils, 4 cups of water, turmeric powder, and salt. Cook the lentils until soft and fully cooked. If using a pressure cooker, cook for 3-4 whistles. If using a pot, simmer covered for 25-30 minutes, stirring occasionally.
Once the lentils are cooked, use a whisk or spoon to mash them slightly for a creamy consistency. Set aside.
Heat ghee (or vegetable oil) in a large pan over medium heat. Add mustard seeds and allow them to splutter. Then, add cumin seeds and toast briefly until fragrant.
Add the chopped onions to the pan and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for 1-2 minutes until aromatic.
Add the chopped tomatoes to the pan and cook until soft and mushy, about 5 minutes.
Stir in the coriander powder, red chili powder, and garam masala. Cook for 1 minute to toast the spices.
Pour the cooked lentils into the pan with the spice mixture. Mix well and add water as needed to achieve your desired consistency. Simmer for 5-10 minutes.
Taste and adjust salt as needed.
Garnish with chopped coriander leaves and a drizzle of lemon juice before serving.
Serve hot with steamed rice, naan, or flatbread.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 19.7 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3677 mg | 78% | |
*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.
