Authentic Mixed Dal Recipe- Toor, Mung & Chana Dal Tadka

Last Updated on 2 months by Neha Deshmukh

Authentic Mixed Dal Recipe – Toor, Mung & Chana Dal Tadka

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Mixed Dal Tadka. This isn’t just a dal recipe; it’s the dal recipe I grew up with, the one my mom always made, and the one I now crave on a chilly evening. It’s a hug in a bowl, honestly! This blend of lentils is a staple in Indian households, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Mixed Dal is seriously satisfying. It’s packed with protein, incredibly flavorful thanks to the tempering (tadka!), and surprisingly easy to make. It’s perfect for a weeknight dinner, a weekend feast, or even meal prepping. Plus, the aroma while it’s cooking? Unbeatable! You’ll love how this dal warms you from the inside out.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1/3 cup Toor Daal (Split pigeon peas) – about 150g
• 1/3 cup Mung Daal (Split mung beans) – about 150g
• 1/3 cup Channa Daal (Split garbanzo beans) – about 150g
• 3 cups Water – 720ml
• 1 tbsp Oil
• 1 medium Onion, chopped
• 1/4 tsp Turmeric Powder – about 1g
• 1/2 tsp Cumin Powder – about 2.5g
• 1 tsp Coriander Powder – about 5g
• 1/2 tsp Garam Masala – about 2.5g
• Red Chili Powder, to taste
• Salt, to taste
• 2 tsp Clarified Butter (Ghee)
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1 pinch Asafoetida (Hing)
• Few Curry Leaves
• 2 Garlic cloves, finely chopped
• 1 tsp Ginger, grated
• 1 Green Chili, slit
• Lime Juice, to taste
• Cilantro, for garnish

Ingredient Notes

Let’s talk about these ingredients for a sec! Using a mix of lentils is key – each one brings something different to the table.

• Toor Daal is the workhorse, giving the dal its body.
• Mung Daal cooks quickly and adds a lovely sweetness.
• Channa Daal provides a slightly nutty flavor and helps thicken things up.

Don’t skip the Asafoetida (Hing)! It might smell a little funky on its own, but it adds a wonderful savory depth to the dal. A tiny pinch goes a long way. And Ghee? It’s traditional for a reason. It adds a richness and aroma that oil just can’t replicate. But, I’ll share a vegan option later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your Toor Daal, Mung Daal, and Channa Daal a good wash. Then, soak them in water for about 20-30 minutes. This helps them cook evenly and makes them easier to digest.
2. Drain the soaked lentils and transfer them to a pressure cooker. Add 3 cups of water and a pinch of salt. Close the lid and cook for 3 whistles. If you don’t have a pressure cooker, see the FAQs section below!
3. While the lentils are cooking, let’s start the base for our flavor. Heat the oil in a pan over medium heat. Add the turmeric powder and asafoetida. Let them sizzle for a few seconds, then add the chopped onion. Sauté until the onion turns translucent and golden brown.
4. Now, add the cumin powder, coriander powder, garam masala, and red chili powder. Cook for just a minute or two, stirring constantly, until fragrant. Be careful not to burn the spices!
5. Once the lentils are cooked, gently mash them with a spoon or a potato masher. Add the cooked lentils to the pan with the spice mixture. Stir well to combine. Adjust the salt to your liking and simmer for 4-5 minutes, allowing the flavors to meld.
6. Time for the tadka! In a small pan, heat the ghee over medium heat. Add the mustard seeds and cumin seeds. Let them splutter and pop. Then, add the curry leaves, slit green chili, finely chopped garlic, and grated ginger. Sauté until fragrant and golden brown.
7. Carefully pour the hot tadka over the dal. Be careful, it will splutter! Garnish with fresh cilantro and a squeeze of lime juice. Serve hot with rice or roti.

Expert Tips

• Don’t overcook the lentils! You want them to be soft but still hold their shape.
• Adjust the amount of red chili powder to your spice preference.
• A squeeze of lime juice at the end brightens up the flavors beautifully.
• For a smoother dal, you can blend a portion of it before adding the tadka.

Variations

• Vegan Adaptation: Simply substitute the ghee with your favorite cooking oil. It won’t have quite the same richness, but it will still be delicious!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: My family likes a medium spice level, but feel free to adjust the red chili powder to make it mild or spicy.
• Regional Variations: My friend’s grandmother makes a fantastic Punjabi Dal with a lot of butter and cream. A Gujarati version often includes a touch of sweetness, while a South Indian style dal might have tamarind for a tangy flavor.

Serving Suggestions

This dal is amazing with:

• Steaming hot basmati rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple vegetable side dish like aloo gobi (potato and cauliflower)

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to a month.

FAQs

• What is the best way to soak the lentils for optimal digestion? Soaking helps break down phytic acid, making the lentils easier to digest. 20-30 minutes is good, but you can soak them for longer if you have time.
• Can I use a pot instead of a pressure cooker? Yes, absolutely! It will take longer – about 45-60 minutes – and you’ll need to add more water. Check the lentils frequently and add more water if needed.
• What’s the cooking time? With a pressure cooker, it’s about 15-20 minutes (including the time to come to pressure). In a pot, it’s 45-60 minutes.
• What are the health benefits of mixed dal? Dal is a fantastic source of protein, fiber, and iron. It’s also low in fat and cholesterol.
• How can I adjust the consistency of the dal? If it’s too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes.
• What is asafoetida (hing) and where can I find it? Asafoetida is a resin with a pungent smell that adds a savory flavor to Indian dishes. You can find it at Indian grocery stores or online.
• Can I make this dal ahead of time? Yes! You can make the dal a day or two in advance and reheat it when you’re ready to serve. Just add the tadka right before serving for the best flavor.