Authentic Dal Recipe – Chana Dal, Tur Dal & Moong Dal Tadka

Last Updated on 2 months by Neha Deshmukh

Authentic Dal Recipe – Chana Dal, Tur Dal & Moong Dal Tadka

Introduction

There’s just something about a perfectly made dal that feels like home, isn’t there? It’s comfort food at its finest. This particular dal – a blend of chana dal, tur dal, and moong dal – is a family favorite. I first made this when I was trying to recreate my grandmother’s recipe, and honestly, it took a few tries to get it just right! But now, it’s a go-to for a quick, nourishing, and incredibly flavorful meal. And the tadka? Oh, the tadka is everything!

Why You’ll Love This Recipe

This isn’t just any dal recipe. It’s a beautiful harmony of flavors and textures. The three dals combine to create a creamy, satisfying base, while the tadka (tempering) adds a smoky, aromatic punch. It’s relatively easy to make, perfect for a weeknight dinner, and guaranteed to please everyone at the table. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free – more on that later!

Ingredients

Here’s what you’ll need to create this delicious dal:

• ¼ cup Chana Dal (Split Bengal Gram) – about 75g
• ¼ cup Tur Dal (Arhar Dal/Toor Dal) – about 75g
• ¼ cup Moong Dal (Split Yellow Mung Bean) – about 75g
• ½ tsp Cumin Seeds (Jeera) – about 2.5g
• ¼ tsp Mustard Seeds (Rai) – about 1.25g
• 2 nos Cloves (Lavang) – about 1g
• 1 nos Bay Leaf (Tej Patta) – about 0.5g
• 2 nos Whole Red Chillies
• 2 tbsp Ginger-Garlic-Green Chilli Paste – about 30g
• ¼ tsp Turmeric Powder – about 1g
• 1 tbsp Oil – about 15ml
• 1 pinch Asafoetida (Hing) – about 0.25g
• Salt to taste
• Fresh Coriander Leaves for garnish

Ingredient Notes

Let’s talk about these ingredients for a sec. The blend of chana dal, tur dal, and moong dal is key. Chana dal gives it a lovely nutty flavor and slightly thicker texture, tur dal provides a creamy base, and moong dal cooks quickly and adds a delicate sweetness.

Now, about that hing (asafoetida)! Don’t skip it. It adds a unique umami flavor that’s essential to Indian cooking. It also has amazing digestive benefits – my grandmother always said it helps with bloating! If you’re not familiar with it, it has a pungent smell in its raw form, but it mellows out beautifully when cooked in oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the chana dal, tur dal, and moong dal a good wash. Then, soak them in water for about 15 minutes. This helps them cook evenly and become nice and soft.
2. Drain the dals and transfer them to a pressure cooker. Add about 3 cups of water, along with ¼ teaspoon of turmeric powder and a pinch of salt.
3. Pressure cook for 3-4 whistles, or until the dals are completely soft and mushy. Once the pressure has released naturally, gently mash the dals with a spoon or potato masher. Don’t overdo it – you want some texture! Set aside.
4. Now for the magic – the tadka! Heat the oil in a separate pan over medium heat. Once hot, add the mustard seeds and let them splutter.
5. Next, add the cumin seeds, asafoetida, whole red chillies, cloves, and bay leaf. Sauté for about 30 seconds, until fragrant. Be careful not to burn the spices!
6. Stir in the ginger-garlic-green chilli paste and cook for another minute, until it’s nice and aromatic.
7. Pour the cooked dal into the pan with the tadka. Stir well to combine.
8. Simmer for 5-7 minutes, adjusting the consistency with a little extra water if needed. You want it to be creamy but not too runny.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Consistency is key: If your dal is too thick, add a splash of hot water. If it’s too thin, simmer for a few more minutes.
• Prevent sticking: Stir the dal frequently while it’s simmering to prevent it from sticking to the bottom of the pan.
• Bloom those spices: Don’t rush the tadka! Allowing the spices to bloom in the hot oil releases their full flavor.

Variations

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the number of red chillies to 1 or remove the seeds.
  • Medium: Use 2 red chillies as the recipe states.
  • Spicy: Add a pinch of red chilli powder along with the whole red chillies.
• Regional Variations: My friend’s Gujarati mother adds a touch of jaggery to her dal for a hint of sweetness. A Punjabi version might include a dollop of butter at the end!

Serving Suggestions

This dal is incredibly versatile. It’s fantastic with:

• Steaming hot rice
• Warm roti or chapati
• Fluffy thepla (a Gujarati flatbread)
• Fragrant jeera rice (cumin rice)
• A side of raita (yogurt dip)

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

1. What is the best way to soak the dals for optimal texture? Soaking for at least 15-30 minutes is ideal. It helps soften the dals and reduces cooking time.
2. Can I use a pot instead of a pressure cooker to cook the dal? Yes, you can! It will take longer – about 45-60 minutes – and you’ll need to add more water. Make sure the dals are completely soft before mashing.
3. What is tadka and why is it important in dal recipes? Tadka is the process of tempering spices in hot oil and then adding it to the dal. It infuses the dal with incredible flavor and aroma.
4. How can I adjust the spice level of this dal? You can control the spice level by adjusting the number of red chillies or adding a pinch of red chilli powder.
5. Can I make this dal ahead of time and reheat it? Absolutely! Dal actually tastes better the next day. Store it in the refrigerator and reheat gently.
6. What is asafoetida (hing) and can I substitute it? Asafoetida is a resin with a pungent smell that adds a unique umami flavor. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.