Authentic Mixed Dal Recipe – Easy Indian Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Mixed Dal Recipe – Easy Indian Lentil Curry

Hey everyone! If you’re anything like me, a comforting bowl of dal is a hug in a bowl. This mixed dal recipe is a family favorite – it’s the one I first made when I was learning to cook, and it’s been a go-to ever since. It’s packed with flavor, surprisingly easy to make, and perfect with a steaming plate of rice or some warm roti. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any dal. It’s a beautiful blend of lentils, each bringing its own unique texture and flavor to the party. It’s hearty, healthy, and incredibly satisfying. Plus, it comes together in about 30 minutes, making it perfect for a weeknight meal. Honestly, what’s not to love?

Ingredients

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

• 1 cup Toor/Arhar dal
• 1 tbsp Masoor dal
• 1 tbsp Chana dal
• 1 tbsp roasted yellow Moong dal
• 1 Onion, finely sliced
• 2 Tomatoes, finely chopped
• 2 Green chili, finely chopped
• 1 tbsp red chili powder
• ½ tsp Turmeric powder (adjust to your preference!)
• 2 cloves Garlic, finely chopped
• ½ tsp Cumin seeds
• 2 tbsp minced Coriander leaves
• Salt to taste
• 2 tbsp Oil

Ingredient Notes

Let’s talk about these ingredients for a sec. The blend of dals is key!

• Toor dal gives it a lovely body.
• Masoor dal cooks quickly and adds a beautiful reddish hue.
• Chana dal provides a slightly nutty flavor and holds its shape well.
• Roasted Moong dal adds a subtle sweetness and a creamy texture.

Don’t skimp on the fresh spices either! Freshly chopped garlic and green chilies really elevate the flavor. And a good quality turmeric powder is a must – it not only adds color but also amazing health benefits.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash the toor dal, chana dal, masoor dal, and roasted moong dal together. Then, add them to your pressure cooker with 3 cups of water. Pressure cook for 3 whistles, or until the dals are nice and soft. Once cooled, give it a good mash with a ladle – don’t worry about getting it perfectly smooth, a little texture is nice!
2. Now, heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter – that’s when you know the flavor is about to bloom! Add the chopped garlic and sauté until it turns golden brown.
3. Next, add the sliced onions and fry until they become translucent. Toss in the chopped green chilies and tomatoes. Cook until the tomatoes soften and start to break down.
4. Time to bring it all together! Stir in the mashed dal. Add the red chili powder, turmeric powder, salt, and 1 cup of water. Give it a good mix and bring it to a boil.
5. Reduce the heat to low, add the minced coriander leaves, and simmer for 6-8 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
6. Finally, garnish with a generous sprinkle of fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the dal! Mushy dal isn’t ideal. Keep an eye on it during pressure cooking.
• Adjust the water: If the dal is too thick, add a little more hot water. If it’s too thin, simmer for a few extra minutes.
• Tempering is key: Don’t rush the tempering process. It’s where a lot of the flavor comes from.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ½ tsp or omit the green chilies.
  • Medium: Use 1 tbsp red chili powder and 2 green chilies.
  • Spicy: Add an extra ½ tsp of red chili powder and a pinch of cayenne pepper.
• Regional Variations:
  • Gujarati Style: Add a pinch of sugar and a squeeze of lemon juice at the end for a sweet and tangy flavor.
  • Punjabi Style: Add a dollop of butter or ghee during the tempering process for extra richness.

Serving Suggestions

This mixed dal is incredibly versatile! Here are a few of my favorite ways to serve it:

• With a side of fluffy basmati rice.
• With warm roti or naan.
• Alongside a simple vegetable side dish like aloo gobi (potato and cauliflower).
• With a dollop of yogurt for a cooling contrast.

Storage Instructions

Leftovers? Yes, please! Store any leftover dal in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop. You can also freeze it for up to a month.

FAQs

What is the best way to pressure cook the dals for perfect texture?

Soaking the dals for 30 minutes before pressure cooking can help them cook faster and more evenly. Also, make sure you use enough water – about 3 cups for 1 cup of dal.

Can I use a different type of oil for tempering?

Absolutely! You can use any neutral-flavored oil like sunflower oil or vegetable oil. Ghee (clarified butter) adds a lovely richness, but it’s not essential.

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 uncovered for a few more minutes.

What are some good accompaniments to serve with mixed dal?

Rice, roti, naan, a simple vegetable side dish, or a dollop of yogurt are all great options.

Can this dal be made ahead of time?

Yes! You can make the dal a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.