Authentic Mixed Dal Recipe – Indian Lentil Curry with Garam Masala

Last Updated on 2 months by Neha Deshmukh

Authentic Mixed Dal Recipe – Indian Lentil Curry with Garam Masala

Hey everyone! If you’re anything like me, a comforting bowl of dal is basically a hug in a bowl. This mixed dal recipe is a family favourite – it’s the one I always turn to when I want something hearty, flavourful, and just… good for the soul. It’s a little bit of effort, but honestly, the results are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any dal. It’s a beautiful blend of five different lentils, each bringing its own unique texture and flavour to the party. It’s incredibly satisfying, packed with protein, and tastes amazing with a side of fluffy rice or warm roti. Plus, the aroma of garam masala simmering away? Unbeatable! It’s a classic Indian comfort food that’s sure to become a staple in your kitchen too.

Ingredients

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

• 2 tablespoons Masoor Dal (Red Lentils)
• 2 tablespoons Urad Dal (Black Gram)
• 2 tablespoons Tur Dal (Yellow Split Pigeon Peas)
• 2 tablespoons Moong Dal (Yellow Split Mung Beans)
• 2 tablespoons Chana Dal (Split Chickpeas)
• 1 teaspoon Cumin Seeds
• 1 whole Onion
• ½ teaspoon Red Chilli Powder (adjust to your spice preference!)
• ½ teaspoon Turmeric Powder
• 1 whole Tomato
• Salt to taste
• ¼ cup Yogurt (plain, full-fat works best)
• ½ teaspoon Garam Masala Powder
• 1 tablespoon chopped Coriander (for garnish)
• 1 cup Water (approximately 240ml)

Ingredient Notes

Let’s talk about these lentils for a sec! Each one plays a special role:

• Masoor Dal: Cooks quickly and gives a lovely creamy texture.
• Urad Dal: Adds a slightly nutty flavour and helps thicken the dal.
• Tur Dal: A classic lentil, it provides a good base flavour.
• Moong Dal: Light and easy to digest, it adds a subtle sweetness.
• Chana Dal: Holds its shape well and gives a bit of bite.

Don’t skimp on the garam masala! A good quality blend makes all the difference. I like to get mine from an Indian grocery store for the freshest flavour. And those cumin seeds? Toasting them really wakes up their aroma – trust me on this one!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, give all the dals a good wash under cold water. Then, soak them in water for about an hour. This helps them cook evenly and become beautifully tender. After an hour, drain them well and set aside.
2. Now, grab your pressure cooker. Dry toast the cumin seeds in it for a minute or so, until they become fragrant. Be careful not to burn them! Add the minced onion and a pinch of salt. Sauté continuously until the onions soften and turn golden brown.
3. Add the drained lentils to the cooker and sauté for another 2-3 minutes. This helps to coat them in the flavour of the spices.
4. Pour in 1 cup (240ml) of water, then add the turmeric powder, red chilli powder, chopped tomato, and salt. Give everything a good stir. Now, pressure cook on high heat for 3 whistles. Once it reaches pressure, let it release naturally – don’t force it!
5. Once the pressure has released, open the cooker and stir in the yogurt and garam masala powder. Simmer for about 2 minutes, allowing the flavours to meld together.
6. Finally, garnish with a generous sprinkle of chopped coriander and serve hot!

Expert Tips

• Don’t overcook the dal! You want the lentils to be tender, but not mushy.
• Adjust the water: If you prefer a thinner dal, add a little more water. For a thicker consistency, simmer for a longer time.
• Tempering (Tadka): For extra flavour, you can do a simple tempering with ghee, cumin seeds, and a pinch of red chilli powder right before serving.

Variations

• Vegan Adaptation: Simply swap the yogurt for a plant-based alternative like cashew cream or coconut yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ teaspoon or omit it altogether.
  • Medium: Use ½ teaspoon of red chilli powder (as per the recipe).
  • Hot: Add ¾ – 1 teaspoon of red chilli powder, or a pinch of cayenne pepper.
• Regional Variations: My friend’s grandmother makes a fantastic Punjabi-style dal with a generous dollop of butter and a squeeze of lemon juice. Gujarati dal is often a little sweeter, with a touch of jaggery.
• Festival Adaptations: This dal is perfect for Makar Sankranti or Diwali – it’s a hearty and satisfying dish to share with family and friends.

Serving Suggestions

This mixed dal is amazing with:

• Steaming hot rice (basmati is my go-to!)
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes really well – just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

What is the best way to soak the dals for optimal texture?

Soaking the dals is key! It helps them cook evenly and become tender. Just cover them with plenty of water and let them sit for at least an hour.

Can I use a different type of yogurt in this recipe?

You can, but I recommend using plain, full-fat yogurt for the best flavour and texture. Greek yogurt will also work, but it might be a bit thicker.

How can I adjust the consistency of the dal?

If it’s too thick, add a little more water. If it’s too thin, simmer for a longer time to allow it to reduce.

What is Garam Masala, and can I make my own?

Garam masala is a blend of warming spices like cinnamon, cardamom, cloves, and cumin. You can definitely make your own! There are tons of recipes online.

Can this dal be made ahead of time?

Absolutely! In fact, the flavours develop even more overnight. Just reheat it gently before serving.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!