Authentic Mixed Dal Recipe – Indian Lentil Curry with Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Mixed Dal Recipe – Indian Lentil Curry with Spices

Hey everyone! If you’re anything like me, a comforting bowl of dal is the ultimate soul food. It’s warm, flavorful, and just feels like home. I remember learning to make this mixed dal from my nani (grandmother) – it was always a staple at family gatherings, and now I’m so excited to share her recipe with you. This isn’t just a dal recipe, it’s the dal recipe – the one that always hits the spot.

Why You’ll Love This Recipe

This mixed dal, or panchmel dal as it’s sometimes called, is a beautiful blend of flavors and textures. It’s incredibly satisfying, packed with protein, and surprisingly easy to make. It’s perfect for a weeknight dinner, a festive occasion, or just when you’re craving something truly delicious. Plus, the aroma while it’s simmering? Absolutely heavenly!

Ingredients

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

• 2 tbsp masoor orange dal (red lentils) – about 150g
• 2 tbsp chana chickpea dal – about 120g
• 2 tbsp urad dal (black lentils) – about 130g
• 2 tbsp tuwar pigeon peas dal (split yellow peas) – about 140g
• 2 tbsp moong dal (split yellow lentils) – about 120g
• 1 tbsp ghee (clarified butter) – about 15ml
• 1 tsp cumin seeds – about 5g
• 0.5 tsp hing (asafoetida) – about 2.5g
• 1 red chilli (dried)
• 2 cloves
• 1 bay leaf
• 1 inch ginger, grated
• 2 green chillies, minced
• 0.5 tsp turmeric powder – about 2.5g
• 0.25 tsp red chilli powder – about 1.25g
• 1 large tomato or 2 medium tomatoes, chopped
• 0.5 tsp garam masala – about 2.5g
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

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

• Masoor dal cooks quickly and gives a lovely reddish hue.
• Chana dal adds a nutty flavor and holds its shape well.
• Urad dal lends a creamy texture.
• Tuwar dal is a classic dal base, providing a hearty flavor.
• Moong dal cooks down beautifully and adds to the overall smoothness.

Don’t skimp on the ghee! It really elevates the flavor. If you’re not a fan, you can use oil, but ghee just adds that authentic richness. Hing (asafoetida) is a bit of an acquired taste, but it adds a wonderful savory depth – you can find it at most Indian grocery stores. And finally, using fresh spices makes all the difference. Seriously, freshly grated ginger and minced green chillies are a game changer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your dals a good rinse. Then, combine them in a pressure cooker with 3 cups of water (about 720ml), ¼ tsp of turmeric powder, and a pinch of salt.
2. Pressure cook for 5-6 whistles on medium heat. Let the pressure release naturally – this is important for perfectly cooked dals!
3. While the dals are cooking, let’s start the tadka (tempering). Heat the ghee in a saucepan over medium heat.
4. Add the cumin seeds and let them splutter – you’ll know they’re ready when they start to dance in the ghee!
5. Now, add the red chilli, bay leaf, and cloves. Sauté briefly, just until fragrant.
6. Stir in the grated ginger and minced green chillies. Cook until the raw aroma disappears, about a minute.
7. Add the remaining turmeric powder and red chilli powder. Sauté for another minute, being careful not to burn the spices.
8. Pour in the chopped tomatoes and add salt to taste. Cook until the tomatoes turn soft and pulpy, about 5-7 minutes.
9. Pour the cooked dal into the saucepan with the tomato mixture. Add a little water if needed to reach your desired consistency.
10. Simmer for 5 minutes, allowing the flavors to meld together.
11. Sprinkle in the garam masala and cook for another 5 minutes on low heat.
12. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the dals! Mushy dal isn’t ideal.
• Adjust the amount of green chillies and red chilli powder to your spice preference.
• A good tadka is the heart of any dal. Don’t rush it!
• If the dal is too thick, add a little hot water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For mild, reduce or omit the green chillies and red chilli powder. For hot, add an extra green chilli or a pinch of cayenne pepper.
• Regional Variations: My friend’s mom makes a fantastic Gujarati dal with a touch of sweetness from jaggery. Punjabi-style dal often includes a dollop of butter at the end.
• Festival Adaptations: This dal is perfect for Diwali, weddings, or any special occasion.

Serving Suggestions

This dal is incredibly versatile! It pairs beautifully with:

• Steaming hot rice (especially jeera rice – cumin rice!)
• Warm roti or naan
• A simple salad
• A cooling side of yogurt or raita

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 and freeze for up to 2 months.

FAQs

What is the best way to soak the dals for quicker cooking?

Soaking isn’t essential with a pressure cooker, but if you have time, soaking the dals for 30 minutes to an hour can help them cook more evenly.

Can I use a different type of oil instead of ghee?

You can, but ghee really adds a unique flavor. If you must, use a neutral-flavored oil like vegetable or canola oil.

What is Hing and where can I find it?

Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores, or online.

How can I adjust the consistency of the dal?

Add hot water to thin it out, or simmer for a few more minutes to thicken it.

Can this dal be made ahead of time?

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

Enjoy! I hope this dal brings as much comfort and joy to your table as it does to mine. Let me know in the comments if you try it, and how it turns out!