Authentic Mixed Dal Recipe – Indian Lentil Stew with Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Mixed Dal Recipe – Indian Lentil Stew with Spices

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? It’s the kind of dish my grandmother always made, filling the house with the most incredible aroma. This mixed dal recipe is a little piece of that comfort, and I’m so excited to share it with you. It’s a hearty, flavorful lentil stew packed with goodness and perfect with roti, rice, or even alongside a vibrant dal baati. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any dal recipe. It’s a beautiful blend of different lentils, each bringing its own unique texture and flavor to the party. It’s incredibly nourishing, surprisingly easy to make (especially with a pressure cooker!), and totally customizable to your spice preference. Plus, the fragrant tempering takes it to a whole new level of deliciousness. Trust me, once you try this, it’ll become a regular in your kitchen!

Ingredients

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

• 0.2 cup Chana Dal (Split Chickpea Lentils) – about 50g
• 0.2 cup Moong Dal (Split Yellow Lentils) – about 50g
• 0.2 cup Masoor Dal (Red Lentils) – about 50g
• 0.2 cup Tuvar Dal (Split Pigeon Pea Lentils) – about 50g
• 0.2 cup Urad Dal (Split Black Lentils) – about 50g
• 3.5 cups Water – about 830ml
• 3 tablespoons Ghee or Oil – about 45ml
• 0.5 teaspoon Cumin Seeds – about 2.5g
• 2 Green Cardamom
• 2 Cloves
• 2 Dried Red Chilies
• 1 inch Ginger, crushed
• 1 Green Chili, chopped
• 1 large Tomato, chopped
• 0.5 teaspoon Turmeric Powder – about 2.5g
• 0.5 teaspoon Garam Masala – about 2.5g
• 0.25 teaspoon Asafoetida (Hing) – about 1.25g
• Salt to taste
• Cilantro, for garnish

Ingredient Notes

Let’s talk lentils! This mix is pretty standard, but feel free to adjust the proportions to your liking. Chana dal adds a lovely nutty flavor, while moong dal cooks down beautifully for a creamy texture. Masoor dal is quick to cook and adds a vibrant color. Tuvar dal provides a good body, and urad dal lends a richness.

Now, about that asafoetida (hing)! It might smell a little…interesting on its own, but it adds a huge depth of flavor to dal and aids digestion. It’s a staple in Indian cooking, and I highly recommend using it. If you can’t find it, you can skip it, but it really does make a difference.

Tempering (or tadka as it’s known in Hindi) varies a lot by region. Some families add mustard seeds, others curry leaves. Feel free to experiment and make it your own!

Step-By-Step Instructions

1. First, give your lentils some love. Rinse the chana dal, moong dal, masoor dal, tuvar dal, and urad dal together under cold water. Then, soak them in water for about 30-45 minutes. This helps them cook evenly and makes them easier to digest.
2. Drain the soaked lentils and transfer them to your pressure cooker. Add 3.5 cups of water. Lock the lid and cook for 4-5 whistles, or until the lentils are soft and mushy.
3. Once the pressure has released, carefully open the cooker. Give the lentils a light mash with the back of a spoon. If the dal is too thick, add a little hot water to reach your desired consistency.
4. Now for the magic – the tempering! Heat the ghee or oil in a separate pan over medium heat. Once hot, add the cumin seeds, green cardamom, cloves, and dried red chilies. Let them sizzle for a few seconds until fragrant. Be careful not to burn them!
5. Add the crushed ginger, chopped green chili, and chopped tomato to the pan. Sauté until the tomatoes soften and become mushy, about 5-7 minutes.
6. Stir in the turmeric powder, garam masala, and asafoetida. Cook for another minute, stirring constantly, until the spices are fragrant.
7. Pour the tempering mixture into the cooked lentils. Simmer for 5-6 minutes, stirring occasionally, to allow the flavors to meld together beautifully.
8. Season with salt to taste.
9. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture and digestibility of the dal.
• Adjust the amount of green chili to your spice preference.
• For a smoother dal, you can blend it with an immersion blender after simmering.
• A pinch of red chili powder added during the tempering can boost the spice level.

Variations

• My Family’s Secret: My aunt always adds a spoonful of tomato paste to the tempering for an extra rich flavor.
• Spinach Dal: Stir in a cup of chopped spinach during the last few minutes of simmering for a healthy and delicious twist.
• Coconut Dal: Add 1/2 cup of coconut milk along with the water for a creamy, South Indian-inspired dal.

Vegan Adaptation

Simply substitute the ghee with any vegetable oil like sunflower or canola oil. The dal will still be incredibly flavorful!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Reduce or omit the green chili and red chilies.
• Medium: Use the recipe as written.
• Spicy: Add an extra green chili or a pinch of red chili powder to the tempering.

Festival Adaptations

During Diwali, this dal is often served with puri (fried bread) and a variety of sweets. For Holi, it’s a comforting dish to enjoy after a day of playing with colors.

Serving Suggestions

This mixed dal is incredibly versatile! Serve it with:

• Roti or naan
• Steamed rice
• Dal baati (a Rajasthani specialty)
• 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 beautifully! 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 lentils for optimal digestion?

Soaking lentils helps break down phytic acid, which can interfere with nutrient absorption. Just cover them with plenty of water and let them sit for 30-45 minutes before cooking.

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

Absolutely! Any neutral-flavored oil like sunflower, canola, or vegetable oil will work. Ghee adds a lovely richness, but it’s not essential.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes uncovered to allow some of the liquid to evaporate.

What are the health benefits of consuming mixed lentils?

Lentils are a fantastic source of protein, fiber, iron, and folate. Combining different lentils provides a wider range of nutrients and amino acids.

Can this dal be made ahead of time and frozen?

Yes! This dal freezes exceptionally well. It’s a great make-ahead meal for busy weeknights.