This creamy mixed dal recipe is the ultimate comfort food. A blend of five lentils (also known as panchmel dal) with a spicy tadka tempering, this dish is packed with protein and flavor. Enjoy it with paratha, naan, or by the spoonful!
RECIPE PAGE:
INGREDIENTS:
– Urad Dal Chilka (split black lentils) – 1/4 cup
– Chana Dal (split bengal gram or chickpeas) – 1/4 cup
– Green Moong Dal Chilka (split green grams) – 1/4 cup
– Masoor Dal (split red lentils or Egyptian lentils) – 1/4 cup
– Tuar/Toor Dal (split pigeon peas) – 1/4 cup
– Salt – to taste
– Turmeric Powder – 1/2 tsp + 1/2 tsp
– Red Chili Powder – 1/2 tsp
– Coriander Powder – 2 tsp
– Garam Masala Powder – 1/2 tsp
– Ghee – 1 tsp
– Asafoetida (Hing powder) – 1 pinch + 1 pinch
– Water – 6 cups (or as required)
– Onion – 1 medium, finely chopped
– Ginger – 1 tbsp minced
– Garlic – 1 tbsp minced
– Cloves – 2
– Black Cardamom Pod – 1, crushed
– Peppercorns – 4
– Bay Leaf – 1
– Green Chilies – 2, minced
– Tomatoes – 2 medium, chopped
– Black Pepper – 1/2 tsp
– Mustard Seeds – 1/2 tsp
– Cumin Seeds – 1/2 tsp
– Oil – 3 tbsp
– Ghee – 2 tbsp + 1 tsp
– Dried Red Chilies – 2
– Cilantro – 2 tbsp, chopped
– Lemon Juice – to taste
INSTRUCTIONS:
How To Cook Mixed Dal:
1- Add all 5 dals to a large mixing bowl.
2- Mix well using fingers and rinse with fresh water 3-4 times.
3- Soak the dals (lentils) in 2 cups of water for 1 hour.
4- Add dals (with soaking water) to a thick-bottomed saucepan with 3 cups of additional water.
PRO TIP: You can also cook the dal in a pressure cooker, or a slow cooker!
5- Add 1 tsp salt, 1/2 tsp turmeric powder, 1 pinch of asafoetida (Hing), and 1 tsp of ghee to the pot.
6- Bring to a boil, then reduce heat to low and cook for 1 hour and 15 minutes, stirring every 10 minutes.
PRO TIP: After 1 hour and 15 minutes, you should be able to easily mash the dals with your fingers, if not, you may need to boil for longer.
7- Mash some of the cooked dal using a ladle.
How To Make Tadka Tempering:
8- In a large pot/pan, heat 2 tbsp oil and 3 tbsp ghee on medium heat.
PRO TIP: Tadka cooks fast – make sure to prepare your ingredients in advance.
9- Once the oil & ghee are hot, add a pinch of asafoetida – sauté for a few seconds.
10- Add mustard seeds and cumin seeds – sauté for a few seconds.
11- Add bay leaf, peppercorns, cloves, and crushed black cardamom – sauté for a few seconds.
12- Add chopped onions and sauté for 2 minutes.
13- Add green chilies and sauté for another minute.
14- Add minced garlic, minced ginger, and 2 dried red chiles – fry for 2 minutes or until onion turns translucent.
15- Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 2 tsp coriander powder and mix well – Sauté over medium-low heat for 1 minute / until the oil leaves the side.
16- Remove 3 tsp of tadka and set aside in a bowl to be used for garnishing.
17- Add chopped tomatoes, and ground black pepper, and mix well – cook for 2 minutes.
18- Add 4 tbsp of water and mix well again.
19- Cook for another 3-4 minutes or until oil begins to ooze from the sides of the mixture.
PRO TIP: For a smooth texture, mash tomatoes with a spoon while cooking.
20- Add cooked dal to the pan with tomato and mix well.
21- Add salt to taste and mix again. The dal should be a creamy consistency.
PRO TIP: Add some water if it is too thick
22- Boil the dal for 2 minutes over medium-low heat.
23- Add 1/2 tsp garam masala powder, and 2 tbsp coriander leaves, and mix well. Boil for another minute.
24- Add 1 tsp of ghee and mix well. Turn off the heat.
Assembly:
25- Transfer dal to a serving bowl and drizzle with tadka that was set aside.
26- Garnish with coriander leaves, a squeeze of lemon, and ghee.
Notes
for vegan / dairy-free: substitute ghee with oil or vegan butter
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TIMESTAMPS:
0:00 Start
0:07 Dal Preparation
0:38 Cooking the Dal
1:17 Tadka Tempering Cooking
2:08 Adding the Dal In Tadka
2:55 Serve it up!