Mixed dal, which includes lentils like masoor, moong, and urad, not only imparts a rich and hearty character to the dal but also elevates its nutritional value by offering a diverse range of essential nutrients, making it a popular and wholesome choice in many cuisines. Mixed lentils also offer a delightful array of colors, textures, and flavors. This recipe is very simple and easy but an absolute comfort and wholesome food.
Ingredients for mixed lentils
Mixed Lentils/dal
I used 1/4 cup each of urad, masoor, moong, and mash dal. You can also use Chana dal instead of Urad. Soak dal for about 30 minutes if you are cooking in a pot. For instant pot, you don’t have to soak it. Add 3 cups of water for 1 cup of mixed dal and cook for 20 minutes.
Ginger and garlic paste
Fresh ginger and garlic are essential ingredients in many of my recipes. For this dish, I added 1 tsp of ginger paste and 1 tsp of homemade garlic paste to enhance the flavors. I recommend using a food processor to finely crush the cloves to make the garlic paste. This method ensures the garlic is evenly distributed and doesn’t overpower the dish. Once crushed, you can store the garlic paste in the fridge for a few weeks or freeze it in ice cube trays for longer-term storage. Having homemade ginger and garlic paste on hand is a great time-saving hack for cooking delicious meals whenever inspiration strikes.
Spices
For mixed lentils/dal, the spices I used are very common everyday spices. I used salt, red chili, chili flakes, turmeric, and cumin-coriander powder. For tempering/tarka I used cumin seeds and dried red chilies.
Tempering
Tempering is a common technique used to enhance the flavor of a dish by adding whole or ground spices to hot oil or ghee. This technique is also known as “tadka” or “chaunk”. This step is optional, In everyday cooking, I like to use a controlled amount of oil and skip this step. I used 1/3 cup of ghee, once it’s melted I added 2 cloves of chopped garlic. Cooked the garlic for 2-3 minutes on low heat, once it had changed the color I added cumin seeds and red chilies. Gave it another minute and then poured it over the dal.
How to serve mixed lentils
Mixed lentils, also known as mixed dal, are a versatile and beloved dish in many households. This nutritious and flavorful combination of lentils is a perfect complement to a variety of main dishes, making it a versatile addition to any meal. Whether paired with fragrant white rice, soft and comforting roti, or the classic accompaniment of naan, mixed lentils never fail to satisfy. The addition of pickles and simple salad further enhances the dining experience, providing a delightful burst of tangy and crunchy flavors to contrast with the hearty lentils.
How to store mixed lentils
Mixed lentils/dal tends to thicken upon cooling. To reheat the dal, add a small amount of water during the heating process. I like to store any remaining dal in the refrigerator for a maximum of three days.
Mixed lentils or dal (an absolute comfort food)
Equipment
Ingredients
- 1/4 cup chana dal
- 1/4 cup Red lentil masoor dal
- 1/4 moong dal
- 1/4 cup urad dal mash dal
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 medium tomato
- 1 small onion
- 1 tsp salt
- 1 tsp red chili powder
- 1/2 tsp chili flakes
- 1 tsp cumin powder
- 1 tbsp coriander powder
Ingredients for tarka
- 1/3 cup oil any vegetable oil
- 1 tsp cumin seeds
- 2 cloves garlic
Garnish
- Green chilies
- Cilantro
Instructions
- Add dal/lentils in a bowl, rinse it couple of times and soak for about 30 minutes.
Cook Lentils
- Add lentils, 3 cups of water, tomato, onion, ginger and garlic paste, salt, red chili, red chili flakes, cumin and coriander powder and cook for 20 minutes in an instant pot on lentils settings. After 20 minutes release the pressure and mix dal.
Prepare Tarka
- Peel and thinly slice 2 cloves of garlic. You can also use onions if you don't like garlic.
- Add 1/3 cup of oil in a pan and add garlic (onions if you are using onions instead)
- Cook until lightly brown and then add 1 tsp of cumin seeds and few whole red chilies.
Add Tarka to the Dal
- Add tarka to the dal and mix.
Garnish
- Add sliced green chilies and cilantro.
Video
Notes
- For tempering or tarka you can use onions instead of garlic. Caramelize it a little before adding cumin just like the regular tarka.
- I used 3 cups of water for the mixed lentils. Adjust the water quantity according to the pressure cooker or instant pot you are using.