Bengali Mixed Dal
Recipe Summary
- A comforting and flavorful Bengali mixed lentil dish (dal) made with a blend of red, moong, and toor dals, tempered with aromatic spices, onions, ginger, garlic, and tomatoes. This hearty dal is perfect to serve with rice or flatbreads.
All Ingredients - For the Dal (Lentils)
- Musurir Dal (Red Lentils, Masoor Dal) 1/2 cup
- Moong Dal 1/4 cup
- Toor Dal (Arhar, Split Pigeon Peas) 1/4 cup
- Water 4 cups
- Salt 1/2 tsp
- Turmeric Powder 1/4 tsp
- Cooking Oil 1/2 tsp
- Bay Leaves 2 small
All Ingredients - For the Tempering (Tadka)
- Cooking Oil 2 tbsp
- Cumin Seeds 1 tsp
- Onion 1 small, chopped
- Dry Red Chili 2
- Garlic 1 1/2 tsp, chopped
- Ginger 1 1/2 tsp, chopped
- Kashmiri Red Chili Powder 1 tsp
- Coriander Powder 1 tsp
- Turmeric Powder A big pinch
- Tomato 1 small, chopped
- Green Chili 2, chopped
- Salt 1/2 tsp, to taste
- Dried Fenugreek (Kasuri Methi) 1/2 tsp
- Water 1/4 cup, as needed
- Butter 1 tbsp
- Coriander Leaves 2 tbsp, chopped
- Roasted Cumin Powder 1/2 tsp
- Warm Ghee Optional
Tools You'll Need
- Pot
- Wok
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Lentils
Combine 1/2 cup musurir dal, 1/4 cup moong dal, and 1/4 cup toor dal in a bowl. Add water to cover the lentils and soak for . After soaking, drain the water.
Step 2: Cook the Dal
Transfer the soaked and drained lentils to a pot. Add 4 cups of water, 1/2 tsp salt, 1/4 tsp turmeric powder, 1/2 tsp cooking oil, and 2 small bay leaves. Stir well. Bring to a boil, then reduce heat to a low simmer and cook for until the lentils are soft and easily mashable.
Step 3: Prepare the Tempering (Tadka)
Heat 2 tbsp cooking oil in a wok or large pan. Add 1 tsp cumin seeds and sauté until fragrant, about . Add 1 small chopped onion and 2 dry red chilies. Sauté until the onion turns light brown, stirring frequently. Then add 1 1/2 tsp chopped garlic and 1 1/2 tsp chopped ginger. Continue to sauté until the ginger and garlic are fragrant and the mixture is golden brown.
Step 4: Add Spices and Tomatoes
To the sautéed mixture, add 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and a big pinch of turmeric powder. Mix well and sauté for about until the spices are fragrant and oil begins to separate. Add a splash of water (about 1/4 cup) to prevent burning and help the spices bloom, then cook until the water evaporates and oil separates again. Add 1 small chopped tomato, 2 chopped green chilies, and 1/2 tsp salt (or to taste). Sauté for over medium-high heat until the tomatoes soften and form a saucy consistency. Add another splash of water if needed and cook until thickened.
Step 5: Combine Dal and Tempering
Add the cooked dal from the pot into the wok with the tempering mixture. Stir well to combine all ingredients. If the dal is too thick, add 1/4 cup of water to reach your desired consistency and stir.
Step 6: Finish and Serve
Stir in 1 tbsp butter and 2 tbsp chopped coriander leaves. Sprinkle 1/2 tsp roasted cumin powder over the dal and stir gently. For an extra layer of flavor, you can optionally pour warm ghee over the dal just before serving. Serve hot with rice or flatbreads.
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