This recipe guides you through making a flavorful Mixed Dal Tadka, a popular Indian lentil dish. It involves cooking a blend of red, moong, and toor dals until soft, then tempering them with aromatic spices, onions, ginger, garlic, tomatoes, and chilies for a rich, comforting meal.
All Ingredients - For Cooking Dal
Musurir Dal (red lentils, masoor dal)1/2 cup
Moong Dal1/4 cup
Toor Dal (arhar, split pigeon peas)1/4 cup
Water4 cups
Salt1/2 tsp
Turmeric1/4 tsp
Cooking oil1/2 tsp
Bay leaves2 small
All Ingredients - For Tempering (Tadka)
Cooking oil2 tbsp
Cumin1 tsp
Onion1 small, chopped
Dry red chili2
Garlic1 1/2 tsp, chopped
Ginger1 1/2 tsp, chopped
Red chili (Kashmiri)1 tsp
Coriander1 tsp
Turmerica big pinch
Water1/4 cup, as needed
Tomato1 small, chopped
Green chili2, chopped
Salt1/2 tsp, to taste
Dried fenugreek (kasuri methi)1/2 tsp
Butter1 tbsp
Coriander2 tbsp, chopped
Roasted cumin1/2 tsp
Warm gheefor garnish (optional)
⚠ Contains Allergens
Dairy
Step-by-Step Instructions
Step 1: Soak the Dals
Combine 1/2 cup musurir dal (red lentils), 1/4 cup moong dal, and 1/4 cup toor dal (split pigeon peas) in a bowl. Add enough water to cover the dals.
Step 2: Soak for 20 Minutes
Soak the mixed dals for 20 minutes to soften them.
Step 3: Cook the Dal
Drain the soaked dals and transfer them to a cooking pot. Add 4 cups of water, 1/2 tsp salt, 1/4 tsp turmeric, 1/2 tsp cooking oil, and 2 small bay leaves to the pot with the dals.
Step 4: Simmer Dal until Soft
Stir the ingredients and cook on a low simmer for 20 minutes until the dals are soft and mushy.
Step 5: Prepare the Tempering Base
For the tempering (tadka), heat 2 tbsp cooking oil in a wok or pan. Add 1 tsp cumin seeds and sauté until fragrant, about 30 seconds.
Step 6: Sauté Onions and Chilies
Add 1 small chopped onion and 2 dry red chilies. Sauté until the onion turns light brown, about 2-3 minutes.
Step 7: Add Ginger and Garlic
Add 1 1/2 tsp chopped garlic and 1 1/2 tsp chopped ginger. Continue to sauté until the mixture is light brown and aromatic, about 1-2 minutes.
Step 8: Cook Dry Spices
Add 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and a big pinch of turmeric powder. Sauté the spices for about 30 seconds, stirring constantly to prevent burning.
Step 9: Add Water and Cook Spices
Add about 1/4 cup of water to the spices to create a paste and cook for 1 minute until the water evaporates and the oil separates slightly.
Step 10: Sauté Tomatoes and Green Chilies
Add 1 small chopped tomato, 2 chopped green chilies, and 1/2 tsp salt (to taste). Sauté the tomato mixture on medium-high heat for 2 minutes, stirring frequently, until the tomatoes soften and the mixture thickens.
Step 11: Add Dried Fenugreek
Add 1/2 tsp dried fenugreek (kasuri methi) to the tempering mixture and stir well.
Step 12: Combine Dal with Tempering
Pour the cooked dal from the pot into the wok with the tempering mixture. Stir to combine thoroughly.
Step 13: Adjust Consistency and Simmer
If the dal is too thick, add about 1/4 cup of water to reach your desired consistency and simmer for a few minutes.
Step 14: Finish with Butter and Coriander
Stir in 1 tbsp butter and 2 tbsp chopped coriander leaves.
Step 15: Add Roasted Cumin
Sprinkle 1/2 tsp roasted cumin powder over the dal.
Step 16: Serve Dal Tadka
Garnish with warm ghee (optional) before serving.
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