Mixed Dal By Hpatel7

by Hpatel7

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Enjoy the lovely combination of different lentils cooked with spice powders in the Mixed dal recipe. The thick dal is best enjoyed garnished with chopped coriander leaves with rotis or parathas.

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Mixed Dal By Hpatel7 recipe - How to make Mixed Dal By Hpatel7

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Preparation Time: 10 Cooking Time: 60 Total Time: 701 hours 10 minutes 6

Ingredients

Ingredients
1 tbsp moong dal (split green gram)
1 tbsp masoor dal (split red lentil)
1 tbsp urad dal (split black lentils)
1 tbsp chana dal (split Bengal gram)
2 tbsp toovar (arhar) dal
1 tsp cumin seeds (jeera)
1 onion, chopped
2 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
2 tbsp chopped coriander (dhania)
3 tbsp ghee
salt to taste
For the tempering
2 tbsp butter
1 tomato, chopped
3/4 cup fresh curds (dahi)
1/2 tsp garam masala

1 tomato , chopped
50 gms jaggery (gur)
1/2 tbsp lemon juice
1 pc ginger (adrak), chopped
4 green chillies , slit
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
For the tempering
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) leaves
10 to 12 curry leaves (kadi patta)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1 bayleaf (tejpatta)
2 small round red chillies (boriya mirchi)
1/2 tsp asafoetida (hing)
2 tbsp ghee
1 tbsp oil
salt to taste
For the garnish
4 tbsp chopped coriander (dhania)

Method

Wash all the dals. soak for 1 hour and then drain.
Heat the ghee. add the cumin seeds and cook until they begin to crackle.
Add the onion and cook until light pink.
Now add all the dals and cook again for 4 to 5 minutes.
Add 1 litre of water and cook on a slow flame until soft.
Then add the coriander powder, chilli powder, turmeric powder and salt. cover and cook until two thirds of the water has evaporated.
Mash the dals lightly.
Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes.
Add to the cooked dals and stir for 3 to 4 minutes.
Sprinkle coriander on top and serve hot.