Mixed Dal

Indulge in the comforting, protein-packed goodness of Mixed Dal, a vibrant medley of toor dal, moong dal, and masoor dal simmered to creamy perfection. This Indian lentil curry is not only wholesome but bursting with layers of flavor, thanks to a flavorful tempering of cumin seeds, garlic, ginger, and aromatic spices like garam masala and coriander powder. Its rich, hearty base is elevated with a zesty touch of lemon juice and fresh cilantro, making it a versatile dish that pairs beautifully with steamed rice, fragrant jeera rice, or soft Indian bread like naan or roti. Ready in under an hour, this gluten-free and vegetarian dish is an excellent choice for weeknight meals or as a standout addition to your dinner table. Perfect for anyone looking to enjoy a healthy, flavorful, and easy-to-make comfort food!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 0.5 cup Toor dal (split pigeon peas)
• 0.25 cup Moong dal (split mung beans)
• 0.25 cup Masoor dal (split red lentils)
• 4 cups Water
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 2 tablespoons Ghee or vegetable oil
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 inch piece Ginger, grated
• 2 Green chilies, slit
• 2 medium Tomatoes, finely chopped
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice
• 0.5 teaspoon Red chili powder

Directions

Step 1

Rinse the toor dal, moong dal, and masoor dal under running water until the water runs clear. Soak them in water for 20 minutes and then drain.

Step 2

In a medium saucepan, add the soaked dals and 4 cups of water. Add turmeric powder and salt. Bring it to a boil over medium heat, then reduce to a simmer. Cover and cook until the dals are soft and well-cooked, about 25-30 minutes. Stir occasionally to prevent sticking.

Step 3

In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.

Step 4

Add asafoetida and chopped onions to the pan. Sauté until the onions turn translucent and light golden brown, about 5-7 minutes.

Step 5

Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes.

Step 6

Add chopped tomatoes, coriander powder, red chili powder, and garam masala. Cook until the tomatoes soften and the spices are fragrant, about 5 minutes.

Step 7

Pour the cooked dal mixture into the pan with the spiced tomato mixture. Stir well to combine.

Step 8

Let the dal simmer for another 5-10 minutes to absorb the flavors. Adjust salt and consistency as required by adding more water if necessary.

Step 9

Turn off the heat and stir in fresh cilantro and lemon juice.

Step 10

Serve hot with rice or Indian bread such as naan or roti.

Nutrition Facts

Serving size	1679.9 grams (1679.9g)

Amount per serving	% Daily Value*
Calories	1003

Total Fat 32.90g	42%
Saturated Fat 18.10g	91%
Polyunsaturated Fat 0.00g
Cholesterol 72mg	24%
Sodium 2456mg	107%
Total Carbohydrate 142.30g	52%
Dietary Fiber 37.30g	133%
Total Sugars 23.20g
Protein 45.50g	91%

Vitamin D 0IU	0%
Calcium 335mg	26%
Iron 16mg	87%
Potassium 3456mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.3%

Protein: 17.4%

Carbs: 54.3%