Mixed Dhal

Dive into the comfort and warmth of *Mixed Dhal*, a wholesome Indian lentil stew that combines toor dal, moong dal, and masoor dal for a symphony of textures and flavors. This one-pot recipe is infused with aromatic spices like cumin, coriander, and garam masala, all brought to life in sizzling ghee or a vegan-friendly oil alternative. Creamy yet light, it’s simmered to perfection with tomatoes, onions, and a hint of green chili heat, then finished with vibrant coriander leaves and a splash of tangy lemon juice. Ready in under an hour, this protein-packed dish is not only soul-soothing but also incredibly versatile—serve it with steamed rice, naan, or as a hearty soup. Perfect for meal preps, weeknight dinners, or when you’re craving an authentic taste of Indian home cooking!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 0.5 cup Toor dal (split pigeon peas)
• 0.5 cup Moong dal (split yellow mung beans)
• 0.5 cup Masoor dal (split red lentils)
• 4 cups Water
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 2 tablespoons Ghee (or vegetable oil for vegan option)
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 1 unit Onion, finely chopped
• 3 units Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 2 units Green chilies, slit
• 2 units Tomatoes, chopped
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Fresh coriander leaves, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the toor dal, moong dal, and masoor dal thoroughly under running water until the water runs clear.

Step 2

In a pressure cooker or large pot, combine the rinsed lentils, 4 cups of water, turmeric powder, and salt. Cook the lentils until soft and fully cooked. If using a pressure cooker, cook for 3-4 whistles. If using a pot, simmer covered for 25-30 minutes, stirring occasionally.

Step 3

Once the lentils are cooked, use a whisk or spoon to mash them slightly for a creamy consistency. Set aside.

Step 4

Heat ghee (or vegetable oil) in a large pan over medium heat. Add mustard seeds and allow them to splutter. Then, add cumin seeds and toast briefly until fragrant.

Step 5

Add the chopped onions to the pan and sauté until golden brown, about 5-6 minutes.

Step 6

Stir in the minced garlic, grated ginger, and slit green chilies. Cook for 1-2 minutes until aromatic.

Step 7

Add the chopped tomatoes to the pan and cook until soft and mushy, about 5 minutes.

Step 8

Stir in the coriander powder, red chili powder, and garam masala. Cook for 1 minute to toast the spices.

Step 9

Pour the cooked lentils into the pan with the spice mixture. Mix well and add water as needed to achieve your desired consistency. Simmer for 5-10 minutes.

Step 10

Taste and adjust salt as needed.

Step 11

Garnish with chopped coriander leaves and a drizzle of lemon juice before serving.

Step 12

Serve hot with steamed rice, naan, or flatbread.

Nutrition Facts

Serving size	1562 grams (1562.0g)

Amount per serving	% Daily Value*
Calories	1178

Total Fat 33.20g	43%
Saturated Fat 18.20g	91%
Polyunsaturated Fat 0.00g
Cholesterol 72mg	24%
Sodium 2443mg	106%
Total Carbohydrate 166.80g	61%
Dietary Fiber 45.60g	163%
Total Sugars 19.70g
Protein 60.10g	120%

Vitamin D 0IU	0%
Calcium 369mg	28%
Iron 18mg	102%
Potassium 3677mg	78%

*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: 24.8%

Protein: 19.9%

Carbs: 55.3%