Mixed Dal is a delicious and nutritious staple in most Indian meals. Mixing different lentils gives a very interesting flavor. For most Indian vegetarians, dal is a frequent source of protein in their diet.
Recipe will serve 3-4.
- 1/4 cup split urad dal (with skin)
- 1/4 cup split-wash moong dal (without skin)
- 1/4 cup lentil (masoor)
- 1/4 cup toor dal/arhar
- 1/2 teaspoon turmeric (haldi)
- 1 tablespoon minced ginger
- 1-1/2 teaspoon salt
- 3 cups water
- 1/2 teaspoon garam masala, optional
- 1/2 teaspoon mango powder (amchoor)
Chaunk (Seasoned oil)
- 4 tablespoons clarified butter (ghee); or oil
- 1 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafetida (hing)
- 4 whole red chilies
- 1/2 teaspoon red chili powder
- Combine all dals, wash and soak in approx. 4 cups of water for at least 30 minutes.
- In a pressure cooker add dal with 3 cups of water, salt, turmeric, ginger and cook on medium high heat.
- As pressure cooker starts steaming, turn down the heat to medium and cook for about 7 minutes.
- Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft and mushy.
- Mix dal, if needed, add more water to adjust thickness to your liking and cook for additional 3-4 minutes on low heat. The consistency will thicken over time.
- Add garam masala and amchoor powder.
- Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks immediately, the oil is ready.
- Add cumin seeds and as they crack add asafetida, red chilies and red chili powder. Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water. Pour spiced Chaunk over dal.