Mixed Dal


  • 1 tablespoon moong dal
  • 1 tablespoon masoor dal
  • 1 tablespoon urad dal
  • 1 tablespoon chana dal
  • 2 tablespoons toovar dal
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 2 teaspoons coriander powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons chopped coriander
  • 2 tablespoons ghee
  • salt to taste

For the tempering

  • 1 tablespoons butter
  • 1 chopped tomato
  • 1 cup fresh curds
  • 1/2 teaspoon garam masala


  1. Mix and wash all the dals. Then add necessary amount of water (about 2 cups) and pressure cook them (4-5 whistles). Once cooked, keep aside to cool. When dals have cooled, gentlly mash them
  2. Heat the ghee in a deep pan. Add the cumin seeds and cook until they begin to crackle
  3. Add the onion and cook until light pink
  4. Add cooked dals, coriander powder, chilli powder, turmeric powder and salt, 2 cups of water and bring to boil
  5. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 2-3 minutes, stiring constantly
  6. Add the tempering to the cooked dals and stir for a couple of minutes
  7. Sprinkle coriander on top and serve hot

Serves: 4

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