Mixed

Dal Recipe

with Tadka: The Best of All Pulses

Quick Summary

This article looks at the goodness of mixed dal with tadka, a popular dish in India made by combining toor, masoor, and moong lentils. It explains why mixing dals gives both taste and nutrition, and highlights the magic that tadka does in uplifting the dish. Here’s a look at the detailed recipe of mixed dal with tadka, along with some serving ideas, tips, and nutritional benefits. 

Deep Dive

Dal is one of the most versatile and affordable sources of protein in the Indian vegetarian diet. While toor, moong, masoor, or chana dal are often cooked individually, combining them creates a richer texture and layered taste. The softness of masoor, the nuttiness of toor, and the mild sweetness of moong come together beautifully in a mixed dal. It is also a clever way of boosting nutrition because each pulse adds its own benefits. This makes it a great choice for everyday cooking.

Along with the dal, the tempering, also known as tadka, transforms a simple dal into something magical. Without tadka, dal would still be nourishing, but with it, the dish becomes irresistible. The sizzling sound of tadka, with the aroma of spices and garnishing, makes dal the OG star of Indian meals!

Ingredients To Make Mixed Dal With Tadka

• ¼ cup toor dal (pigeon peas)

• ¼ cup moong dal (yellow split gram)

• ¼ cup masoor dal (red lentils)

• 1 medium onion, finely chopped

• 2 medium tomatoes, finely chopped

• 3–4 garlic cloves, sliced

• 1 green chilli, slit

• 1 tsp cumin seeds

• ½ tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 2 tbsp ghee (or oil)

• Salt to taste

• Fresh coriander leaves, chopped, for garnish

Method

Here’s how you can make the mixed dal in five simple steps

Step 1

Rinse all three dals together until the water runs clear. After washing, soak the three dals for 30 minutes.

Step 2

Add soaked dals, turmeric, salt, and 3 cups of water into a pressure cooker or pot. Cook until the lentils are soft and mushy. Lightly mash them with a ladle.

Step 3

Heat 1 tbsp ghee in a pan. Add onions, sauté until golden, then add tomatoes, green chilli, and spices. Cook until the tomatoes soften. Add this mixture to the cooked dal and stir.

Step 4

In a small pan, heat 1 tbsp ghee. Add cumin seeds, garlic, and dried red chillies. Let them sizzle until fragrant.

Step 5

Pour this hot tadka over the dal, garnish with coriander, and serve steaming with rice or chapati.