Mixed Dal is a great variation when you are sick of eating the standard arhar, masoor, moong and urad dals. Everyone loves it because it’s different.
|Preparation Time:||45 minutes|
|Chana (Gram) dal||1/3 cup|
|Whole Urad dal||1/3 cup|
|Whole Masoor dal||1/3 cup|
|Red onion||1/2 medium|
|Freshly blended Tomatoes||1/4 cup|
|Coriander leaves||To garnish|
|Grated ginger||1 tbsp|
|Butter or clarified butter (ghee)||1 tbsp|
|Jeera (cumin seeds)||3/4 tsp|
|Haldi (turmeric powder)||1/2 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Heeng (asafoetida)||A pinch|
- Pick all dals for stones and dirt. Wash them thoroughly. Cook in pressure cooker with turmeric powder and salt.
- Once the cooker starts whistling, reduce heat and let it cook for 20 minutes. Turn off the heat.
- Heat butter or ghee in a pan. Add cumin seeds and wait till they puff up.
- Add ginger and onions. Saute till onions become translucent.
- Add chili powder and heeng.
- Add freshly blended tomato and chopped green chilies. Saute till oil starts showing. Turn off the heat.
- Open the pressure cooker after the steam dies completely.
- Mix dal into the tomato mixture and cook for a minute or two. Turn off the heat. Mixed Dal is ready.
- Serve hot with Rice, Flat bread and any other Mashed Eggplant (Baingan Bharta).
- Dals cook faster if you soak them for an hour before cooking.
- You can skip heeng if you don’t like it’s aroma but it’s very good for digestion.