Mixed Dal Recipe
Ingredients:
- 1/2 cup split and dehusked green gram (moong dal)
- 1/2 cup split and dehusked pigeon peas (toor/arhar dal)
- 2 tablespoons diced carrots
- 2 tablespoons chopped beans
- 1 medium onion, finely chopped
- 3–4 cloves garlic, minced
- 1-inch piece ginger, minced or grated
- 2 tablespoons mustard oil or refined oil
- 2–3 green chilies, slit (adjust to taste)
- 2 medium tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- 2–3 cups water, or as needed
- Fresh coriander leaves, chopped, for garnish
Instructions:
- Wash the moong dal and toor dal under running water 3–4 times, until the water runs mostly clear.
- Soak the dal in water for 2–3 hours.
- Drain the soaked dal and pressure cook it with salt and turmeric powder until the dal is soft and well cooked
- Pressure cook the soaked daal with salt and turmeric powder.
- Heat oil in a large pan over medium heat.
- Add the chopped onions and sauté until they become soft and lightly golden.
- Add the minced garlic and ginger, followed by the green chilies. Sauté for about 1 minute until fragrant.
- Add the chopped carrots and beans and sauté for 2–3 minutes.
- Add the chopped tomatoes and cook until they soften and become pulpy, about 5 minutes.
- Add turmeric powder, coriander powder, and cumin powder. Mix well and cook for 1–2 minutes until the spices become fragrant.
- Add the cooked dal to the pan and mix well with the vegetables and spices.
- Add hot water as needed to reach your preferred consistency. Stir well and bring the dal to a gentle simmer.
- Adjust the salt to taste and simmer for another 5–8 minutes, allowing the flavors to combine.
- Remove from heat and garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice, roti, or naan. Enjoy!