Mixed Dal
An authentic vegetarian recipe from Haryana, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
80g Toor dal (split pigeon peas)
60g Chana dal (split Bengal gram)
60g Masoor dal (red lentils)
50g Moong dal (split green gram)
120g Onion
150g Tomatoes
20g Ginger-garlic paste
2piece Green chillies
40ml Ghee
5g Cumin seeds
3g Turmeric powder
5g Red chilli powder
6g Coriander powder
3g Garam masala
7g Salt
800ml Water
15g Coriander leaves
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash all four dals together thoroughly under cold water until the water runs clear. Soak in water for 20 minutes, then drain.
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In a pressure cooker, combine the soaked dals with 600 ml water, turmeric powder, and a pinch of salt. Pressure cook for 3–4 whistles until all dals are completely soft. Allow pressure to release naturally.
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Mash the cooked dals lightly with the back of a spoon — the mixture should be thick but not completely smooth.
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Heat ghee in a separate pan over medium heat. Add cumin seeds and let them splutter for 20 seconds.
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Add finely chopped onion and cook for 7–8 minutes until deep golden brown.
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Add ginger-garlic paste and slit green chillies. Cook for 2 minutes.
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Add chopped tomatoes and cook for 5–6 minutes until they break down completely.
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Add red chilli powder and coriander powder. Stir and cook for 1–2 minutes.
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Pour the cooked dal mixture into the pan. Add remaining water to adjust consistency. Stir well to combine.
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Bring to a boil, then simmer for 5–7 minutes. Add garam masala and adjust salt.
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Garnish with fresh coriander leaves and a drizzle of ghee. Serve hot with roti or rice.
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Chef's Tips
The combination of four dals gives this dish a complex, layered flavour and a creamy texture that no single dal can achieve alone.
Chana dal takes longer to cook than the others — if not using a pressure cooker, soak it separately for an extra hour.
A generous tadka (tempering) of ghee with cumin is what makes Haryanvi dal distinctive — do not substitute oil for ghee.
Leftover dal thickens considerably on cooling; add a splash of water when reheating and adjust seasoning.
About This Dish
Mixed Dal is a traditional vegetarian dish from Haryana, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The combination of four dals gives this dish a complex, layered flavour and a creamy texture that no single dal can achieve alone. - Chana dal takes longer to cook than the others — if not using a pressure cooker, soak it separately for an extra hour. - A generous tadka (tempering) of ghee with cumin is what makes Haryanvi dal distinctive — do not substitute oil for ghee. - Leftover dal thickens considerably on cooling; add a splash of water when reheating and adjust seasoning.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy