Lentil Medley (Assorted Dal)

Lentils are a staple in India. Rich in proteins, earthy in flavour and good for digestion. Lentils are known as dal and probably ranks top on the list of comfort food especially among Indians. Go to any Indian restaurant and you will notice that dal is the most ordered item in the menu and possibly on every table. 

The dal is however generally made with one type of lentil but why settle for one when we can enjoy the goodness of many! Dream big and enjoy more! Check out our recipe to enjoy the taste of not one.. not two.. but six different lentils! Comfort food heaven.. 

1/4 cup of whole mung dal
1/4 cup of split mung dal
1/4 cup of channa dal
1/4 cup of masoor dal
1/4 cup of toor dal
1/4 cup of urad dal
8 cups water
3 tablespoon oil
1/4 teaspoon cumin seeds
2 medium onion, chopped
1 inch long ginger piece, peel and chop
1/2 tablespoon garlic paste
3 green chilies
1 1/2 tablespoon coriander powder
1 tablespoon dry fenugreek leaves
1/4 teaspoon turmeric powder
1/2 cup coriander leaves, washed and chopped
1 teaspoon sugar
Salt to taste

  1. Wash and cook lentils - Measure and place all the lentils in a pressure cooker. Wash the lentils well with water and drain off the water. Now measure 5 cups of water and pressure cook the lentils for 2 whistles. Remove it from the heat and allow the pressure to release. 
  2. Make the tadka - Heat oil in a pan in medium flame. Add Cumin seeds. When the cumin seeds crackle, add the split chilies, garlic paste, chopped ginger and chopped onion. Saute till the onions slightly brown and add the turmeric powder. Saute for a minute, then add in coriander powder and sugar and mix well. Now add in the cooked lentils and 3 cups of water. Cook for 5 mins. 
  3. Season and Serve: Season with salt. Allow the lentils to cook on a low flame till the lentils slightly thickens. Season with crushed fenugreek leaves and chopped coriander leaves. Serve with lemon wedges.

  1. Whole Mung Dal is green lentil and Split mung dal is Yellow lentil. Masoor Dal is red lentils. Use whole Masoor dal which is brown lentils or the split one which is red.
  2. Swap oil or ghee or serve the dish with a dab of ghee to make it special.
  3. Adjust the number of green chilies based on how hot you want the dish. 
  4. Crush the dry fenugreek leaves by rubbing them on your palm. This will help bring out their flavor.


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