Mixed Dal (Split L​entils)


Dal is one of my favourite dish. As we were growing up, when mom used to prepare dal we would all wait for her to finish and then just gobble it down with rice. I just loved it more when she made it of thicker consistency instead of thin like soup. Everyone cooks lentils in different ways depending on which part of the world you came from.  Some make it of thinner consistency like soup whereas other make it of thicker consistency which I prefer very much. You can try your hands at mixing different type of dals in a variety of way. In this recipe, I have tried 4 different variety of dals which in turn provided a very unique blend of flavour. Try it out and leave me a message of how it turned out for you.


  • 1/2 cup toor dal (split pigeon pea)
  • 1/3 cup masoor dal (red lentils)
  • 1/3 cup urad dal ( split black gram without skin)
  • 1/3 cup mung dal (split green gram without skin)
  • 4 fist of finely chopped fresh coriander (leaves and stalk)
  • 3 tbsp mustard oil (any other cooking oil will do)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 fresh garlic cloves
  • 1/2 tsp fresh ginger paste
  • 2 red chillies
  • 2 green chillies
  • 1/2 tsp turmeric powder
  • 2 medium tomatoes
  • Pinch of asafoetida (Hing)
  • 5 cup plain water
  • 4 fists of freshly cut coriander leaves
  • Salt as desired


  1. Heat oil in a pan, add mustard seeds and after it splutters add cumin seeds;
  2. Now add red chillies, onion and after 2-3 minutes add curry leaves;
  3. When onions have been sauteed add ginger and garlic and saute it;
  4. Now add green chilly and fry it well;
  5. Then add 2 fists of coriander and after a minute add tomatoes, salt, turmeric and saute until all the tomatoes are pureed;
  6. Rinse all the dals together with water and add it to the mixture;
  7. Roast the mixture for about 3-5 minute and add the balance 2 fist of coriander and water. Pressure cook it till it is softened or the lentils have smashed as desired;
  8. I normally wait till I hear 4-5 whistles of the pressure cooker. Also once cooked as per your desire* you can add water to adjust the consistency and salt of the dal as per your preferences.

Serve with plain rice, saffron rice (see link below) or flatbread and Spicy and Tangy Tomato Chutney (see link below)

Saffron Rice

Spicy and Tangy Tomato Chutney (Sauce)


  1. Some prefer to have dal with different consistencies or texture. I prefer my dals to be fully cooked and smashed. So wait for the number of whistles that you would normally do when you cook dals/lentils or as desired.

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