Mixed dal tadka combines the character of several lentils in one bowl: some cook down into creaminess while others retain a little texture. A fragrant cumin-garlic tempering brings the familiar restaurant-style aroma, but the recipe is straightforward enough for everyday dal-chawal.
Ingredients for 4 servings
- 1 cup mixed dal tadka blend
- 3–3½ cups fresh water to start, plus extra for consistency
- 1 medium tomato, chopped
- ½ teaspoon turmeric; salt to taste
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 3 garlic cloves, thinly sliced
- 1 dried red chilli or ½ teaspoon red chilli powder
- Pinch of hing (optional) and ½ teaspoon garam masala
- Coriander and lemon juice to finish
Step 1: Wash the dal blend
Rinse the dal thoroughly until the water is mostly clear. Depending on which pulses are in your blend, soaking for 20–30 minutes can help larger lentil pieces soften more evenly. If the mixture contains whole pulses, check the pack's directions and allow longer soaking where needed.
Step 2: Cook until each lentil is tender
Transfer rinsed dal to a pot with water, tomato and turmeric. Simmer gently until all lentils are cooked through, stirring occasionally and adding hot water if required. Mixed dals can cook at different rates, so test the firmest-looking pieces rather than judging by the softest. A pressure cooker is another option; use safe cooker guidelines and check doneness before serving.
Step 3: Adjust the texture
For a smoother dal, mash a spoonful against the side of the pot. For a more rustic dal, leave the larger pieces intact. Add hot water for a pourable dal to serve with rice, or simmer longer for a thicker bowl to eat with roti. Add salt after the lentils are soft.
Step 4: Make the tadka
In a small pan, heat ghee or oil. Add cumin seeds, then sliced garlic. Allow the garlic to turn light golden over medium-low heat, keeping a close eye so it does not burn. Add the chilli and hing if using, switch off the heat and pour the tempering carefully onto the hot cooked dal. Stir and finish with garam masala and coriander.
Ways to make mixed dal your own
- With spinach: Stir in chopped spinach during the final few minutes and cook until wilted.
- With ginger: Add finely grated ginger to the cooking dal.
- With vegetables: Cook small cubes of lauki or carrot until tender in the same pot.
- With lemon: Add lemon only after the heat is off for a bright finish.
FAQ
Why are some lentils still firm?
A blend contains lentils of different sizes and types. Give the firmest pieces additional time and water; do not stop cooking simply because some have turned creamy.
Can I make it without ghee?
Yes. Use neutral oil for a dairy-free tadka, while keeping the same cumin and garlic method.
How do I store mixed dal?
Cool promptly, refrigerate within two hours and use within 3–4 days. It thickens on cooling, so add water while reheating until piping hot.
Try Grain Essence Mix Dal Tadka and visit our pressure-cooker dal guide for more kitchen tips.
