Rajasthani Mixed Dal Recipe

Name: Rajasthani Mixed Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (250 mL) split white lentils (urad dal); 1/2 cup (125 mL) yellow mung beans (mung dal); 1/4 cup (50 mL) split yellow peas (channa dal); 1/2 tsp (2 mL) turmeric; 1 1/2 tsp (7 mL) salt; 2 tbsp (25 mL) ghee; 1 tsp (5 mL) cumin seeds; 1/4 tsp (1 mL) asafetida (hing); 4 bay leaves; 3 whole cloves; 3 green cardamom pods, crushed; 1 sprig fresh curry leaves, stripped (12 to 15 leaves) (see Notes), optional; 1 1/2 cups (375 mL) chopped tomatoes; 2 tbsp (25 mL) minced green chiles, preferably serranos; 1 tbsp (15 mL) minced peeled ginger root; 1 tsp (5 mL) cayenne pepper; 1 cup (250 mL) loosely packed cilantro

Servings: persons

1 cup (250 mL) split white lentils (urad dal)
1/2 cup (125 mL) yellow mung beans (mung dal)
1/4 cup (50 mL) split yellow peas (channa dal)
1/2 tsp (2 mL) turmeric
1 1/2 tsp (7 mL) salt
2 tbsp (25 mL) ghee
1 tsp (5 mL) cumin seeds
1/4 tsp (1 mL) asafetida (hing)
4 bay leaves
3 whole cloves
3 green cardamom pods, crushed
1 sprig fresh curry leaves, stripped (12 to 15 leaves) (see Notes), optional
1 1/2 cups (375 mL) chopped tomatoes
2 tbsp (25 mL) minced green chiles, preferably serranos
1 tbsp (15 mL) minced peeled ginger root
1 tsp (5 mL) cayenne pepper
1 cup (250 mL) loosely packed cilantro

1
Clean and pick through urad, mung and channa dals for any small stones and grit.
2
Rinse several times in cold water until water is fairly clear.
3
Soak in 7 cups (75 L) water in a saucepan for 1 hour.
4
Bring dals to a boil over medium-high heat.
5
Stir in turmeric and boil gently, partially covered, until dals are soft but not mushy and water does not appear to be separated, about 30 minutes.
6
Stir in salt.
7
Set aside.
8
In another saucepan, heat ghee over medium heat.
9
Add cumin, asafetida, bay leaves, cloves, cardamom and curry leaves and saute for 20 seconds.
10
Add tomatoes, chiles, ginger and cayenne and saute for 2 minutes.
11
Pour dal into tomato mixture and mix well.
12
If there is excess water, cook, uncovered, over medium-low heat until water looks absorbed but without drying dal too much.
13
(It should be thick but liquidy enough to pour over rice.)
14
Adjust consistency with a little additional warm water if too thick.
15
Sprinkle cilantro over dal before serving.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup (250 mL) split white lentils (urad dal), 1/2 cup (125 mL) yellow mung beans (mung dal), 1/4 cup (50 mL) split yellow peas (channa dal), 1/2 tsp (2 mL) turmeric, and more.

Yes, Rajasthani Mixed Dal falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rajasthani Mixed Dal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions