Why recepie famous for?
Punjabi style mixed dal | healthy mixed dal | With five protein-rich dals, this Spicy Mixed Dal version combines curds and traditional spices to give a tangy, spicy, delectable accompaniment for parathas and rotis.
Ingredients
For Spicy Mixed Dal1 tbsp yellow moong dal (split yellow gram)
1 tbsp masoor (split red lentil) dal
1 tbsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
1 tbsp toovar (arhar) dal
salt to taste
1/2 tsp turmeric powder (haldi)
2 tbsp ghee
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped tomatoes
1/2 tsp garam masala
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 cup beaten fresh curd (dahi)
1 tbsp finely chopped coriander (dhania)
For Serving With Spicy Mixed Dal
rotis or parathas
Instructions
or spicy mixed dalTo make spicy mixed dal, wash all the dals. Soak for 1 hour and then drain.
Combine the dals, 2 cups of water, salt and turmeric powder, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Heat the ghee in a deep non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 1 minute.
Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
Add the garam masala, chilli powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 more minutes.
Add the curds and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Add the dals, mix well and cook on a slow flame for another 2 minutes, while stirring occasionally.
Serve the spicy mixed dal hot with rotis or parathas.
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