Mixed Lentil Dal

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Mixed Lentil Dal

As I noted in a previous post, I recently picked up some fresh fenugreek from my local Indian grocery store. Not wanting to waste a big bunch of these delightful leaves, I searched through one of the latest acquisitions to my extensive cookbook collection and made this easy to digest mixed dal dish that I was able to share with friends. It goes especially well with basmati rice. For a real treat, serve with a selection of Indian appetizers, such as samosas, onion bhaji, pakoras and katchoori.

Mixed Lentil DalMixed Lentil Dal
Recipe by
Adapted from Pure & Simple: Homemade Indian Vegetarian Cuisine
Cuisine: Indian
Published on May 24, 2010

Simple spicy curry of mixed split beans and fresh fenugreek leaves

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  • 1/4 cup dried whole mung beans
  • 1/4 cup dried split mung beans
  • 1/3 cup dried chana dal (split chickpeas)
  • 1/3 cup dried toor dal (split pigeon peas)
  • 1 teaspoon ground turmeric
  • 2 large tomatoes, finely chopped
  • 1-inch fresh ginger, finely chopped
  • 2 to 3 green chilies, seeded and finely chopped
  • 1/2 teaspoon amchoor (dried mango) powder
  • 1/2 teaspoon garam masala
  • pinch of ground cayenne
  • 1 cup fresh fenugreek leaves
  • 2 tablespoons fresh chopped parsley or cilantro (garnish)
  • 1 tablespoon butter, ghee or oil
  • 1/2 teaspoon asafetida
  • 1/2 teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon chili powder
  • Rinse the mung beans and dals and soak in enough water to cover for a few hours. Drain and rinse, then transfer to a large saucepan and cover with 2 1/2 cups of fresh water. Add the turmeric and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until the mung beans are soft and tender — about 30 minutes. Add a bit more water if necessary.

  • Now add the tomatoes, ginger, chilies, amchoor powder, garam masala, cayenne and fenugreek leaves. Cook for another 5 minutes or so, stirring occasionally.

  • Meanwhile, prepare the tempering. Heat the butter, ghee or oil in a small frying pan over medium heat. When hot, add the asafetida, fenugreek seeds, cumin seeds and chili powder. Stir for 1 minute and pour over the cooked dals.

  • Serve hot garnished with fresh chopped parsley or cilantro.

Makes 4 to 5 servings

Mixed Lentil Dal

More dal recipes from Lisa's Vegetarian Kitchen:
Tarka Dal
Urad Dal with Tomatoes
Urad Dal with Tomatoes, Spices and Coconut
Creamy Mung Dal Curry

On the top of the reading stack: Penguin Classics Netochka Nezvanova by Fyodor Dostoyesvsky

Audio Accompaniment: Substrata V.2 by Biosphere


Unknown said...

Looks so delicious. I always like mixed dal preparations.

A_and_N said...

I always end up mixing dal. It works great when people don't like one particular dal - all mushed up or all firm!

Plus, for all my methi fanfare, I don't use it much. No idea why! Have you tried it with potatoes?

I also make a methi-moong sprout fried rice sorta thing. Its pretty yummy!

I like your pics :) Very wholesome.

Indian Khana said...

Daal looks yum..I mix whtever I can lay my hands on;)...this looks very gud

AJ said...

This dal looks super!! Fresh methis leaves add such a great taste!!

augusta said...

just stopped eating meat - looking for ideas. Thanks

sunita said...

We are great dal lovers too and yours looks delish!

Jacqueline Meldrum said...

Mmmmmmm, looks good. My last dal was a bit gloopy.

Unknown said...

First time here:)Love u'r vegetarian recipes..Mixed Lentil looks wholesome and yumm..

School Lunch Box said...

Very nice and I like the fact that it is vegetarian too!

Lisa Turner said...

Fenugreek with potatoes sounds awesome. I will try that.

Choclette said...

I bet that was really good with fresh fenugreek - not that I've ever tired it.

basil said...

Just made this - tastes great!