Lemony Mixed Dal

Visit the Indian Food Glossary for information on the ingredients in this recipe
Lemony Mixed Dal

One can never have enough quick and easy Indian dal dishes to turn to when there is little time to fuss in the kitchen. Apart from being highly nourishing, loaded with easily digestible protein, sometimes a simple and warming soupy dal curry is just what I crave, especially after heavier meals have been on the menu for a while before. They're also a great way to play around with your favorite spices too.

Dals are simply split lentils or beans, and each variety brings its own different texture and flavor to a dish. This creamy and gently spiced curry features three different varieties of dal, and is finished off with a refreshing burst of lemon juice. Keep it simple by serving with hot fresh cooked white rice or Indian flatbreads, or if you are planning an Indian meal, a classic dal dish is pretty much a staple of any spread.

Lemony Mixed DalLemony Mixed Dal
Recipe by
Cuisine: Indian
Published on June 28, 2019

Simple, creamy and gently spiced three dal curry finished with lemon juice

Preparation: 10 minutes
Cooking time: 60 minutes

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  • 1/2 cup dried red lentils
  • 1/2 cup dried split mung beans
  • 1/2 cup dried split hulled ural dal
  • 1 teaspoon ground turmeric
  • 1/2 tablespoon ghee or oil
  • 1 small onion, finely choppped
  • small handful of dried curry leaves, crumbled
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1 1/2 teaspoons sea salt or rock salt, or to taste
  • juice from 1 lemon (3 tablespoons)
  • finely chopped fresh cilantro, for garnish (optional)
  • 1 tablespoon coriander seeds
  • 1 tablespoon coriander seeds
  • 2 green chilies, seeded and chopped
  • 2 to 3 dried whole red chilies
  • 2-inch cinnamon stick
  • 1/2 teaspoon black peppercorns
  • 4 whole cloves
  • 1 clove garlic, chopped
  • 1-inch fresh ginger, chopped
  • Rinse the lentils, split mung beans and urad dal in a strainer and transfer to a medium saucepan. Pour in 4 cups water and add the turmeric. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally, until the dal is soft and breaking apart. Remove from the heat and set aside.

  • While the dal is cooking, make the paste. Combine all of the ingredients in a small blender or food processor and add a few tablespoons of water. Blend until you have a fairly thick paste, adding more water as necessary. Set aside.

  • In a medium saucepan,, heat the ghee or oil over medium heat. When hot, add the onion and sauté for a few minutes. Stir in the curry leaves and paprika, and then add the paste to the pan. Cook for 3 to 4 minutes, adding a few tablespoons of water as needed to prevent the paste from sticking to the pan.

  • Stir in the cooked dal and pour in 1/2 to 1 cup water, depending on how thick you want the dal to be. Simmer for 5 to 7 minutes, then stir in the garam masala, salt, and lemon juice. Remove from the heat, cover, and let sit for about 5 minutes to let the flavors blend.

  • Serve hot with fresh cooked white rice and garnished with cilantro if desired.

Makes 4 to 6 servings

Mixed Lentil Dal

Other easy dal recipes from Lisa's Vegetarian Kitchen:
Gujarati Dal (Khatti Meethi Dal)
Mixed Lentil Dal
Indian Yellow Split Pea Curry with Tomatoes and Spices (Matar Dal)
Marawadi Mixed Dal

Audio Accompaniment: Nothing Is Objective by Suso Saiz

1 comment:

Shaheen said...

I like the sound of this, the zing from the citrus.

PS I am struggling to link up my entry with MLLA host this month. It is the Cinnamon Chickpea Tagine.

Hope your well