Mixed Dal Tadka

A good Dal makes a lot of difference to the menu. So I wanted to pen down this rather common but essential recipe for all my Fooding Around friends. Make no mistake. This is not your quintessential North Indian kali Dal. Rather it is a robust combination of a two different lentils cooked in a complimentary blend of spices.  I haven’t used any ghee or cream in this preparation as this recipe is for regular and daily use at home. It’s quite versatile with varied accompaniments and is equally relevant both at lunch or dinner. Really, nothing more to add on this dependable dish. So go ahead and Food Around with the Dal Tadka!


Mixed Dal Tadka

  • Author: Reetika Mitra
  • Prep Time: 10 min
  • Cook Time: 20 mins
  • Total Time: 30 mins


Mix It Up



  • 1/3rd cup Urad Dal (Black Gram)
  • 1/3rd cup Moong Dal, Whole (Green Gram)
  • 1 Tsp Garlic paste
  • 1 Tsp Ginger paste
  • 3 Tbsp Oil
  • 1 medium sized Tomato, chopped
  • 2 medium sized Onions, sliced
  • 2 green Chillies, finely chopped
  • ½ Tsp Cumin seed
  • ¼ Tsp Turmeric powder
  • ¼ Tsp Red chilli powder
  • ½ Tsp Coriander powder
  • ½ Tsp Cumin powder
  • ½ Tsp Garam Masala powder
  • 2 cups water
  • Salt to taste
  • 1 Tsp Butter
  • 1 Tbsp Kasoori Methi
  • 1 Tbsp chopped Coriander leaves


  1. Soak the urad dal and green whole moong dal together in some water for 3 – 4 hours.
  2. Drain the water and transfer the soaked to a pressure cooker with a pinch of turmeric and salt along with 2 cups of water and cook for 1 whistle before . Let the cooker cool for 5 minutes before opening it.
  3. In a deep bottom pan, heat the oil before adding the whole cumin seeds. Once the cumin seeds starts crackling add the sliced onion over medium flame. Stir for a bit and once they change colour to a light translucent, add the green chillies, garlic paste and the ginger paste and keep stirring.
  4. Next add the turmeric powder, red chilli powder, cumin powder, the coriander powder, chopped tomatoes and salt. Over low medium heat stir for 5 mins or till the raw smell of the masalas are gone, the tomatoes are well cooked and oil starts leaving from the sides of the deep bottom pan.
  5. Now add the pressure cooked lentil to the pan. You may add some more water to the dal, if required. Cover and cook for 2 to 3 mins. Remove cover to add kasoori methi, chopped coriander leaves and the garam masala powder. Cover and cook for another 4 mins over medium – low flame.
  6. Finally add the butter, wait for it to melt before thoroughly mixing it into the prepared dal. Take off from heat and serve hot accompanied by bread of your choice be it roti, naan, parathas or pooris. Goes equally well with rice or pulao.


  • Serving Size: 4

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