"This mixed dal tadka is super healthy and easy to make. 5 types of dal namely masoor dal, tur dal, moong dal, chana dal, and urad dal are soaked and then pressure cooked with tomatoes, green chilies and onion along with salt and turmeric.
After that, a tadka made of ghee and red chilies is added that makes this recipe mouth-watering!
Health benefits: These lentils/dal are high in vitamin B, zinc, potassium and magnesium. This मिक्स्ड दाल तड़का is highly rich in protein.".
This dhaba-style mixed dal tadka is perfect for those days when you're craving for something delicious and effortless. MIXED DAL TADKA
In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India.
#MixedDalTadka #मिक्स्डदालतड़का #Alldalrecipes #PanchmelDalRecipe #sanjeevkapoorkhazana
Ingredients
¼ cup split skinless green gram (dhuli moong dal), soaked for 3-4 hours and drained
¼ cup Bengal gram (chana dal), soaked for 3-4 hours and drained
2 tbsps whole black gram (sabut urad dal), soaked for 3-4 hours and drained
2 tbsps whole red lentil (sabut masoor), soaked for 3-4 hours and drained
¼ cup split skinless red lentil (dhuli masoor dal), soaked for 3-4 hours and drained
¼ cup pigeon peas (toor dal), soaked for 3-4 hours and drained
1 large onion, roughly chopped
1 medium tomato, roughly chopped
3-4 green chillies, slit
Salt to taste
½ tsp turmeric powder
A pinch of red chilli powder
Tempering
2 tbsps ghee
1½ tsps cumin seeds
1 inch ginger, finely chopped
5-6 garlic cloves, crushed
¼ tsp asafoetida (hing)
2-3 dried red chillies, broken
¼ cup chopped fresh coriander leaves
Salt to taste
Fresh coriander sprig for garnish
To serve
Steamed rice as required
Method
1. Heat a pressure cooker, add split skinless green gram, Bengal gram, whole black gram, whole red lentil, skinless red lentil, pigeon peas, onion, tomato, green chillies, salt, turmeric powder, red chilli powder and 4 cups water. Cook for 3-4 whistles.
2. Open the cooker once the pressure has reduced completely.
3. To make the tempering, heat ghee in a non-stick pan.
4. Add cumin seeds and let them change colour. Add ginger, garlic, asafoetida, and dried red chillies and mix well.
5. Add coriander leaves and mix well. Add the cooked gram mixture, mix and add 1 cup water and adjust salt, mix well and cook for 1 minute.
6. Garnish with coriander sprig and serve hot with steamed rice.
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