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Nutrition Facts
Serving Size 1 (372g) Recipe makes 8 servings
Calories 460
Calories from Fat 136		(29%)
Amount Per Serving		%DV
	Total Fat 15.1g	23%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 416mg		17%
Potassium 1204mg		34%
Total Carbohydrate 61.4g		20%
	Dietary Fiber 22.9g	91%
	Sugars 11.9g
Protein 23.0g		45%
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Mixed Dhal

Recipe #114253 | 1½ hours | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Daydream
Mar 25, 2005

This tasty lentil curry uses a mixture of four types of lentils. The original recipe specified equal quantities of brown and red lentils, yellow mung beans (moong dhal) and green split peas. As I did not have those on hand, I improvised and used toor dhal, urid dhal, moong dhal and channa dhal (Bengal gram dhal). The result was a 'moreish', satisfyingly 'meaty' lentil curry.

SERVES 8 (change servings and units)

Ingredients

4 tablespoons ghee (I used 2 tbsp butter and 2 tbsp vegetable oil)
2 medium onions, chopped finely
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
1 fresh green chile, finely chopped (de-seeded, if desired, for less heat)
1 1/2 tablespoons black mustard seeds
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground turmeric
1/4 teaspoon asafetida powder (optional)
5 ounces toor dal
5 ounces Urad Dal
5 ounces mung dal
5 ounces channa dal
2 (14 1/2 ounce) cans peeled crushed tomatoes
4 cups chicken stock or beef stock or vegetable stock
2/3 cup coconut cream
1/4 cup coarsely chopped cilantro

Directions

1
Mix the lentils together in a large bowl and wash in several changes of water.
2
Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
3
Cook, stirring, until onion is soft, and starting to brown.
4
Add the seeds and powdered spices, and cook, stirring until fragrant.
5
Add the lentils along with the undrained tomatoes and stock, and stir to combine.
6
Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
7
Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
8
Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.

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Featured Reviews for This Recipe

From: Shakahari

On Aug 18, 2007

I also made this without the coconut cream and with plain water instead of stock but it was still flavorful and very good. I also used 2 fresh tomatoes which I added to the onion after the spices and cooked for a couple of minutes before adding the water and dal. I cooked it in a presure cooker and allowed it to cook for about 3-4 whistles. Oh and for those without a scale 5 ounces of dal is equal to 2/3 cup.

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From: MilliesMum

On Sep 3, 2006

This recipe was very simple to make and very tasty. I didn't put any coconut cream in (I'm trying to watch my weight), but I'm sure it was just as delicious!

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From: eatrealfood

On May 22, 2005

super recipe. this is so sumptuous that it's hard to believe that it's equally nutritious and low-cal. DH had made this before and though we loved it as is, this time i made it again with some small modifications. i used splitpea dal instead of toor dal. i boiled the mung, chana and urad dals in a separate pot, since they cook quicker and i wanted them to retain their texture and not mush up too much with the splitpea. while they were boiling i added the turmeric, jeera and coriander powders, and asafoetida. after that i mixed them into one pot, added the tomatoes, and only then tempered it with all the ingredients you specified. this was so good the first time, and we love dal as a side with our indian meals, so i tripled the recipe and have frozen 12-15 servings. thanks for this hearty, delicious recipe for dal.

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From: 199949

On May 4, 2005

loved it! you really should improvise more often, this was one of the most delicious dals i have ever eaten (that's saying a lot, coming from a person for whom dal was standard fare in meals while growing up). the only thing i did different was to use whole cumin instead of ground as the flavor is much more pervasive in that form (not to mention i love cumin). next time i will post a photo of this, as i KNOW i will be making it again.

3 people found this review helpful

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