This Mixed Dal or Mix Dal Fry is a delicious Indian recipe prepared with a mix of lentils, onion, garlic, tomato and spices. The tadka give this dish a delicious dhaba style dal flavour.
The humble Indian mixed dal is a wonderful dish filled with flavours, textures, and aromas.
This recipe brings together a variety of lentils, each contributing its unique taste and nutritional goodness, to create a wholesome and comforting meal. The dal is cooked with aromatic spices, onions, tomatoes, this versatile dish is a staple in Indian households.
Whether served with steamed rice, roti, or a dollop of tangy pickle, mixed dal is a bowl of nourishment.
If you love dal recipes, don’t miss other delicious options on the blog like Dhaba Dal Fry , Mug Ni Chutti Dal , and Whole Masoor Dal .
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
Split chickpea dal – Chana dal
Split red lentils – Masoor dal
Yellow Moong Dal – Mung Ki Dal
Onion, garlic, ginger, green chillies
Tomatoes
Spice powders: turmeric powder, red chili powder, hing.
Cumin seeds and dried red chillies
Oil
Coriander leaves
Lemon wedges
Optional
Garam masala powder and coriander powder.
Tips
- Add ghee to make an extra rich tadka and creamy dal.
- Add kasoori methi for restaurant style flavours.
- Use lemon juice instead of dry mango powder
- you can add black urad dal or tuvar dal.
- For speed, I use the instant pot to boil the dal to reduce cooking time. You can use any electric pressure cooker or stove top pressure cooker. Alternatively, cook the dal in a pan on the stove.
Serving Suggestion
Mixed Daal is best served with basmati rice , jeera rice or ghee rice .
For a complete meal, serve with an Indian vegetable curry and whole wheat chapati or plain paratha .
Storage
Mixed dal is a fantastic make ahead recipe. Store in an airtight container and keep in the fridge for up to 3 days.
Mixed daal is also freezable for up to 3 months.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mixed Dal Recipe
Equipment
- 1 pot or Pressure cooker/Instant Pot
- 1 small pan
Ingredients
- ½ cup chana dal split chickpea dal
- ½ cup masoor dal split red lentils
- ½ cup yellow moong dal
- ½ cup tomatoes chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon green chillies crushed
- 1 teaspoon turmeric powder
- 1 tablespoon oil
- 1 tablespoon salt
- 1 tablespoon lemon juice or dry mango powder
Tempering (Tadka)
- 2 tablespoon oil
- 1 teaspoon cumin seeds or mustard seeds
- ¼ teaspoon hing
- 1 red dry chilli
- ½ cup onion chopped
- 2 cloves garlic thinly sliced
- 1 tablespoon red chilli powder
Garnish
- 3 tablespoon coriander leaves
Instructions
- Thoroughly clean and wash all three lentils and soak for half an hour in water.
- Discard the water and add new water, about 2 cups and add tomato, garlic, ginger, green chillies turmeric, oil and salt.
Stovetop Pressure Cooker
- Transfer to a stoveto pressure cooker, and close the lid. Cook dal on medium heat until 3 whistles in Indian style pressure cooker.
Pan/Pot
- If you do not have a pressure cooker, cook lentils in a pan/pot. On stove, medium heat cook 40-45 minutes or till dal is completely tender. You may need extra water to cook mixed lentils.
Instant Pot
- Cook lentils for 7 minutes on high pressure.
Tadka (Temper the spices)
- Give cooked dal a good mix using ladle or whisked baloon. If the dal is very thick, add some warm water to bring it at right consistancy.
- Heat a small pan or kadai then add oil. Add cumin seeds and hing in hot oil.
- Allow cumins crackle, then add dry red chillies, chopped onion and garlic.
- Saute onion and garlic for 3-4 minutes or till little pink, add red chilli powder.
- Add tadka into boiled/cooked dal.
- Turn the heat back on and simmer the dal for 2-3 minutes again on medium- high heat.
- Mix lemon juice, garnish with coriander and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2015.
Mixed Dal Recipe
Equipment
- 1 pot or Pressure cooker/Instant Pot
- 1 small pan
Ingredients
- ½ cup chana dal split chickpea dal
- ½ cup masoor dal split red lentils
- ½ cup yellow moong dal
- ½ cup tomatoes chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon green chillies crushed
- 1 teaspoon turmeric powder
- 1 tablespoon oil
- 1 tablespoon salt
- 1 tablespoon lemon juice or dry mango powder
Tempering (Tadka)
- 2 tablespoon oil
- 1 teaspoon cumin seeds or mustard seeds
- ¼ teaspoon hing
- 1 red dry chilli
- ½ cup onion chopped
- 2 cloves garlic thinly sliced
- 1 tablespoon red chilli powder
Garnish
- 3 tablespoon coriander leaves
Instructions
- Thoroughly clean and wash all three lentils and soak for half an hour in water.
- Discard the water and add new water, about 2 cups and add tomato, garlic, ginger, green chillies turmeric, oil and salt.
Stovetop Pressure Cooker
- Transfer to a stoveto pressure cooker, and close the lid. Cook dal on medium heat until 3 whistles in Indian style pressure cooker.
Pan/Pot
- If you do not have a pressure cooker, cook lentils in a pan/pot. On stove, medium heat cook 40-45 minutes or till dal is completely tender. You may need extra water to cook mixed lentils.
Instant Pot
- Cook lentils for 7 minutes on high pressure.
Tadka (Temper the spices)
- Give cooked dal a good mix using ladle or whisked baloon. If the dal is very thick, add some warm water to bring it at right consistancy.
- Heat a small pan or kadai then add oil. Add cumin seeds and hing in hot oil.
- Allow cumins crackle, then add dry red chillies, chopped onion and garlic.
- Saute onion and garlic for 3-4 minutes or till little pink, add red chilli powder.
- Add tadka into boiled/cooked dal.
- Turn the heat back on and simmer the dal for 2-3 minutes again on medium- high heat.
- Mix lemon juice, garnish with coriander and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Makhani sauce is a creamy Indian base sauce prepared with onion, garlic, tomatoes, aromatic spices and lots of butter. It’s the perfect base sauce for makhani and butter masala curries.
Bring the flavours of Indian restaurants to your home with this best makhani sauce recipe!
Whether it’s a classic paneer makhani (paneer butter masala), a modern makhani gravy pasta, or a comforting bowl of creamy buttery lentils.
This buttery tomato sauce is perfect for anyone craving the magic of Indian food.
This makhani sauce is versatile and can be prepared in advance. Store it away and use whenever you need for your favourite recipes – quick and convenient!
It’s just like my Balti Sauce , Tandoori Sauce , Indian Curry Sauce and Onion Tomato Curry Paste .
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
Fresh Tomatoes or Tomato Puree – The base of the sauce, lending a vibrant colour and tang. I have used both.
Onion, ginger garlic paste, green chillies – these ingredients with the tomatoes form the base. Use fresh ingredients for the best flavour.
Butter – True to its name, makhani (meaning buttery) relies on butter for its signature richness. I am using unsalted butter for this sauce.
Heavy Cream or Double Cream – For that luxurious creamy sauce, heavy cream is essential. For a vegan makhani sauce , swap it with coconut milk .
Whole Spices – Spices like cinnamon stick , bay leaves , Cloves , Cardamom , Black peppercornes , cumin seeds , and kasoori methi (dried fenugreek leaves) create a fragrant base.
Spice powders – Coriander powder and cumin powder, red chilli powder, turmeric.
Kasuri Methi (Dried Fenugreek Leaves) – The secret to capturing that distinct Indian restaurant aroma in your makhani sauce.
Nuts (Cashews or Almonds) – enhances the creaminess of the sauce. To keep the sauce nut-free skip the nuts.
How to Use
This vegetarian makhani gravy sauce can be the base for various delicious dishes:
- Paneer Butter Masala : Add sautéed Indian cheese cubes to the sauce.
- Malai Kofta : Simmer fried paneer kofta in the gravy.
- Veg Makhani : Add steamed mixed vegetables like peas, carrots, and green beans.
- Makhani Sauce Pasta : Mix with pasta for an Indian-style fusion pasta recipe .
- Makhani Pizza – spread makhani sauce in replacement of tomato sauce onto a pizza base. Top with vegetables and crumbled paneer for an Indian fusion version.
Hayley’s Recipe Tips
- Make a big batch and use it as a base gravy for easy meals.
- Adjust the amount of cream for richer or lighter dishes.
- Experiment with garnishes like chopped nuts and raisins or fresh cilantro.
- Make it vegan by using vegan butter and vegan cream
Storage
Store in an airtight container for up to 5 days.
Freeze in portions for later use. When ready, thaw overnight and reheat on the stove top.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Makhani sauce
Equipment
- 1 pan
- 1 Blender
Ingredients
- 3 tablespoon oil
- 1 tablespoon cumin seeds
- 2 large onion I have used red.
- 3 tablespoon green chillies
- 3 tablespoon ginger chopped
- 3 tablespoon garlic chopped
- 2 large tomatoes fresh chopped
- 1 cup tomato puree pasatta
- ¼ cup Cashew nuts raw (optional)
- 3 tablespoon salt
- 2 tablespoon whole spices cardamom, cloves, cinnamon bark, black peppercorn
- 3 tablespoon dry fenugreek leaves kasoori methi
- 4 tablespoon butter unsalted
- 2 tablespoon kashmiri red chilli powder
- 1 tablespon turmeric powder
- 2 tablespoon coriander powder and cumin powder
- ¼ cup double cream or heavy cream
- 4 tablespoon sugar or honey or maple syrup
Instructions
- Heat oil in a pan over medium-low heat.
- Add cumin seeds, bay leaves, cardamom, cloves, black peppercorns and a cinnamon stick, letting them sizzle until aromatic.
- Stir in onions, ginger garlic paste and green chillies.
- Then add fresh tomatoes and tomato puree, and optional nuts.
- Mix everything and cook onion and tomatoes for a couple of minutes. Add kasoori methi and salt.
- Add 2 cups of water, bring it to boil then cover with the lid and let it simmer for 20 minutes.
- Turn off the heat, alllow the mixture to cool at room temeprature.
- Use an immersion blender or jug blender to achieve a smooth texture.
- Transfer the puree into the same pan, keep the heat on low.
- Sprinkle in coriander powder, cumin and coriander powder, red chili powder and sugar.
- Mix and let it simmer the sauce for 4-5 minutes on a very low flame.
- Stir in butter and heavy cream (or coconut milk for a vegan option). Turn off the heat.
- Use it in your recipe straight away or let it cool completely before store it away for later use.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
