A few weeks ago, I was shooting assorted lentils for a freelance assignment. It was past 10 pm by the time I wrapped up the shoot. I was tired and in my hurry to wind up, I swiped all the dry lentils strewn on the backdrop into one container. I stuck it in my kitchen cupboard, the thought of a mixed dal dosa lingering at the back of my mind. But the weather here had me craving something rich and comforting… like a thick, creamy dal, spicy and generously laced with ghee. The result was this dal.

The first time I made it, I did not bother to note down the quantities. When everyone at home (including my husband who does not like anything except toor dal) gave it two thumbs up, I decided to make it again and wrote down the recipe. I know it seems like there are a lot of ingredients, but the procedure is pretty straightforward.

This hearty and full-bodied stew can be enjoyed with either rice or rotis. It would even suffice as a light supper with some yogurt and a side salad. You can tone down the spice level to your liking, but my suggestion is not to skimp on the ghee because that is what gives it depth and flavor. I hope you enjoy it as much as we did.

Recipe

Mixed Dal

(Makes 6-8 servings)

Ingredients

1/2 cup chana dal (split Bengal gram)
1/4 cup red masoor (skinned red lentils)
1/4 cup green moong (whole green lentils)
1/4 cup toor dal (split pigeon peas)
1/4 cup black urad dal (skinned black lentils)
1 tsp ginger-garlic paste
3 cups water
3 tbsp ghee, divided
1 large onion, finely diced
2-3 green chillies, finely chopped (add more/less according to your preference)
1” piece ginger, finely chopped
8 garlic cloves, finely chopped
2 medium tomatoes, finely diced
1/2 tsp turmeric powder, divided
1/2 tsp red chilli powder
1/2 tsp coriander powder
Salt to taste
2-3 tbsp tamarind pulp (adjust the amount according to taste)
1/4 cup milk
2 tbsp cilantro, finely chopped
1/2 tsp garam masala powder

Method

Wash and soak the lentils for 2-3 hours. Rinse, drain and keep aside.

In a pressure cooker, combine all the lentils, ginger-garlic paste, 1/4 tsp turmeric powder, 1 tsp ghee and 1 tsp salt. Add 3 cups of water and pressure cook for 5-6 whistles or until the lentils are cooked through. Once the pressure releases, mash the dal slightly.

In a heavy based pan, heat 2 tbsp of ghee over medium heat. Add the onion, chopped garlic, ginger and green chillies. Fry until the onions turn golden brown. Add the spice powders and continue to fry for another minute to release their flavors (add a tablespoon of water if needed to stop them from sticking to the pan). Add the tomatoes and fry well until they are pulpy and the ghee floats to the top. Remove from heat.

Add 2 tbsp of tamarind pulp to the dal and bring it upto a boil. Add the fried onion-tomato masala, lower the heat and let the dal simmer for 5-7 minutes.

Finally, stir in the milk, cilantro and garam masala powder. Simmer for 2 more minutes, then turn off the heat. Taste and adjust the salt as needed. Spoon the remaining ghee over the dal and serve hot with steamed rice or rotis.