Recipe Detail
Mixed Lentil Dal
A blended dal made from multiple lentils for a higher-protein, higher-fiber staple that supports consistent meal quality.
| Calories | 286 kcal |
| Protein | 17g |
| Prep Time | 30 mins |
| Nutri-Grade | A |
Why it supports metabolic health
Combining several lentils improves texture diversity, protein intake, and fiber density in a familiar everyday dish.
Ingredients
- • 1/4 cup toor dal
- • 1/4 cup moong dal
- • 1/4 cup chana dal
- • 1/4 cup masoor dal
- • 2 tbsp urad dal
- • 1 medium onion, chopped
- • 1 medium tomato, chopped
- • 4 garlic cloves, minced
- • 1/2 tsp mustard seeds
- • Few curry leaves
- • 1/4 tsp turmeric
- • Pinch of hing
- • 1 tsp ghee or oil
- • Salt to taste
Method
- Rinse and soak all dals together for 1 hour.
- Pressure cook with water, turmeric, and salt until soft.
- Heat ghee or oil, add mustard seeds, curry leaves, garlic, and hing.
- Add onion and tomato, then cook until soft.
- Stir in the cooked dal and simmer for 5 to 7 minutes.
- Finish with coriander and serve warm.
Substitution options
- • Use only moong and masoor dal when you want a lighter version.
- • Add spinach for extra folate and volume.
- • Pair with salad instead of large grain portions for a more protein-forward plate.
Best fit for
High Protein Vegetarian · Diabetic-Friendly · Gut Health Focused
Let the dal simmer after pressure cooking so the texture thickens and the flavors settle.