Mixed Daal (मिली जुली दाल) Indian Savory Of Mixed Pulses

Mixed Daal 

Vegetarians and vegans depend on Pulses (daals), Paneer /Tofu and legumes for proteins. Different types of pulses have different type of proteins. Thus to have most of the required proteins including mixed daal (savory made from mixture of different pulses) is very important. In one of my post I have blogged recipe for making mixed sabut daal (savory from mixed legumes) https://jyotsna-pant.blogspot.com/2020/06/mixed-sabut-daal-indian-savory-of-mixed.html. This post is about savory from mixed pulses. Different type of daals not only bring different types of proteins but also different vitamins and micro nutrients thus bringing great nutritional value to the savory.

Preparation Time: 10 minutes 

Cooking Time: 15 minutes 

Serving: 6 large servings
Nutritional Value of daal cooked From Given Proportion: (Approximate Values)

Energy: 340 cal.
Protein: 25 gm.
Carbs: 12gm.
Dietary Fibers: 15 gm.
Sodium: 15mg.
Potassiun: 100mg
Fats: 4gm.
Extremly rich in micro nutrients like
Calcium, Iron, Zinc, Phosphorous, MagnesiumVitamin A, Vitamin B2, B3, B6, B9 and vitamin C.

Ingredients Required For Making मिली जुली दाल (Mixed Daal) :

• 20 gm: Chana daal
• 20 gm: Moong Daal (split green gram)
• 20 gm: Sabut Massor (whole Lentil)
• 20 gm: Dhuli Urd daal (split dechaffed black gram)
• 20 gm: Arhar/Tur daal (split Pigeon Peas)
• 20 gm : Masoor daal(red lentil) 
• 1 Teaspoon : Grated /paste Ginger 
• 1 Teaspoon : Cumin seeds 
• 1/2 Teaspoon : Ajwain 
• 2 : Cloves
• 1/2 Teaspoon:Red Chili Powder (optional) 
• 1/2 Teaspoon : Kashmiri Chili Powder 
• 2 Teaspoons : Salt or to taste 
• 2 Teaspoon Ghee (clarified butter) 

Directions for Making Mixed Daal (मिली जुली दाल :

• Mix sabut  masoor (Black lentil) and chana daal. 
• Wash and soak chana daal and black lentil/ masoor sabut for 30 minutes. 
• Mix all rest of the daals and wash them nicely till clear water comes from washing.
• In a pressure cooler put all daals (soaked chana daal and masoor sabut and rest of the mixture ofqwashed daals.
• Add 
• 500ml.water
• Turmeric
• Salt 
• Put the lid in cooker and keep on high heat till pressure starts building in cooker. 
• Lower the heat and allow the daal to cook in cooker for 10 minutes. 
• Switch off the gas and allow the cooler to cool. 

Boiled Mixed daal

• In a wok/thick bottom pan take Ghee and heat. 
• Once ghee is hot but not smoking hot, add:
• Ajwain 
• Cumin 
• Lawang (Cloves) 
• Let the seeds splutter. 
• Once the seed splutter add: 
• Ginger 
• Whole red chili 
• Red chili powder 
• Kashmiri chili powder 
• Stir and cook for 10 to 15 seconds. 
• Add cooked daal from cooker and mix nicely. 

Boiled Mixed Daal Added To The Tempering

• Bring the heat to medium and cook the tempered dall for 5 minutes with stirring in between.
• Adjust salt. Add water according to the consistency of the daal you want. 
• Cook for 2 to 3 minutes. 
• Cover and allow to cool. This will allow the flavor of spices to seep nicely in daal. 

 Mixed Daal 

Mixed Daal Ready To Be Served

• Heat before serving. Season with Chopped fresh green coriander. 

Mixed Daal 

Tips :

• Soak only chana daal and sabut masoor because if not soaked they take more time to cook as compared to other daals. 
• Make mixture of uncooked daal and storetthem. Use as much is required. 
• Chana daal and sabut masoor can be omitted from mixture. 
• If falling short of time, then chana daal and sabut masoor can be soaked in hot water for 10 minutes.
• Stirring the daal while cooking with tempering is necessary to avoid daal sticking to the bottom andalso for ensuring even cooking.
• Always check chilies and chili powders for their hotness before adding. Adjust the amount according to hotness of chilies and spiciness you require. 

Suggested variations :

• If allergic to chana please omit it. Soak only sabut masoor. 
• Dhuli urd daal can be replaced with kali urd daal (split black gram). 
• In tempering after the seeds have sputtered finely chopped onion two to three table spoons, garlic one teaspoon can be added followed with ginger and chilies. 
• Tomato paste or finely chopped tomato 4 tablespoons can be added to the tempering.