Mixed Dal with Cilantro (Arhar-Masoor Dal with Dhania garnish)

I took the inspiration of making this dal (lentil soup) from the North Indian street side dhabas (street side small local restaurants). They usually mix together two or three different types of dals and then temper them with onion, ginger and garlic. Goes great with freshly baked tandoori rotis. 

Now I have had my fair share of Dhaba food while I was in Delhi and there is just one thing I would want to change about them - the amount of oil. Dhaba food tastes great because it is spicy and served straight from the stove-top but also because it has a lot of oil. So, I have made it my job to take these dhaba recipes and prepare them at home in a healthier way. 

The red lentils or masoor dal brings a creamier texture in the dal, while the cumin seeds and garlic tempered in ghee bring so much flavor. Pressure cooking cuts down the cooking time. You can also cook it in a covered pot but it will take some time to cook through. I like taking equal quantities of both the dals, that way the flavor of either dal doesn't overpower the other. Consistency wise, it should be just thick enough. Red lentils absorb water so we will be adding some extra water (not the usual 2 cups for ½ cup of dal) to avoid making the dal all clumpy. If it does clump together, add some warm water and mix with a rubber whisk (to avoid scratches) or spatula. 

You can enjoy this yummy dal with tandoori roti or with rice and some air fried veggies. Also, do not skip the cilantro, it not only brightens the appearance of the dal but also adds a beautiful fresh flavor in it.

I hope you do try this recipe, it is a simpler version of the rustic dhaba dals that we all love and enjoy. Homely but every bit delicious.

Ingredients:

• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas) - ¼ cup
• Masoor dal (Red Lentils) – ¼ cup
• Water – 2 ½ cups
• Salt – ½ teaspoon
• Turmeric Powder – ½ teaspoon
• Canola Oil – 1 teaspoon

For Tempering:

• Green Chilies - 1-2, split in halves (optional)
• Cumin seeds – 1 teaspoon
• Ghee – 1 tablespoon
• Garlic – ½ teaspoon, minced or powder

For Garnish:

• Cilantro - a handful, washed and chopped

Directions:

• Wash the dals well.
• Add both the dals in the pressure cooker along with the Salt, Turmeric powder, and Oil. 
• Add the water in it and mix well.
• Close the cooker and put it on medium heat. Make sure to put the whistle and rubber on the lid and close it properly.
• When the cooker whistles 2-3 times, turn off the heat and let it cool down.
• Once the pressure drops and the lid opens, start the tempering process. Use a temper pan or small pot for this step.
• Add the Ghee, Green Chilies, Cumin seeds and Garlic in the pan and heat it over medium high heat.
• Once the seeds start popping (the garlic will start changing color to golden red, do not burn it), turn off the heat. 
• Carefully pour it in the cooked Dal and cover immediately (sometimes the hot spices make the dal jump).
• Mix and garnish with chopped Cilantro.
• Serve hot with steamed rice or Tandoori Roti.

Other Dal recipes you can try:

• Moonger dal (Yellow Lentils soup)
• Sambar (South Indian lentils and vegetable soup)
• Urad Dal Bengali Style (Biulir dal/ White Lentils Soup)
• Sweet Masoor Dal (Red Lentils Bengali style)
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Ilish Macher Matha/ Muro Diye Dal (Yellow Lentils with Fish Head)
• Cholar Dal (Bengali recipe: Chana Dal/ Split Bengal gram)