Mili Juli Dal - Mixed Lentils
A hearty flavoursome dal that comes together beautifully and is nourishing and comforting. Serve it with plain boiled rice or hot rotis dabbed with a bit of ghee. It is the perfect comfort food for winter, though it is just as enjoyable on a warm summer's night.
Ingredients 15
1⁄2 cup toor dal, washed, soaked
1⁄2 cup masoor dal, washed, soaked
1⁄2 cup yellow moong dal, washed and soaked
3 cups water, plus more for soaking
2 tomatoes, medium, chopped
2 ‒ 3 cloves garlic, thinly sliced
3 dried red chilies
1 tsp cumin seeds
1⁄2 tsp asafoetida
1 tbsp ghee
1 tsp red chili powder
1 tsp turmeric powder
salt, to taste
1 lemon, juiced
Handful fresh coriander, small, chopped
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Method 5
Mix and wash the , , and together until the runs clear. Soak them in water for 30 minutes.
Drain the water and place the soaked dals in a saucepan with the , salt, and . Cook until the dals turn mushy, about 20 minutes. You can press the dals between your fingers to check if they are soft.
In a small pan, heat the . Add the , , , and sliced . Cook for a few seconds until the garlic starts to caramelize.
Add the chopped and a little more salt. Cook until the tomatoes are mushy. Add the and , and stir for a few seconds before adding this mixture to the cooked dals.
Let the dal cook for another 10 minutes on a low flame. Sprinkle with the lemon juice and the chopped fresh coriander. Turn off the heat and serve the dal with rice.
Bhavna - The Modern Desi Co's tips
You can cook the dal a day in advance and just do the tempering before you want to serve. Serve it with plain boiled rice or hot rotis dabbed with a bit of ghee.
