Mixed Daal Tadka | How to make Mixed Daal Tadka

By Aalia Sabahat  |  2nd Dec 2016  |  
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  • Mixed Daal Tadka, How to make Mixed Daal Tadka
Mixed Daal Tadkaby Aalia Sabahat
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

20

0

About Mixed Daal Tadka Recipe

A nutritious mix of pulses that is easy to prepare and a great way to treat your dear ones

Mixed Daal Tadka is a delicious dish which is liked by people of all age groups. Mixed Daal Tadka by Aalia Sabahat has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Mixed Daal Tadka at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mixed Daal Tadka takes 15 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mixed Daal Tadka is a good option for you. The flavour of Mixed Daal Tadka is tempting and you will enjoy each bite of this. Try this Mixed Daal Tadka on weekends and impress your family and friends. You can comment and rate the Mixed Daal Tadka recipe on the page below.

Mixed Daal Tadka

Ingredients to make Mixed Daal Tadka

  • Kidney beans/rajma 50 gms
  • chana daal 50 gms
  • Moong and masoor daal mixed 50 gms
  • onions 1 medium size sliced.
  • tomatoes 2 medium size chopped.
  • green chillies 2 / 3 chopped.
  • coriander leaves chopped for garnishing
  • ginger julienned 2 inch pc
  • ginger garlic paste 2 tsp each
  • Turmeric powder, red chilli powder, cumin powder and garam masala powder 1 / 2 tsp of each.
  • salt to taste
  • oil 100 ml
  • ghee 1 tbsp (optional )

How to make Mixed Daal Tadka

  1. Wash well and Soak the Rajma and chana daal for at least two hours. To it add the moong and masoor daal mixed and continue to soak for another 1 / 2 an hour.
  2. Pressure cook this combination of pulses for 15 minutes. Just add water salt and turmeric powder at this stage.
  3. Heat oil in a large pan add sliced onion and fry until golden brown. Remove half of it and to the remaining add ginger and garlic paste cook well add cumin powder and chilli powder. Cook well on sim until the spices are cooked well and oil separates.
  4. Add the chopped tomatoes and green chillies.
  5. Add a little water and cook on low flame.
  6. Add the cooked pulses and check for the consistency.
  7. Add garam masala powder and cook covered for 5 minutes.
  8. Switch off the flame garnish with chopped coriander, ginger slices and the fried onion.
  9. Just before serving add a tbsp of melted ghee.
  10. Serve hot with roti or rice.

My Tip:

Adding the ghee enriches the aroma of this dish and gives it a desi twist. Also adding the turmeric powder while pressure cooking the pulses gives a nice colour.

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