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Mixed Daal Tadka

Aalia Sabahat
15 minutes
Prep Time
30 minutes
Cook Time
2 People
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ABOUT Mixed Daal Tadka RECIPE

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

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Punjabi
  • Pressure Cook
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. Kidney beans/Rajma 50 gms
  2. chana daal 50 gms
  3. Moong and masoor daal mixed 50 gms
  4. onions 1 medium size sliced.
  5. tomatoes 2 medium size chopped.
  6. Green chillies 2 / 3 chopped.
  7. coriander leaves chopped for garnishing
  8. ginger julienned 2 inch pc
  9. ginger garlic paste 2 tsp each
  10. turmeric powder, red chilli powder, cumin powder and garam masala powder 1 / 2 tsp of each.
  11. salt to taste
  12. oil 100 ml
  13. ghee 1 tbsp (optional )


  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.

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