Coming to the second day of blogging, about Dazzling Dals for Blogging marathon, I decided to make this Mix Dal’s , we call it as char dal (4 Dal’s), which my mom makes often. It is similar to the panchmel dal except we make it using 4 dal’s i.e. Toor/Arhar, Mung, Chana and Urad. I have already spoken about what is dal’s in my earlier post of Broccoli Toor Dal.
Dal contains protein, water, carbohydrates and fat. They are low in calories and high in nutrition’s. They are a must on a vegetarian lunch/dinner plate or a must in India. There are various recipes of this humble dal and almost every household has different and unique recipes. Also Dal recipes are quick to make. Today let’s have a look into the different type of Dal’s we are making.
Pigeon Pea/Yellow Pigeon peas is the main ingredient for the dish Sambar. It is also knows as Arhar dal in northern India and Toor Dal in Maharashtra. It is a commonly used Dal in every household more than any other Dal.
Chana Dal is produced by removing the outer layer of black chickpeas and then splitting the kernel. Chana Dal flour is quite common and is a gluten free flour and used in many savory to main course dishes. Did you checked my Besan/GramFlour/Chickpea flour recipes of
Besan Pakodi/Pakoda/Fritters/Bite Size/Finger Food
Authentic Pakodi/Pakoda Kadhi
Non Fried Bread Pakoda
Left Over Dal Pancake
Tomato Omlette / Besan Chila (PanCake)
Mung Dal (Split mung beans) is again a very popular dal specially used in khichadi and usually made when someone is sick or has a tummy bug as it is extremely light and easy to digest. It is roasted, fried ,slightly salted or spiced and is a popular snack in most parts of India.
Urad Dal is primary ingredient of the south Indian dishes Idli and Dosa. Dahi vada is made or Urad dal and the famous dal makhani.
I have made this as a very simple dal without topping up with any additional tadka as this is part of our daily food. I have simply done the dal with a bit of ghee, hing, Jeera and a few masala’s and you are ready to go. I have added some stems of Coriander. It is completely optional but I do not like to waste food and they are the actual source of nutrition. Also it imparts a nice flavor and aroma to the Dal. So when you have them better not waste them.
So here goes the recipe
- 1/2 Cup Arhar/Toor Dal
- 1/2 Cup Yellow Mung Dal
- 1/4 Cup Chana Dal
- 1/4 Cup Urad Dal
- 1 large size tomato grated/pureed
- 1 tablespoon Ghee/Clarified Butter (can be replaced by oil)
- 1/4 teaspoon Turmeric
- 1/2 teaspoon Coriander Powder
- Salt to taste
- 1/4 teaspoon Red chilly powder (Optional, I have not used)
- 1 green chilly chopped
- 1/8 teaspoon Hing/Asafoetida – Please read notes for Gluten Intolerance
- 1/4 teaspoon Jeera/Cumin seeds
- Green stems of Coriander (optional)
- Chopped coriander for garnish
- Wash and soak the dal in enough water for atleast 30 minutes. I soak it in luke warm water as I live in cold country and it helps the dal to soften soon.
- There are 2 ways of doing this, either you can cook the dal first and then add the tadka, or the second way is make the tadka, add the dal and then cook all along. I now do the second method to save time.
- In a pressure cooker, add ghee.
- Once hot add the hing and Jeera.
- Once Jeera crackles add the tomato puree.
- Add the turmeric, coriander powder, green chilly, red chilly powder(if using) and let the masala cook for 2-3 minutes.
- Once the masala is cooked, add the soaked and washed dal.
- Add enough water, add the stems of coriander and pressure cook it until done.
- If using a heavy bottom pan, let it cook on slow to medium until the dal is done.
- Serve it hot with Chapati or Rice.
- One can add more tadka on the top with ghee, cumin seeds and red chilly powder. I have avoided it.
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
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