Best Easy Mixed Dal Curry Recipe

Rinse the yellow moong dal, red lentils, and chana dal thoroughly, then soak them together in water for 20–30 minutes to ensure even cooking.

In a large pot over medium heat, heat vegetable oil and add cumin seeds. Let them sizzle for 45 seconds until aromatic.

Add chopped onions and sauté for 4–5 minutes on medium heat until golden and soft. Stir in minced garlic and ginger, cooking for another 1 minute.

Mix in chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook on medium-low for 5–7 minutes, stirring occasionally, until the tomatoes are softened and the masala turns jammy.

Drain the soaked dals and add them to the pot along with 4 cups of water. Increase heat to high and bring to a boil, skimming off any foam, then reduce to low and simmer with lid slightly ajar for 35–40 minutes until dals are tender and creamy.

Stir in garam masala, adjust salt to taste, and let simmer uncovered another 5 minutes if you want a thicker consistency.

Turn off heat and garnish with freshly chopped cilantro right before serving, ensuring all flavors are bright and fresh.