The unique preparation of nutty, nutritious and subtly flavoured mix of lentils tastes buds on an ambrosial journey with its scrumptious gusto and awe-inspiring versatility. Mixed Dal has been one of the most loved Indian dishes for the simple yet comforting taste which combines the multiple flavours of two or more different types of lentils like moong dal, chana dal, toor dal, masoor dal and urad dal.
Every version of mellow dal is much-loved by Indians where vegetarian food lovers prefer to have the nutritious mixed dal as one of the main menu meal. The wonderful amalgamation different types of lentils cooked in herbs like cumin, a pinch of asafoetida, onion seeds, coriander powder, fennel seeds, and amchoor powder garnished with coriander, a dollop of butter and cream and a sprinkling of chopped up green chillies gives it a festive taste.
Mix dal Bukhari and dal tadka is a staple in India, available at every restaurant and local dhaba, while, Tarka dal and smoky dal makhani are prominently served globally at Indo – Pakistani restaurants.
Basic information
Archaeological evidence indicates that the Indian dal made its first appearance in the Indus Valley Civilization, where lentils – of all kinds – were a staple food. and the one served in Royal kitchens was serve in dried betel nut leaf with a garnish of amchur(raw mango powder), onions and green chillies. Ancient Indian texts mention various recipes of dal served at celebratory meals. The one served at Chandragupta Maurya’s wedding back in 303 BC was the precursor of ghugni – a lentil preparation that is still made in east India and sold in street-side shops as a breakfast option.
One of the Rajasthani version was the panchmel (also called Pancha Ratna dal) that helped change the status quo. While little is known about the exact origin of this lentil preparation, it is believed that the panchmel dal first became popular in the royal house of Mewar.
Most authentic highway restaurants in India serve distinctive Dhaba flavour mixed dal made into a
tangy soupy buttery fare. Boiled dal is cooked with minced onions, with a mélange of spices, turmeric powder, cumin, coriander seeds, cinnamon, garlic-ginger paste, lemon juice, fennel, ground mace, Kashmiri red chilli powder and chopped up tomatoes, served with generous garnishing of tempered dry red chillies, cumin seeds and asafoetida.
In all Indian kitchens, some of the 8 varieties of dals (i.e. Green Moong dal, Urad Dal, Masoor Dal, Toor dal, Lobia, Matar Dal, Chickpea and horse gram) can always be found. At home, deliciously Mixed Dal is made with onions, garlic-ginger, tomatoes and garam masala, seasoned perfectly with salt, red chilli powder and turmeric powder.
Most tiffin based mixed dal is a lentil soup topped with aromatic buttery tempering to enhance the flavours to make it taste top notch. The nutty tangy vegetarian curry can be served with chapati (roti) or plain rice (or jeera rice).