Here is a simple recipe for a delicious dhal made with a variety of lentils. The best part of this recipe is that the oil of choice is ghee. Ghee gives the dish fabulous aroma and flavor!

The occasion

Over the holidays we were invited to friends Anjali and Sanjay’s home for an evening of heartfelt conversation and delicious food 💕🥗. 

The menu was Indian inspired with an array of veggie dishes and a chicken dish. Ending with dessert of fresh fruit and Anjali’s signature homemade flan. Everything tasted outstanding. My favorite dish was Anjali’s warm and comforting mixed dhal. 

On the Menu:

Appetizers:
Caprese salad with burrata cheese and feta
Chaat – Indian snack food
Paneer tika masala
Dinner:
Saag Paneer
Cauliflower, asparagus, and beans stir fry
Raita with beets and pomegranates
Mixed Dhal fry
Chapati & Rice
Dessert:
Anjali’s signature flan
Fresh Fruit
Rasmalai
Tea

About the recipe

Soft and creamy with the wonderful aroma of spices cooked in ghee, this dhal really made me feel good the moment I tasted it. I immediately asked Anjali for the recipe and am happy to report that it’s an easy one to follow.

Use any combination of lentils you have. In this recipe its a mix of 4-5 different lentils, but you can adjust it to include what you have at hand.

Cook the lentils with ghee in the instapot. Then to the dhal add shallow fried onions and spices. And if you so desire, which I highly recommend – top with toasted chili oil. It’s really that easy. Give it a try!

Mixed Dhal
recipe contributed by Anjali

Ingredients:

1/4 cup urad dhal
1/4 cup toor dhal
1/4 cup moong dhal
1/4 cup chana dhal
1/4 cup masoor dahl
or a combination of lentils equal to 1 1/4 cups
Ghee
Turmeric powder
1/4 tsp chili powder or paprika
Salt
Cilantro for garnish

For flavoring:

1 medium onion finely cut
1 inch piece of ginger grated
1 tsp cumin seeds
1/2 tsp asafetida powder
2 red chilies (remove seeds to keep it mild)

For chili oil:

2 tbsp oil
2 dried red chilies
1/4 tsp chili powder

Directions:

In the instapot add the lentils plus 2 cups water, 1 tbsp ghee, salt, turmeric, and a pinch of chili powder or paprika. Close the instapot and cook dhal on high pressure for 10 minutes. Once the lentils are cooked get ready to make the onion masala.

In a pot warm 2 tbsp ghee. Add the cumin seeds and let them splutter. Add the red chilies and fry for a few seconds. Then add the onion and ginger and cook until the onion is tender. Add the asafetida powder and stir into the onions.

Add the cooked lentils to the onion mixture. If the lentils are too thick add 1 – 2 cups water to thin it out. Bring to a low boil and cook for about 1-2 minutes. Taste and adjust for salt.

Top with chili oil. To make the chili oil warm 2 tbsp oil. Add 2 dried red chilies and 1/4 tsp chili powder and fry in the oil for a few seconds. Pour the oil over the dhal.

Garnish with fresh cilantro. Serve dhal with rice or quinoa.