Three Lentil Dal Recipe, Healthy Veg Lunch in 30 Minutes
The Three Lentil Dal recipe is a simple, easy, and quick Indian vegetarian main course dish. It features different types of lentils, each contributing unique taste and flavor, making it a wholesome and satisfying meal.
Dal is a staple in Indian cuisine, known for being a comforting, flavorful, and protein-packed dish prepared from lentils and aromatic spices. Every household has its warm and straightforward recipe, often enjoyed with rice (chawal in Hindi). Among the various variations of dal preparation, Three Lentil Dal stands out for its rich texture, complex flavors, and nutritional benefits.
This three lentil dal recipe combines the magic of three lentils: yellow moong dal, pigeon peas (toor dal), and Bengal gram (chana dal), together create a balanced flavor and ensure a healthy, nutritious meal.
Yellow moong dal – is light, subtly sweet, and easy to digest.
Pigeon pea (toor dal) – adds a slightly nutty flavor and a creamy consistency when cooked.
Bengal gram (chana dal) – contributes a rich, nutty flavor and thickness to the dish.
Three Lentil Dal is extraordinary in the layering of flavors achieved through a traditional Indian tadka (tempering) with ghee. The lentils are cooked gently until soft and then infused with a fragrant mix of spices, including ghee, cumin seeds, dry red chili, green chilies, ginger, curry leaves, turmeric, salt, dried mango powder, and fresh coriander leaves. This tempering process enhances the aroma and depth of flavor, elevating a simple dish into something truly delightful.
Not only is Three Lentil Dal delicious, but it is also nutritious. These three lentil dals are excellent sources of plant-based protein, fiber, iron, and essential vitamins. It supports digestion, boosts energy levels, and keeps you feeling full for longer, making it a great addition to any balanced diet. Whether you follow a vegetarian, vegan, or protein-rich lifestyle, a three lentils dal dish is a comfort and perfect meal for everyone.
The Three Lentil Dal pairs beautifully with steamed basmati rice. A squeeze of fresh lemon and a sprinkle of chopped cilantro add the final touch to enhance its taste. For a complete meal experience, serve it with a yogurt, pickles, or crispy papad.
Whether you’re cooking for a simple weekday dinner or a special family gathering, Three Lentil Dal is a comforting and versatile dish that suits all occasions. Relish as a soup, a main course, or even as a side dish. With all its rich flavors and wholesome ingredients, this three-lentil dal recipe is not to be missed by anyone who loves Indian cuisine.
We share a detailed recipe for making this Three Lentil Dal at home, a video with subtitles in Hindi, and step-by-step instructions with photos are shared.
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Table of Contents
Recipe Video
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Three Lentil Dal Recipe, Healthy Veg Lunch in 30 Minutes
Ingredients
- ½ cup Yellow Moong Dal
- ¼ cup Pigeon Pea / Toor Dal
- 3 tbsp Bengal Gram / Chana Dal
- 1½ tbsp Ghee
- 1 tsp Cumin Seeds
- 2 – 3 Green Chili chopped
- ½ inch Ginger chopped
- Few Curry Leaves
- 4 – 5 Dry Red Chili
- Salt as per taste
- ¼ tsp Asafoetida
- ¼ tsp Turmeric Powder
- 2 cups Water
- 4 – 5 Whole Dried Mango Sliced
- Fresh Coriander
- Lemon Juice if needed
Instructions
- Wash and soak ½ cup of yellow moong dal, ¼ cup of pigeon pea (Toor dal), and 3 tbsp of Bengal gram (Chana Dal) for half an hour.
- Add soaked lentils and enough water in a pan and cook on a medium flame. Tip * – You can cook the lentils in a pressure cooker, but they may be slightly sticky after cooking.
- When the water reaches a boil, remove the white foam that forms on the surface of the lentils.
- Add ½ tsp of pure ghee and cook until soft and tender.
- Once soft, ensure the Bengal gram has cooked well.
- Cool slightly, then beat it into a fine paste using either a hand beater or an electric mixer.
- Ensure the batter is well-combined and a smooth paste is ready.
- Add 1½ cups of water and mix well. Keep it aside.
- Heat 1 tbsp of pure ghee in a pan and add 1 tsp of cumin seeds, 4 to 5 dry red chili, chopped 2 to 3 green chilies, chopped ½ inch ginger, few curry leaves, ¼ tsp of asafoetida and saute until aromatic.
- Add the boiled lentils, ¼ tsp of turmeric powder, salt as per taste, 4 to 5 dry whole mangoes sliced(dried), and some fresh coriander. Give a good stir.
- Add ¼ cup of water to adjust the consistency. Stir once and let the dal come to a boil.
- As the dal reaches a boiling point, continue stirring for a minute. Tip*- No foam will form, which will enhance the flavor.
- Cover with the lid and let the dal simmer for 10 minutes.
- Finally, add some fresh coriander, and the dal is ready to serve. Tip*- The consistency is semi-thick.
- Serve hot with steamed rice. Tip* – For more sourness, add some lemon juice.
How to Make Three Lentil Dal at Home Step by Step with Photos
- Wash and soak ½ cup of yellow moong dal, ¼ cup of pigeon pea (Toor dal), and 3 tbsp of Bengal gram (Chana Dal) for half an hour.
- Add the soaked lentils and enough water to a pan and cook on a medium flame. Tip * – You can also cook the lentils in a pressure cooker, but they may be slightly sticky after cooking.
- When the water reaches a boil, remove the white foam that forms on the surface of the lentils.
- Add ½ tsp of pure ghee and cook until soft and tender.
- Once soft, ensure the Bengal gram has cooked well.
- Cool slightly, then beat it into a fine paste using either a hand beater or an electric mixer.
- Ensure the batter is well-combined and a smooth paste is ready.
- Add 1½ cups of water and mix well. Keep it aside.
- Heat 1 tbsp of pure ghee in a pan and add 1 tsp of cumin seeds, 4 to 5 dry red chili, chopped 2 to 3 green chilies, chopped ½ inch ginger, few curry leaves, ¼ tsp of asafoetida and saute until aromatic.
- Add the boiled lentils, ¼ tsp of turmeric powder, salt as per taste, 4 to 5 dry whole mangoes sliced(dried), and some fresh coriander. Give a good stir.
- Add ¼ cup of water to adjust the consistency. Stir once and let the dal come to a boil.
- As the dal reaches a boiling point, continue stirring for a minute. Tip*- No foam will form, which will enhance the flavor.
- Cover with the lid and let the dal simmer for 10 minutes.
- Finally, add some fresh coriander, and the dal is ready to serve. Tip*- The consistency is semi-thick.
- Serve hot with steamed rice. Tip* – For more sourness, add some lemon juice.
FAQ
Why should dal be soaked before cooking?
Always soak the dal for at least 20 minutes before cooking to reduce phytic acid content, making them lighter and easier to digest. This practice decreases bloating and digestive issues while also speeding up cooking time.
How to soften the dal quickly?
Soak the dal for at least 20 minutes and pressure cook for a speedy process. You can cook in the pan, add half a teaspoon of ghee, cover with the lid, and cook until soft.
What are the benefits of eating lentils (dal)?
Dals are a great source of proteins, vitamins, minerals, and fiber. They lower cholesterol levels, benefit heart health, reduce diabetes risk, and offer many advantages.
Is it healthy to eat three lentil dal?
The magic of three lentils: yellow moong dal, pigeon peas (toor dal), and Bengal gram (chana dal), create a balanced flavor and ensure a healthy, nutritious meal.
Yellow moong dal – is light, subtly sweet, and easy to digest.
Pigeon pea (toor dal) – adds a slightly nutty flavor and a creamy consistency when cooked.
Bengal gram (chana dal) – contributes a rich, nutty flavor and thickness to the dish.
Conclusion
In this recipe for three-lentil dal, we present a beloved staple that offers a unique taste and flavor, resulting in a wholesome and satisfying meal. It is rich in plant-based protein, fiber, iron, and essential vitamins. This comforting and versatile dish is perfect for any occasion. With its rich flavors and wholesome ingredients, this three-lentil dal recipe is a must-try for anyone who loves Indian cuisine.