Just like the name says, this comforting, punjabi mixed dal recipe brings together five different lentils that are cooked in a flavorful & smoky base of onions, tomatoes, ginger & garlic. Every spoonful feels creamy & hearty, with each lentil adding it's' own taste and texture. The consistency is neither too thick or creamy, so you can enjoy it both with homemade flatbreads or warm rice. In this post, I'll share the technique and timings to keep lentils tender, intact, and perfectly non-mushy every time.
Save The Recipe!
Just enter your email and we'll send this post to you!
I usually make this dal in the Instant Pot, but a regular pressure cooker works just as well, so use whatever you're comfortable with. One of the nicest things about this recipe is that it's truly a one pot dish! Everything cooks together, so you don't need to worry about making a separate tadka (tempering) at the end like you would with many traditional Indian dals.
Specks of golden chana dal and darker urad lentils peek through the creamy base, and the aroma carries a rich mix of mustard oil, and caramelized onions. Right at the end, a squeeze of lemon adds a nice brightness to this mixed dal. Love lentil combos?, give my dal maharani and langar dal a try!
Secrets To Delicious Mixed Dal
- Try not to soak the dal for too long. During my recipe testing, I figured that soaking it for more than 15- 20 minutes tends to make the cooked dal overly soft and a bit bland. What you're aiming for instead is that cooked dal grains that softens just enough while still keeping their shape.
- When it comes to spices, keep things light. This helps maintain the natural, earthy flavor of the lentils and prevents the dish from turning into a full-on curry.
- Also, skip using finely chopped or ground onions, tomatoes, or any kind of paste. The charm of this dal lies in its texture. You want to enjoy soft chunks of onion and tomato along with the tender lentils along with spices adding a gentle background flavor rather than taking over.
- As soon as you open the lid of instant pot or pressure cooker, add a few ice cubes to bring the temperature down and then stir the dal. This helps keep the grains intact instead of tipping it into a mush.
Ingredients
Instructions
- Press Saute on your Instant Pot. Pour mustard oil in the steel insert. Let oil heat up till slightly smoky. Temper oil with whole spices, whole red chilli and ginger, garlic and green chillies. Fry for 10-12 seconds to perfume the oil.
- Add the chopped onions next and fry them for 6-7 minutes until they are golden. If needed, reduce the temperature of instant pot to avoid onions from burning.
- Next, add ground spices to the fried onions with 2 tablespoons of water. Fry spices for about a minute to allow the flavors to release and do away the raw taste.
- Chopped tomatoes go in next. Fry them with hot oil for 4-5 minutes until they start to soften. No need to bhuno (saute) the masala for too long to dry it out or the oil to seperate.
5. Add drained and soaked mixed lentils to the onion tomato masala.Sprinkle salt. Mix everything well and let cook for 2 minutes. Cancel saute mode.
6.Pour water to cover the lentils. Do not go past the max level indicated on the steel insert.Close the lid and pressure cook lentils for 5 minutes on high. Release pressure after 10 minutes.
7. Add ghee, garam masala powder, amchur powder and kasuri methi to cooked dal. Pour water if desired to adjust consistency. Simmer on saute mode for 3-4 minutes so that water doesnt feel separated.
8. Turn off the instant pot. Add chopped cilantro to mixed dal. In the image you can get an idea of it's texture and consistency.
Serve mixed dal with hot steaming fluffy jeera flavored basmati rice and a side of dry sabzi (bhindi aloo or eggplant aloo are my favorites to pair with it!)
Instant Pot Mixed Dal Recipe (Panchmel Dal)
Equipment
- 4qt Instant Pot
Ingredients
- 1 cup mixed dal I use 24 organic Mantra mixed dal. To use homemade dal mix, see quantities in notes
- 3 cup warm water or as needed for cooking + more for soaking
- 3 tablespoon mustard oil
- 1 tablespoon garlic finely chopped
- 2 green chillies chopped (hot), adjust quantity to taste
- ½ tablespoon fresh ginger finely chopped
- ½ cup onions small diced
- ½ cup fresh tomato small diced
Spices (Whole & Ground)
- 1 teaspoon cumin seeds
- 2 whole dried chillies or use ½ teaspoon red chilli pepper flakes
- ¼ teaspoon hing asafetida
- ½ teaspoon red chilli powder
- ¾ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon amchur powder (dry mango ppwder), or use lemon juice
To finish
- 1 tablespoon ghee
- lemon juice as per taste
- 2 tablespoon cilantro leaves finely chopped
Instructions
Wash & Soak The Dal
- Measure and add the mixed dal to a large bowl. Start by washing the mixed lentils thoroughly under running water until the water runs clear.
- Soak the lentils in fresh water for about 15 to 20 minutes (only) to help them cook faster and more evenly.
Pressure Cook The Lentils
- Turn on the Instant Pot and press the sauté function. Set a timer for 20 minutes. For reference I use a 4qt instant pot.
- Add mustard oil to the steel insert and let it heat until it just begins to smoke lightly.
- Add cumin seeds, hing, whole dried red chili, ginger, garlic, and green chilies to the warm oil. Let them sizzle for about 10 to 12 seconds to release their aroma into the oil. Make sure they do not burn or brown too much.
- Next, add the onions and fry for 6 to 7 minutes until they turn golden brown. If the onions start browning too quickly, lower the heat slightly to prevent burning.
- Add ground spices to the browned onions along with about 2 tablespoons of water. Cook this mixture for about a minute to remove any raw spice flavor and deepen the taste.
- Stir in the chopped tomatoes and cook for 4 to 5 minutes until they soften. There's no need to overcook or dry out the masala. Keep it slightly moist.
- Drain the soaked lentils and add them to the onion-tomato mixture.Sprinkle in salt and mix everything well. Stir and let this cook together for about 2 minutes to combine the flavors.
- Turn off the sauté mode.Add 2.5 to 3 cup water to fully cover the lentils. Make sure not to exceed the maximum fill line in the pot.
- Close the lid and pressure cook on high for 5 minutes. After cooking, allow the pressure to release naturally for about 8-10 minutes before opening the IP lid.
- Once open, add ghee, garam masala, amchur powder, and kasuri methi. Stir well and adjust the consistency by adding more water if desired.
- Turn the sauté mode back on and simmer for 3 to 4 minutes so the dal comes together smoothly.
- Turn off the Instant Pot and finish with freshly chopped cilantro. The dal should have a slightly creamy, flowing consistency that's not too thick and not watery.
- Serve mixed dal with hot steaming fluffy jeera flavored basmati rice and a side of dry sabzi.
Notes
- ¼ cup arhar dal
- ¼ cup lal masoor dal
- ¼ cup yellow mung dal (split)
- 2 tablespoon urad dal chilka (split)
- 2 tablespoon chana dal
I'd Love to Hear from You!