Mixed Vegetable Dal Recipe

Mixed Vegetable Dal

Mixed Vegetable Dal

Mixed Vegetable Dal is a healthy, nutritious, protein packed vegetarian recipe that is a great alternative to traditional dal (lentils).

When I want to prepare something quick and healthy mixed dal, dal tadka and mogar dal are my ‘go- to’ dishes for everyday cooking and adding vegetables to the dal not only makes it healthier but more flavoursome too. My children also enjoy Amritsari chola, Rajma, Dal Makhani, usal pav and misal pav which are weekend treats.

The lentils, the spices, the vegetables, the quantities – everything in this dal recipe is absolutely flexible. I have used combination of 2 dals, but any dal combination works well, and you can add any vegetables of your choice while preparing this dish. Mixed Vegetable Dal is one of the tastiest, quickest, and easiest recipes to incorporate protein and vegetables in the diet.

This recipe reminds me of my mum as it was one of her favourite recipes to cook when I was younger, and I have carried on the tradition by cooking this healthy dal for my children. So, whenever I need to cook up something wholesome, tasty but quickly for dinner, this is one of my favourite recipes to serve along with chapati or rice.


To Pressure Cook/Boil
¾ cup green gram split and dehusked (moong dhuli)
¼ cup pigeon peas split and dehusked (arhar/ toor)
1 teaspoon turmeric powder
Salt to taste
2½ cups water

Mixed Vegetables
2 tablespoons diced carrots
2 tablespoons chopped French beans
2 tablespoons peas
2 tablespoons diced potatoes
2 tablespoons small cauliflower florets
2 cups water
Salt to taste

For Tempering
2 tablespoons ghee
1 teaspoon cumin seeds
¼ teaspoon asafoetida
1 bay leaf
2 teaspoons minced garlic
1 teaspoon finely chopped ginger
1 teaspoon finely chopped green chillies
½ cup finely chopped onions
1 cup finely chopped tomatoes
2 teaspoons red chilli powder
2 teaspoons coriander powder
1 -2 teaspoons finely chopped coriander for garnishing



Wash the dal under running water for about 2-3 times and then soak the dal for 2-3 hours. Pressure cook the soaked dal with salt and turmeric for around 3 whistles. Turn off the heat and keep it aside to let it cool.
After the dal is cooled, whisk the dal for 30 seconds to a minute to soften it.


Boil 1 cup water in a pan and add the carrot, French beans, peas, potatoes, cauliflower and salt and boil the vegetables on medium heat for about 5-6 minutes or until the vegetables turn just soft.
Turn the heat off and keep the boiled vegetables aside.


Heat ghee in a pan and add cumin seeds, asafoetida, and bay leaf. When the cumin seeds begin to splutter add the garlic, green chillies and ginger. Sauté for a couple of minutes until the garlic turns golden.


Next add the onions and cook on medium heat for 3-4 minutes or until the onions turn translucent. After that, add the tomatoes, red chilli powder, coriander powder and ½ cup of water. Cook on medium heat for 3-4 minutes or until the tomatoes turn soft and mushy.


Finally add the boiled vegetables (add the water in which vegetables were boiled too) and boiled dal. Cook on medium heat for 2-3 minutes and taste to adjust the seasoning.
Garnish the dal with fresh coriander and serve with rice or roti.

Tips & Variations

  1. If cooking in deep pot, add the salt and turmeric and cook covered in medium to low heat till the lentils. Skim off any scum that rises to the surface.
  2. The consistency of the dal is very important for any dal recipes. I have maintained a medium thickness of consistency.
  3. Ghee, or clarified butter in my opinion, gives the finished dal a richer flavour, but you can use oil too.
  4. Always use fresh coriander leaves to finish off the dal, it not only adds a lovely fragrance but adds taste too.
  5. Dal can be cooked a day in advance and stored in fridge and then do the tadka and mix the vegetables on the day of serving.
  6. I have not drained the water of the boiled vegetables. I have added the water to the dal so no nutrients are lost.

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