Looking for a unique twist on everyday meals? Discover Homemade Mix Dal Pithla, a delicious and healthy dish packed with flavour. This easy-to-follow guide breaks down every step, from soaking your dals to the final aromatic tempering. Learn how simple ingredients transform into a surprisingly satisfying meal that’s perfect for any occasion. Don’t miss out on mastering this traditional recipe—it’s simpler than you think and incredibly rewarding! Dive into the full article to unlock the secrets to perfect Dal Pithla and impress your taste buds.
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Ingredients:
- 4 tbsp Chana Dal (split chickpeas)
- 2 tbsp Moong Dal (split green gram)
- 2 tbsp Masoor Dal (red lentils)
- 2 tbsp Urad dal (split black gram)(optional)
- 3-4 Green Chilli
- 7-8 Garlic Cloves
- 1/2 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- Salt to taste
- 1 tsp Sugar
- 1 tsp Lemon juice
- 1/4 tsp Turmeric Powder
- Fresh coriander leaves
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- A Pinch of Hing / Asafetida
- Curry Leaves
- Paste: 6 Garlic Cloves, 1 Green Chilli
- 1 Medium Onion Chopped
- 1/4 tsp Turmeric Powder
- 1 tsp Sesame Seeds
- Salt
- Fresh coriander leaves
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Instructions:
- Preparing the Dal Mixture:
- Soak chana dal, masoor dal, and moong dal for 4 hours. You can also add urad dal.
- Drain the water completely from the soaked dals and wash the dals thoroughly.
- In a mixer jar, add the soaked dals, green chillies (to taste), garlic cloves, cumin seeds, and coriander seeds.
- Add a little salt (more will be added later), a small spoonful of sugar, and about a spoonful of lemon juice.
- Add a little turmeric powder and fresh coriander leaves (including tender stems).
- Grind this mixture coarsely without adding any water. The consistency should be like a rough paste, with some whole dal pieces remaining.
- Transfer the ground dal mixture to a bowl and mix it well. You can add a spoonful of white sesame seeds at this stage if you like.
- Steaming the Dal Mixture:
- Heat a glass of water in a kadhai (wok) and place a stand in it.
- Place a perforated plate (like a modak steamer plate) on the stand.
- Spread the ground dal mixture evenly on the perforated plate, keeping it relatively thin so it cooks through.
- Cover the kadhai and steam the dal mixture on medium heat for 10-15 minutes until it is cooked.
- Remove the steamed dal mixture from the kadhai and let it cool down.
- Once cooled, crumble the steamed dal mixture into small pieces.
- Making the Pithla:
- Heat oil in a kadhai.
- Once the oil is hot, add mustard seeds and let them splutter.
- Add cumin seeds and a pinch of asafoetida (hing).
- Add curry leaves, crushed garlic cloves, and one green chilli. Saute until the garlic is well roasted.
- Add one medium-sized chopped onion and saute until it turns golden brown. You can add more onions if you prefer.
- Add a little turmeric powder (remember some was added while grinding the dal) and a spoonful of white sesame seeds. Saute for a moment.
- Add salt to taste, keeping in mind the salt added earlier. Mix well.
- Add the crumbled steamed dal mixture to the kadhai.
- Mix everything well and cook on medium heat for 2-3 minutes, stirring continuously.
- You can cover and cook for another minute to let the flavours meld, or just continue sauteing.
- Garnish with fresh coriander leaves. Mix well.
- Turn off the gas. Your Mix Dal Pithla is ready!
- Enjoy this tasty and unique dish!
Also Read – Capsicum & Brinjal Bharit: Taste the Smoky Secret!
Homemade Mix Dal Pithla
Craving a unique, flavourful dish? Learn to make Homemade Mix Dal Pithla with our easy guide! Perfect for a healthy, delicious meal.
Ingredients
- 4 tbsp Chana Dal split chickpeas
- 2 tbsp Moong Dal split green gram
- 2 tbsp Masoor Dal red lentils
- 2 tbsp Urad dal split black gram(optional)
- 3-4 Green Chilli
- 7-8 Garlic Cloves
- 1/2 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- Salt to taste
- 1 tsp Sugar
- 1 tsp Lemon juice
- 1/4 tsp Turmeric Powder
- Fresh coriander leaves
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- A Pinch of Hing / Asafetida
- Curry Leaves
- Paste: 6 Garlic Cloves, 1 Green Chilli
- 1 Medium Onion Chopped
- 1/4 tsp Turmeric Powder
- 1 tsp Sesame Seeds
- Salt
- Fresh coriander leaves
Instructions
Preparing the Dal Mixture:
- Soak chana dal, masoor dal, and moong dal for 4 hours. You can also add urad dal.
- Drain the water completely from the soaked dals and wash the dals thoroughly.
- In a mixer jar, add the soaked dals, green chillies (to taste), garlic cloves, cumin seeds, and coriander seeds.
- Add a little salt (more will be added later), a small spoonful of sugar, and about a spoonful of lemon juice.
- Add a little turmeric powder and fresh coriander leaves (including tender stems).
- Grind this mixture coarsely without adding any water. The consistency should be like a rough paste, with some whole dal pieces remaining.
- Transfer the ground dal mixture to a bowl and mix it well. You can add a spoonful of white sesame seeds at this stage if you like.
Steaming the Dal Mixture:
- Heat a glass of water in a kadhai (wok) and place a stand in it.
- Place a perforated plate (like a modak steamer plate) on the stand.
- Spread the ground dal mixture evenly on the perforated plate, keeping it relatively thin so it cooks through.
- Cover the kadhai and steam the dal mixture on medium heat for 10-15 minutes until it is cooked.
- Remove the steamed dal mixture from the kadhai and let it cool down.
- Once cooled, crumble the steamed dal mixture into small pieces.
Making the Pithla:
- Heat oil in a kadhai.
- Once the oil is hot, add mustard seeds and let them splutter.
- Add cumin seeds and a pinch of asafoetida (hing).
- Add curry leaves, crushed garlic cloves, and one green chilli. Saute until the garlic is well roasted.
- Add one medium-sized chopped onion and saute until it turns golden brown. You can add more onions if you prefer.
- Add a little turmeric powder (remember some was added while grinding the dal) and a spoonful of white sesame seeds. Saute for a moment.
- Add salt to taste, keeping in mind the salt added earlier. Mix well.
- Add the crumbled steamed dal mixture to the kadhai.
- Mix everything well and cook on medium heat for 2-3 minutes, stirring continuously.
- You can cover and cook for another minute to let the flavours meld, or just continue sauteing.
- Garnish with fresh coriander leaves. Mix well.
- Turn off the gas. Your Mix Dal Pithla is ready!
- Enjoy this tasty and unique dish!
