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Mili Juli Dal – Mixed Dal

It has been a long time since I did a post on Dal so when I decided to do a blog post for this weekend, I thought a post on Dal was in definitely on the agenda since Lentils are such a big part of our daily diet at home. My pantry is full of colorful Lentils that I cook everyday in different ways.


But since this was a post on Dals after a very long time, I wanted to make something different than my average dal that I would cook.  So I thought of mixing 2 dals together and giving them a tempering of Ghee to bring out the flavor with a drizzle of Lemon Juice to top it up. I have never added Lemon juice to a dal and to be honest I was a bit skeptical about the taste.


Thankfully the flavors came together to dish out this perfectly hearty dal. You can cook the dal a day in advance and just do the tempering before you want to serve. Serve it with plain boiled rice or hot rotis dabbed with a bit of Ghee.


It is a perfect comfort food for winters but that didn’t stop me making it on a warm summers night.

Recipe (Cooking time 20 – 30 minutes if using a pressure cooker, serves 6)

1 coffee cup Toor Dal (Pigeon pea)

1/2 coffee cup Masoor Dal (Red lentils)

2 medium Tomatoes chopped

2 – 3 cloves Garlic thinly sliced

3 – 4 dried Red chillies

1 tsp Red chilli powder

1 tsp Turmeric powder

2 tsp Vegetable Oil or Ghee for tempering

2 tsp Ghee to top up the dal (optional, but I would never make my dal without doing this)

1 tsp Cumin seeds

Salt to taste

1/2 tsp Asafoteida (hing)

Juice of half a Lemon

freshly chopped Green coriander (just a small handful)

1) Mix and wash both the dals together. Add them in a pressure cooker with 3 cups water, Salt, Turmeric powder and the Tomatoes. And cook till the pressure cooker releases 3 whistles. If you are cooking the dal in a pot, cook till both the dals have become mushy, you will however have to remove the scum with a ladle at regular intervals.

2) Once the dal is cooked and the pressure released from the cooker, sprinkle the Lemon Juice and let it sit.

3) In a small pan heat the Vegetable oil and add the thinly sliced Garlic and cumin seeds. I love the smell of Burnt Garlic and feel it gives a good taste to the dal, so I fry the Garlic till it becomes a little brown and you get the distinct aroma of burnt Garlic. Add the whole Red chillies, Red chili powder and Asafoteida and cook for 5 seconds. Now pour this tempering over the hot dal.

4) Before you serve the dal sprinkle some freshly chopped Coriander and a little more Ghee (Come on a little Ghee has never harmed anyone, it is good for your body :) )

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The dal looks fantastic, and the whole patila thing you have going on here, just adore that. Just finished dinner and I am hungry again!!!!


Thanks Minnie, got a few bowls on my recent trip to India.

Aruna Panangipally

Oh so inviting!


Thanks Aruna…


Looks so comforting and delicious! X


Thanks Dimple it was :)


That looks delicious! The pictures are making my mouth water!

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Leave a comment with your feedback & thoughts! Cheers :)


Thank you for stopping by Shradha the dal was delicious and I loved reading your restaurant review.


I can have dal every single day of my life. It only needs to be served hot with some ghee. Love the texture of your dal.


Thank you, I agree one needs Ghee to lift the flavors :)


Can tell from the colour of the daal how yummy it must have been. Mili jhuli daal as you call it has been my favorite. I make it with three daals though…moong as an additional one. Try the recipe with the additional daal…am sure you will like it :)


Hello, thank you for taking the time to stop by and commenting. I will surely try the moong dal and see how it goes. Love mixing dals.

Slow Cooker Lemony Bacon-Lentil Soup | More Time at the Table

[…] lentils — or dal; check out her Mixed Dal post –made in the pressure cooker – here.  By the way, “dal” is pronounced just like the American “doll.” Ethiopian […]

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