How to make Mixed Dal - SK Khazana -

This flavourful mixed dal comes to you from Orissa – simple yet delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split red lentils (masoor dal), Split black gram with skin (chilkewali urad dal) (छिलके वाली उड़द दाल)

Cuisine : Orissa

Course : Dals and Kadhis

For more recipes related to Mixed Dal - SK Khazana checkout Thikri Ki Dal, Srilankan Dal Curry, Sookhi Masoor Dal, Panchmel Dal . You can also find more Dals and Kadhis recipes like Kadhi Bhel Dal Makhni Kadhai paneer Methi Dal

Mixed Dal - SK Khazana

Mixed Dal - SK Khazana Recipe Card


The cuisine of Orissa is as simple as its inhabitants. The food pattern is almost similar to that of its neighbouring states of Bihar and West Bengal due to their proximity and similar geographical conditions.
However ask any Oriya about the most delicious dish of the state and he will keep mum. It is because there is such a plethora to choose from. There are a number of rituals and celebrations when delicacies are prepared from the freshly harvested paddy. It begins as soon as the rains stop with Nuakhai celebrations when several types of cakes are prepared and are shared with friends and relatives.

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mixed Dal - SK Khazana Recipe

  • Split red lentils (masoor dal) soaked for ½ hour and drained 1/4 cup

  • Split black gram with skin (chilkewali urad dal) soaked for ½ hour and drained 1/4 cup

  • Split skinless green gram (dhuli moong dal) soaked for ½ hour and drained 1/4 cup

  • Split pigeon peas (arhar dal) soaked for ½ hour and drained 1/4 cup

  • Split Bengal gram (chana dal) soaked for ½ hour and drained 1/4 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Mustard oil 2 tablespoons

  • Garlic chopped 1 teaspoon

  • Ginger chopped 1/2 teaspoon

  • Onion chopped 2 tablespoons

  • Tomato chopped 2 tablespoons

  • Green chillies slit 2-3

  • Moong dal papad 1

  • Fried Kashmiri dried red chilli 1 to garnish

  • Steamed rice to serve


Step 1

Take all the grams in a pressure cooker, add salt, ½ tsp turmeric powder and 3½ cups water and cook under pressure till 3 whistles are given out.

Step 2

Heat mustard oil in a deep non-stick pan, add garlic and sauté till it turns a light brown. Add ginger, onion, tomato and green chillies, mix and sauté till tomatoes turn pulpy. Add boiled grams and mix well. Simmer for 5 minutes on low heat.

Step 3

Roast the moong dal papad on direct flame and set aside to cool. Crush and add into dal mixture and mix well. Switch off heat.

Step 4

Transfer the dal into a serving bowl, garnish with the fried Kashmiri red chilli and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.