A recipe for dal fry made using a mix of 6 lentils | Mixed dal curry | Mixed dal fry recipe
The last time I went to my neighbourhood supermarket, I picked up this 6 lentil (dal) mix and I wanted to try making a mixed dal fry. This mix had split green mung, split udad dal with skins, yellow mung dal, masoor dal, chana dal and tur dal.
Mixed lentils nutrition: The advantage of this mixed bag of dal is that you get a variety of antioxidants and you also get a dal with a different texture and taste. A great source of plant protein and fibre, when combined with rice or wheat-based bread makes a complete protein, with all essential amino acids.
What else can you make using a bag of mixed lentils:
Adai – Soak with a handful of rice, grind along with some green chillies or black pepper and prepare instant ‘dosas’ – grind somewhat coarse to get a lovely texture to these thick hearty dosas
You can also make a tasty dal vadaby soaking and grind the soaked lentils along with chillies, ginger, asafoetida. Mix in some finely chopped onions, coriander or other greens like spinach / mint
Mixed dal khichdi with rice, millets or broken wheat – makes a complete protein. Throw in some palak or methi for a green colour and extra nutrition
Cook these lentils, drain the water and make hummus.
Or may be a mixed lentil soup, prepared the Jordanian way?
So here’s the recipe for a Dal Fry made using mixed lentils. This lentil dish goes well with plain steamed rice, pulaos and parathas.