Go Back
Print
one pot vegan mixed dal

One-pot Vegan Mixed Dal Curry

Flavorful, pressure cooker vegan three lentil dal curry with tomatoes, ginger, fresh herbs and minimal spices. No soaking, no frying, no blending, no onions, no garlic and totally vegan!
Course Brunch, Main Course
Cuisine Indian, North Indian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Author Vanitha Bhat

Ingredients

  • 1/3 cup toor dal/arhar/split pigeon peas
  • 1/3 cup moong dal split and skinless
  • 1/3 cup masoor dal split red lentils
  • 2 tablespoons oil
  • 1 teaspoon jeera/cumin seeds
  • 3 cloves
  • 1 large piece cinnamon
  • 2 green cardamoms
  • 1 large tomato finely chopped (about 1 cup)
  • 2- inch ginger finely chopped (1 tbsp)
  • 2 green chillies/jalapenos finely chopped or slit into two
  • ¼ tsp turmeric powder
  • 1 tsp kashmiri chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala powder
  • ¼ tsp hing/asafetida powder
  • 1 tablespoon kasoori methi/dried fenugreek leaves
  • Salt to taste
  • 2 ½ to 3 cups water
  • Finely chopped cilantro/coriander leaves/crushed kasoori methi for garnishing

Instructions

  1. Pick all the dals to remove any dirt or stones, wash well in plenty of water and drain.
  2. Keep all the ingredients ready: spices, chopped tomatoes, green chillies, ginger, spice powders, crushed fenugreek leaves etc.
  3. Heat a pressure pan on medium high heat. Add oil and wait for it to heat up.
  4. As soon as the oil is hot, reduce heat to medium low and start layering the ingredients.
  5. First layer, all the whole spices: cloves, cardamoms, cinnamon and jeera/cumin seeds.
  6. As soon as you start to see it sizzle and fry, layer chopped tomatoes all over.
  7. Reduce heat to medium and sprinkle the chopped ginger and green chilies.
  8. Spoon the next layer of mixed, washed and drained dals to cover the pan completely.
  9. Then sprinkle all the spice powders evenly over the dals: turmeric, chilli powder, coriander powder and garam masala powder, hing and then crushed kasoori methi/dried fenugreek leaves.
  10. Sprinkle salt to taste.
  11. Now, pour about 2 ½ to 3 cups of water over it and give it a good mix.
  12. Increase heat to high, close the pressure pan and pressure cook on high.
  13. If using stove top pressure cooker, after first whistle, reduce heat to medium low and cook for 5 more minutes or cook for 3 whistles on medium high.
  14. If using an instant pot, pressure cook on high for 5 minutes.
  15. Turn off the stove and let the pressure release on its own.
  16. NPR for 10 minutes in Instant Pot and then quick release the pressure.
  17. When it is safe to open, remove the lid and give it a good mix. Add more water to your desired consistency.
  18. Adjust seasonings if needed.
  19. Sprinkle finely chopped cilantro/coriander leaves and serve hot with rotis, hot steamed rice or any Indian flat bread you like!
  20. Happy Cooking!

Recipe Notes

  • Make sure while layering, the heat is not too high or there are chances the bottom may start to burn by the time you are done layering.
  • Adjust the spices according to your taste.
  • If you love the flavor of onions and garlic, feel free to add chopped onions and garlic as one of the layers; just layer them on top of the whole spices, before adding the lentils.
  • You can make this dish with any mixture of dals or just one variety of dal.
    Enjoy and Happy Cooking/Eating!