Mixed Daal Curry
This yummy dish made of a mixture of several lentils is both delicious and healthy. It takes very little effort to make and goes so beautifully with either steamed rice or chapatis/rotis or toasted bread.
Ingredients
- 1 cup mixed daals/lentils I combined urad daal, channa daal and masoor daal to make up 1 full cup
- 4 tbsp. oil
- 1 tsp. methi/fenugreek leaves chopped
- 1 green chilli chopped
- 1 whole star anise/badiyan
- 1 onion chopped fine
- 2 tomatoes finely chopped
- 1 tsp tomato paste
- 1 tbsp whole jeera/cumin
- 1 cinnamon stick
- 2 cloves
- 3-4 whole black pepper
- 2 cardamom pods
- 1/2 tsp garlic paste
- 1 tsp coriander powder
- 1/2 tsp red chilli powder optional
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 lemon's juice
- 1 potato peeled and cubed, then boiled until tender (optional)
- 2 tbsp chopped coriander for garnishing
Instructions
- Wash the mixed lentils thoroughly then soak them in water for about 2-4 hours. Drain the water, rinse them out well and boil the lentils in about 5 cups of water with half a tsp each of salt, garlic and one chopped green chilli. Simmer on low heat until the lentils are soft, skimming off any foam that forms on the top. Turn of the heat, allow them to cool, then blend the lentils in with whatever water/liquid is still remaining from boiling them. I prefer leaving the consistency a bit coarse, but you can blend them to a smooth consistency if you like.Heat the oil in a pan, then add the methi and star anise. Then add all the whole spices, let them splutter, and add the onion. Fry until onions are golden but not dark brown, then add the garlic paste, turmeric, coriander powder, cumin powder, chilli powder chopped tomatoes, chopped green chilli and tomato paste. Cook these on low heat until the tomatoes are mushy and well cooked (you can add a bit of water if they stick to the bottom of the pan before they are fully cooked) and the oil begins to be released from the sides.Add the blended daal and a cup of warm water (or less water for a thicker consistency, although bear in mind that it will thicken some more as it cooks) and let it simmer on very low heat for as long as you can allow. The best thing about this dish is that the longer you cook it the more flavourful it gets. So if you have the time, let it simmer for up to an hour or more.If you’re stretched for time, just simmer until the colour looks good and flavour has developed nicely. Adjust water, salt and you can add the boiled cubed potatoes if you are using them at this point so they take up the flavour. Right before turning off the heat, squeeze juice of half a lemon and sprinkle 1 tsp. garam masala. Stir, garnish with chopped coriander and serve hot with accompaniments of your choice!Enjoy! 🙂
You are great,it’s fun to be with u
Assalamu alaikum wb, Fauzia and Eid Mubarak to you. I was wondering what star anise lends to food: flavor or color or aroma? I’ve never used it before and I would like to start but don’t know which dishes go well with it. Shukran 🙂
W/Salaam, it adds a lovely aroma and flavour to the food. Mostly it’s used in pilaus or curries, especially lentil curries.
Assalamu alaikum wb Fauzia and jumaa kareem to you! I bought the star anise today and wondered whether there is a recipe on FKF that calls for it other than the daal curry which I made on Wednesday. It was a big hit with everyone even though it didn’t have the star anise.
Shukran and Allah bless you, ameen!
W/Salaam and thank you! Yes you can use the star anise in a variety of dishes like curries especially lentil curries but it works well even in meat curries. Also you can add it to pilau along with the whole spices that are used for those kinds of recipes. 🙂
A.a.i want to make this curry bt was wondering should i use d coriander powd bought at d stores or grind d coriander seeds?shukran n keep up d gud work…
W/Salaam, whichever you prefer. If you have the time, roast and grind the seeds at home for better flavour otherwise just use the ready made version.
A.a.i made dis curry 2day n mashallah it was so…delicious,i jus wanted 2 knw if i double d recipe should the star anice b doubled or jus one will b enough?
W/Salaam, thanks for the lovely feedback, just one will be enough. 🙂
Does tis go well with thee rice
asalam alaikum
wats the quantity of each dal to be used
and instead if methi leaves can ve use kasuri methi
Very well.
W/Salaam, approximately equal measurements, total when mixed together should be a cup.
Yes you can.
Salam Fauzia…. I made this recipe yesterday….. n hubby was flat eating it….. al KUDOS to u…. Thx for such a wonderful recipe….
My family doesnot usually like veg food. But they loved this.
So easybto make. Results so tasty.
Can i omit methi.leaves?
Can i omit methi.leaves?
Yes you can. 🙂
Yes you can. 🙂
Can you use kasuri methi
Can you use kasuri methi instead of fresh methi in this dish? Will there be a difference?
Yes you can but just use less
Yes you can but just use less because it is more powerful in flavour.
Assalamualaikum sis .. Did u
Assalamualaikum sis .. Did u boil the dals before adding to curry? 🙂 this one looks perfect recipe <3 jazak'Allah.
W/Salaam, thank you..yes the
W/Salaam, thank you..yes the lentils are soaked and boiled. Sorry that part was missing from the recipe and I have now included it. 🙂
Hi Fauzia,
Hi Fauzia,
I live in Kenya and I can’t seem to find fenugreek leaves. I do have the powder though, can I use that instead, and if so, what quantity?I love your website!
Hi, whereabouts in Kenya are
Hi, whereabouts in Kenya are you based? Fenugreek leaves should be easily available at the market places or in the fresh produce isles of supermarkets. The powder is very potent so I would recommend to leave it out altogether if you do not have the fresh ones. Or use just a tiny little pinch of the powder.
Hi, what is ‘whole star anise
Hi, what is ‘whole star anise/badiyan’? Can I omit it if I don’t have it?
Hi, it is a type of whole
Hi, it is a type of whole spice, please google to see how it looks. Yes you can omit it although it adds a good flavour to the dish.