How to make Mixed Kali Dal - A spicy dal preparation with a combination of urad dal, rajma and chana dal

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split black gram skinless, Red Kidney Beans

Cuisine : Punjabi

Course : Dals and Kadhis

Mixed Kali Dal Recipe Card

Mixed Kali Dal

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Dals and Kadhis recipes like Dal Pakhtooni, Methiwali Arhar Dal, Palak ki Kadhi, Besan Ke Shahi Gatte.

Prep Time : 8-10 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mixed Kali Dal Recipe

  • Split black gram skinless 1 1/4 cup

  • Red Kidney Beans 3 tablespoons

  • Split Bengal gram (chana dal) 3 tablespoons

  • Ginger peeled 3 one-inch pieces

  • Garlic peeled 7-8 cloves

  • Salt to taste

  • Red chilli powder 2 tablespoons

  • Desi ghee 2 tablespoons

  • Butter 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Onion chopped 1 medium

  • Whole dry red chillies broken into 2 3

  • Tomato puree 1 cup

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped a few sprigs

  • Fresh cream 1/4 cup


Step 1

Soak together whole urad, rajmah and chana dal in four cups of water for eight hours. Cut two pieces of ginger into julienne and grind the remaining piece with garlic to a fine paste.

Step 2

Take the soaked dals in a pressure cooker, add ginger julienne, salt, red chilli powder, close the lid and cook on high heat till two whistles are given out. Lower the heat and cook for about fifteen minutes. For tadka, heat ghee and butter in a pan.

Step 3

Add cumin seeds, chopped onion and sauté. Add red chillies, ginger-garlic paste and sauté for two minutes. Add tomato puree and mix. Add garam masala powder to the tadka and mix. Add the cooked dals and mash them a little.

Step 4

Add chopped coriander leaves, cream and mix again. Put the lid of the pressure cooker and cook again till one whistle is given out. Serve piping hot.