Mixed Dal Nimona! yes sounds new right…I am sure, because not that I created the recipe but also the name. Ha ha that is what I love about my work, I can create anything and give a name too. Well when something is tasty and worth trying again ,then why think of a name. Ok, before you wonder more about this recipe of Mixed Dal Nimona, Nimona is a traditional recipe from House of Uttar Pradesh and is mostly made out of fresh green peas. I however not just love peas or matar nimona but also the concept of making it. It is such a time saver as you don’t need to cook vegetables separately.
My version of Mixed Dal Nimona is for all those who are fond on one pot meals and want easy recipes which can be made with simple ingredients and also look different. The dals are soaked and their combination can differ. But they need to be made in paste and cooked with masala before you pressure cook.
Add some rice with fresh microgreen and cut salad for additional crunch and fibre too. Oh! you would love this trust me. Try it once and you will skip making mixed dal for this easy and tasty version called Mixed Dal Nimona.
Mixed Dal Nimona
Ingredients
- 1/4 cup Toor Dal
- 1/4 cup Split Moong Dal
- 1/4 cup Split Masoor Dal
- 1/2 cup Tomato Puree
- 1 Onions Chopped
- 1 tbsp Ginger
- 5 Garlic Cloves
- 1 Green Chilli
- 1/2 tsp Cumin Seeds
- 1 tbsp Oil
- 1/2 tsp Asafoetida
- 1/2 tsp Black Pepper Corns
- 1 Bay Leaf
- 1/2 tsp Cloves
- 1/2 tsp Turmeric
- 1/4 tsp Red Chilli Powder
- 1 tsp Salt
- 1/2 tsp Cumin Powder
- 1/2 tsp Kitchen King Masala
- 1 tsp Ghee
- 1 tbsp Lemon Juice
- 2 Tinda Chopped
- 1 Carrot Chopped
Instructions
Soak all the dals for min one hour and wash them and make a coarse paste with ginger , garlic and green chilli and keep aside.
Take a pressure cooker and heat oil and add asafoetida and cumin seeds. Next add bay leaf, pepper corns , cloves and saute for a min.
Now add the onions and caramalise and then add tomato puree with turmeric, coriander powder, cumin powder and kitchen king and saute till masala is all full done.
Add the dal paste and little water and salt and mix well. Cook this on slow flame and keep mixing so dal doesn't stick to the base.
Now add the chopped veggies, adjust the seasonings and mix well.
Add more water and pressure cook for two whistles.
Once the pressure is released out, heat some ghee and add cumin seeds and pinch of red chilli powder and add the tempering over the dal with coriander seeds and serve it hot with rice.