Mixed Vegetable Dal

Mixed vegetable dal, a simple, everyday meal that can be served for lunch/dinner. Dal is an everyday dish in many Indian homes. It is one of the easiest way to include protein into our diet. For a vegetarian, it is one of the main protein source.

Apart from the nutrient part, it is one of the easiest dishes to make in your kitchen. With the variety of dals available in Indian cuisine, we can make a dal dish everyday, and not repeat the lentils used.

Mixed vegetable dal

I include variety of dals in my kitchen, Masoor dal, Chana dal, Moong dal, Chilke wali moong, Whole masoor dal, Whole moong, tuvar dal and the list goes on.

I like to mix and match dals whenever possible, particularly moong and masoor dal as they give a nice aroma and also the required creaminess to the final dish.

Vegetables used in the recipe

Today’s recipe is a combined dal recipe with some mixed vegetables. I have used potato, carrots, cauliflower along with equal amounts of masoor and moong dal.

This dal recipe is my kids favorite. Whenever i don’t have mood to cook an elaborate meal, i just make them this dal and serve it with rice. My elder one loves this dal and can eat it with almost everything , rice, roti even idly/dosa.

Video : How to make mixed vegetable dal

Mixed vegetable dal

Mixed Vegetables dal

Masoor dal and moong dal pressure cooked with mixed vegetables. Serve it with steaming hot rice for a complete meal.
5 from 13 votes
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Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Dal tadka, How to make dal for lunch, Indian dal recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4


  • Pressure cooker


  • ¼ cup Masoor dal/Split red lentil
  • ¼ cup Moong dal/split green gram
  • 2 cups mixed vegetables i have used potato, carrot, cauliflower, green beans
  • 1 clove garlic optional, avoid if making sathvik food
  • 1 medium sized tomato chopped roughly
  • 1 heaped tsp homemade sambar powder
  • 2-3 tbsp freshly grated coconut
  • ½ – ¾ tsp salt or to taste
  • Fresh coriander leaves for garnish


  • 1 tbsp oil vegetable/coconut/gingely oil
  • ¼ tsp mustard seeds/kadugu
  • ¼ tsp cumin seeds/jeera
  • tsp hing/asafoetida
  • 2 nos red chilies i have used round variety
  • a sprig of curry leaf


  • Measure masoor dal and moong dal and wash it once under running water and soak it water for 10 minutes.
    Mixed dal
  • While the dal is soaking, wash and cut all the said vegetables, i have used potato, beans, cauliflower and carrot. chop the tomatoes and mince the garlic
  • Heat a pressure cooker with oil given under tempering, splutter mustard seeds, crackle cumin, add curry leaves, hing and red chilies
  • Next add the chopped tomatoes and minced garlic. Saute for a minute. Next dump all the chopped veggies and saute for another minute.
  • Drain the dal and add it to the veggies and mix well. Add 3 cups of water, followed by sambar powder, turmeric powder, and salt. Mix well
  • Next add freshly grated coconut. Adding coconut is optional, but it gives a rich taste to the dal.
  • Close the pressure cooker and pressure cook for 3-4 whistles. Let the pressure release on its own. Open the cooker, mix well, check the consistency of the dal.
  • If you find it is too thick, add 1/4 cup warm water and mix well or serve as such with steaming hot rice. This mixed vegetable dal can also be served with roti.

I served the above mixed vegetable dal with rice and dal lucknowi as a soup for a weekday lunch, a simple, yet comforting meal.

Try this simple, mixed vegetable dal and serve it with rice/roti, or even both. While serving with rice, add a generous drizzle of ghee for a divine taste.