Mixed dal, Delhi-style (Dilli ki mili jhuli dal) from Vegetarian India: A Journey Through the Best of Indian Home Cooking (page 151) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mzgourmand on August 29, 2021

    I thought this dish was very tasty - a nice healthy dal dish that doesn't taste too virtuous. Had it as a side dish at dinner and then for breakfast the next morning! The tarka - spices sizzled in oil - really makes the flavors and mouthfeel sing in this dish. The "turmeric" sizzling in the oil that the other poster referred to is actually the hing or asafetida spice that really enhances the flavor of the dal. I only used one dried chile pod & it was mildly spicy. If you wanted more spice, I'd use the recommended two dried hot red chilies.

  • MelMM on March 08, 2015

    Yet another recipe that was too bland from this book. It's becoming a theme. There was no need to mash the dal with a potato masher - after 45 minutes, it was already cooked to mush. The picture of the spices being fried on the previous page clearly shows turmeric in the oil, but the only turmeric in the recipe was added to the simmering dal, not to the oil. Annoying. The dish wasn't bad, but it wasn't particularly exciting either.

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