Spicy Mixed Dhall
A delicious spicy mixed dhall, perfect to have on its own or with a slice of soft butter bread or as a side for a delicious mouthwatering curry or simple fried chicken or chops. Lentils are made up of over 25% protein, which makes them an excellent meat alternative. They're also a great source of iron, a mineral that is sometimes lacking in vegetarian diets.
Spicy Mixed Dhall


For Dhall (Lentils)

  • 2 to 3 cups of mixed lentils (breyani dhall / masoor dhall / pea dhall and oil dhall soaked overnight in hot water)
  • 1 medium, ripe jam tomato, chopped
  • 1/2 onion, sliced
  • 1 tsp chilli ginger and garlic paste
  • 2 tbsp Kashmiri mixed masala
  • 1/2 tsp turmeric powder
  • 1 tsp jeera powder
  • Salt
  • A pinch of Asafetida
  • 1/2 tsp of dhania powder

For Vagaar

  • 1 medium onion, sliced
  • 1/2 tsp jeera seeds
  • 1/2 teaspoon mustard seeds
  • 2 red dried chillies
  • 3 sliced green chillies
  • 4 curry leaves
  • 1 tsp of chopped fresh mint
  • 2 tsp chopped coriander
  • 3 to 4 tbsp butter


  1. Take the lentils that was soaked overnight and rinse it a few times through a colander.
  2. Empty the washed lentils to the pot with all the Dhall (lentils) ingredients.
  3. Add water, about two fingers above the lentils.
  4. Once the lentils are boiled and soft, transfer it to a food processor and blended for a minute for a smooth mixture.
  5. Take the blended lentils and add it to a thick base pot, on low heat. If you feel your lentils are too thick add a little water. Allow it to cook on low heat.
  6. You can adjust the spices by adding some chilli powder or mixed masala to it.
  7. For the Vagaar add the butter to a frying pan on medium heat allowing it to melt. Once melted add all your ingredients to the butter and letting it fry on low heat until onions are soft and light brown or gold in colour (you may add more butter if it seems to be drying out).
  8. Add the Vagaar to the lentils making sure all the butter and rest of ingredients are mixed well into the lentils.