Dal Mixture Recipe | Bombay Mixture
Dal Mixture Recipe | Bombay Mixture recipe with step by step pictures and instructions. Dal mixture is made with combination of masoor dal and green gram dal. It is also called as Bombay mixture or dal moth mixture. I love this dal mixture more than South Indian Mixture. Process of preparation is also simple and less time consuming. One of the most common mixture made during Diwali. You can also make it as jar snacks and enjoy with evening Tea/Coffee.
Planning to share Diwali recipes all through this month and next month. Monday again and theme for this week in FoodieMondayBloghop group is #267LusciousLentils suggested by Poonam who blogs at Annapurna. I made this mixture for Diwali series and it also perfectly matched with the theme. Check out the Moong dal halwa and many traditional recipes from Poonam’s blog. Stay tuned for more exciting recipes. Now let’s check out how to make this Bombay Mixture.
Do try and let me know your feedback. You can also try the below recipes
Dal mixture is made with combination of masoor dal and green gram dal.
3 hr, 15 Prep Time
30 minCook Time
3 hr, 45 Total Time
Save Recipe5 based on 8 review(s)
Ingredients
- Masoor dal 2 cups
- Green gram dal 1.5 cups
- Sev 2-3 cups
- Cashews 1/3 cup
- Badam 1/3 cup
- Peanuts 1/3 cup
- Red chilli powder 1-2 tsp
- Salt as required
- Hing 1/4 tsp
Instructions
- Take Masoor dal and green gram dal in a bowl.
- Wash and soak for 3-4 hours.
- Drain the water and keep it aside for 30 minutes.
- Spread in a cloth and allow it to dry completely.
- Heat oil in a pan and fry the dal till crispy. Use big laddle to fry to dal as it is difficult if you put directly in oil.
- Drain in kitchen tissue to remove excess oil.
- Prepare sev following the instructions and keep it ready.
- Then fry cashews, badam and peanuts one by one.
- Take dal, cashews, badam and peanuts in a bowl.
- Add salt, red chilli powder and hing to it.
- Crush the sev and add to it.
- Mix everything together and check the seasoning and add more if required.
- Bombay Dal Mixture is ready.
Notes
Dry the dal completely otherwise it will burst in oil.
I used 2 cups of besan flour to prepare sev for this recipe.
Adjust the nuts and spices according to your preference.
Store in airtight container and it stays good for 2-3 weeks.
Add chaat masala or amchur powder to make it more flavorful.
Calories
Fat
Carbs
Protein
How to make Dal Mixture with step by step pictures
Take Masoor dal and green gram dal in a bowl.
Wash and soak for 3-4 hours.
Drain the water and keep it aside for 30 minutes.
Spread in a cloth and allow it to dry completely.
Heat oil in a pan and fry the dal till crispy. Use big laddle to fry to dal as it is difficult if you put directly in oil.
Drain in kitchen tissue to remove excess oil.
Prepare sev following the instructions and keep it ready.
Then fry cashews, badam and peanuts one by one.
Take dal, cashews, badam and peanuts in a bowl.
Add salt, red chilli powder and hing to it.
Crush the sev and add to it.
Mix everything together and check the seasoning and add more if required.
Bombay Dal Mixture is ready.
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