Dal Mixture Recipe | Bombay Mixture

Dal Mixture Recipe | Bombay Mixture
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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.

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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. 

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Do try and let me know your feedback. You can also try the below recipes

Besan Karasev

Besan Ribbon Pakoda

Butter Murukku

Poha Chivda

Kalmi Vada

Murukku

Ratlami Sev

Omapodi

Kara Boondi

Pappu Chekkalu

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Dal Mixture Recipe | Bombay Mixture

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

Recipe Image
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5 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

  1. Take Masoor dal and green gram dal in a bowl.
  2. Wash and soak for 3-4 hours.
  3. Drain the water and keep it aside for 30 minutes.
  4. Spread in a cloth and allow it to dry completely.
  5. 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.
  6. Drain in kitchen tissue to remove excess oil.
  7. Prepare sev following the instructions and keep it ready.
  8. Then fry cashews, badam and peanuts one by one.
  9. Take dal, cashews, badam and peanuts in a bowl.
  10. Add salt, red chilli powder and hing to it.
  11. Crush the sev and add to it.
  12. Mix everything together and check the seasoning and add more if required.
  13. 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.

Nutrition

Calories

551 cal

Fat

45 g

Carbs

26 g

Protein

19 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://www.namscorner.com/dal-mixture-recipe-bombay-mixture/

How to make Dal Mixture with step by step pictures

Take Masoor dal and green gram dal in a bowl.

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Wash and soak for 3-4 hours.

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Drain the water and keep it aside for 30 minutes.

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Spread in a cloth and allow it to dry completely.

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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.

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Drain in kitchen tissue to remove excess oil.

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Prepare sev following the instructions and keep it ready.

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Then fry cashews, badam and peanuts one by one.

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Take dal, cashews, badam and peanuts in a bowl.

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Add salt, red chilli powder and hing to it.

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Crush the sev and add to it.

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Mix everything together and check the seasoning and add more if required.

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Bombay Dal Mixture is ready.

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If you have tried this recipe and liked it, please do leave your valuable comment and share picture of recipe with hashtag #namscorner in instagram or mail me @namscorner18@gmail.com. You can follow me on FacebookInstagram,TwitterPinterest or subscribe to get regular updates on your mail box.


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8 thoughts on “Dal Mixture Recipe | Bombay Mixture”

  • I have such nostalgic memories of this mixture .. it used to be my childhood favorite... and I would love the tangy taste from the amchur powder ... your presentation took me back to my childhoof... thanks for sharing this :-)
  • Interesting how you've fried both the moong and masoor dal together and also how you've used the split masoor instead of the whole one. A different version of the classic dal moth. It reminds me of my Father in law as he use to love dal moth with loads of cashew nuts.
  • I'm a big fan of this dal mixture, but have never tried making it at home. I love how you have explained the recipe in detailed steps, making it easy to understand. I'm definitely going to try making this beautiful mixture this Diwali!
  • Love this dal mixture from my core, one of favorite snack to my whole family. Loved your version dal mixture by adding green moong dal, will try your version some time. Can imagine the crispy taste of dal and the taste of fried cashew nuts, perfect tea time snack and i also prepare this snack for long journey's.
  • I can munch these kind of snacks through out the day. Homemade dal mixture are always best. I would love to try sometime narmadha ! Awesome recipe using both kind of dal here

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