Mix Dal – Sikkim Style

Mix Dal is a nourishing blend of lentils, usually featuring moong, masoor, and chana dal. In the kitchens of Sikkim, this dish holds a special place for its comforting flavor, creamy consistency, and beautiful golden-orange hue. Cooked in fragrant mustard oil with local spices, it’s light on the stomach yet packed with protein, fiber, and essential minerals. The subtle aroma of mustard oil, combined with a tempering of fresh herbs and spices, gives it that signature Himalayan touch.

Ingredients (Serves 4)

• 1 cup mixed dal (moong, masoor, chana)
• 3 cups water
• 1 medium tomato, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 green chilies, slit
• ½ tsp turmeric powder
• 1 tsp cumin seeds
• 1 tbsp mustard oil (preferably local Sikkim mustard oil)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. Wash and soak the dal for 30 minutes.
2. Pressure cook with turmeric and water for 3–4 whistles, until soft.
3. Heat mustard oil in a pan, add cumin seeds.
4. Sauté onion, garlic, ginger, and chilies until golden.
5. Add tomato and cook until it turns pulpy.
6. Pour this tempering into the dal and simmer for 5 minutes.
7. Garnish with coriander and serve hot with steamed rice or rotis.

Mix Dal Salad – Sikkim Style

A refreshing twist on dal, this salad brings together protein-rich lentils and crisp vegetables, dressed lightly with mustard oil and lemon juice. Perfect as a light lunch or a side dish.

Ingredients

• ½ cup cooked Mix Dal (cooled)
• ½ cup cucumber, diced
• ½ cup carrot, shredded
• 2 spring onions, chopped
• 1 tsp mustard oil
• ½ tsp lemon juice
• Salt and pepper to taste
• Fresh coriander leaves, for garnish

Instructions

1. Combine dal with cucumber, carrot, and spring onions.
2. Whisk mustard oil, lemon juice, salt, and pepper into a simple dressing.
3. Toss gently, garnish with coriander, and serve chilled.

Mix Dal Khichdi – Sikkim Style

A hearty comfort food, khichdi pairs rice with dal into a soft, mushy dish tempered with aromatic ghee, cumin, and hing. In Sikkim, it’s often enjoyed with a drizzle of ghee or a side of tangy pickle.

Ingredients

• ½ cup rice
• ½ cup Mix Dal
• 3 cups water
• 1 tsp ghee
• 1 tsp cumin seeds
• A pinch of asafoetida (hing)
• Salt to taste

Instructions

1. Wash rice and dal thoroughly.
2. Cook with turmeric, salt, and water until soft and mushy.
3. In a separate pan, heat ghee, add cumin seeds and hing for tempering.
4. Mix tempering into the khichdi and serve warm, topped with ghee or alongside a pickle.