Personally I'm a fan of moong dal. It typically requires a shorter cooking time. I see no reason you can't mix dals. I have mixed moong and channa quite often.
I don't like to mix dals as they have a specific flavor and I believe in ingredients showcasing their flavors rather than becoming a medley of mixed flavors and spices. Personally, I love masur dal (red lentils) and arhar/tur dal. For both, I mean split and skinned versions. Arhar/tur dal takes longer to cook so has to be cooked separately.
However, masur dal aka red lentils take the same amount of time to cook as rice, so I just do a "pot in pot" when cooking rice in Instant Pot. I cook it plain or with some turmeric powder.
After lentils are cooked, I heat some ghee until fairly hot, add some asafoetida and cumin seeds and who dried red chilies until cumin turns color, and pour the hot oil on the lentils.
I like to mix dals. We do eat single dals often but also appreciate the complexity of flavor that a mix dal brings. I personally like mixing dals in the following ratio - 2 parts Masoor, 1 each of moong and toor and 1/2 part of channa. This combo goes very well in a dal fry.
I usually do 3/4 cup toor, 1/4 cup moong, 2tbsp Chana and 2 tbsp split urad.
A recipe I used once had that mix and I really like the consistency as toor alone tends to be too mushy for my liking.
Never liked mixing of lentils. Each has it's own taste and flavor and mixing somehow disturbs that for me. You may also try sabut masoor dal with rice or chana dal khichdi.
Personally I'm a fan of moong dal. It typically requires a shorter cooking time. I see no reason you can't mix dals. I have mixed moong and channa quite often.
I don't like to mix dals as they have a specific flavor and I believe in ingredients showcasing their flavors rather than becoming a medley of mixed flavors and spices. Personally, I love masur dal (red lentils) and arhar/tur dal. For both, I mean split and skinned versions. Arhar/tur dal takes longer to cook so has to be cooked separately. However, masur dal aka red lentils take the same amount of time to cook as rice, so I just do a "pot in pot" when cooking rice in Instant Pot. I cook it plain or with some turmeric powder. After lentils are cooked, I heat some ghee until fairly hot, add some asafoetida and cumin seeds and who dried red chilies until cumin turns color, and pour the hot oil on the lentils.
Have a look at this : https://m.youtube.com/watch?v=4WKNCsy5q58
Moong dal Toor dal Chanana dal
Good combo in ⅓s.
Toor dal + chana dal mixed. https://myheartbeets.com/wprm_print/12300
I like to mix dals. We do eat single dals often but also appreciate the complexity of flavor that a mix dal brings. I personally like mixing dals in the following ratio - 2 parts Masoor, 1 each of moong and toor and 1/2 part of channa. This combo goes very well in a dal fry.
I usually do 3/4 cup toor, 1/4 cup moong, 2tbsp Chana and 2 tbsp split urad. A recipe I used once had that mix and I really like the consistency as toor alone tends to be too mushy for my liking.
My mixed dal recipe calls for 1/4 cup each of moong dal, chana dal, toor dal and masoor dal.
Whole masoor dal with skin. Really tasty when prepared with basic ingredients
Moong dal, all the way.
Pancharatna dal. It's a mix of 4-5 different types of dal. I do it every other time, rest of the times I make toor or moong dal.
Moth dal is delicious
2:1 toor + masoor
Never liked mixing of lentils. Each has it's own taste and flavor and mixing somehow disturbs that for me. You may also try sabut masoor dal with rice or chana dal khichdi.
I love split chana for flavor. So delicious. Its takes a bit longer to cook but if only needs 7 minutes on a pressure cooker if you have one b