Mixed Vegetable Dal
About 45mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 7The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Mixed Vegetable Dal
About 45mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 7The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Wash the combined lentils thoroughly.
- 2Add dals, salt, turmeric powder, hot water, and oil to an Instant Pot or pressure cooker.
- 3Pressure cook for 10 minutes, then release pressure naturally.
- 4Heat oil in a pan and sauté sweet potatoes, carrots, and chayote with turmeric powder for a few minutes.
- 5Add grated ginger and garlic, stir for a few minutes, and cover for 2 minutes.
- 6Add cauliflower, salt, and water, then cover and simmer on low until vegetables begin to get tender.
- 7Whisk or stir the cooked dal to a smooth consistency and add hot water if a thinner texture is desired.
- 8To the vegetables, add chilli powder, ground cumin, green chillies, and tomatoes. Stir on high for 2 minutes.
- 9Add the cooked dal and green beans, season with black pepper, and cover to simmer for a few minutes.
- 10In a separate pan, heat oil, add dry red chillies and panch phoron, frying until fragrant.
- 11Add sliced onions and a pinch of salt to the spices and fry until golden brown.
- 12Add ground coriander to the onions, stir briefly, and pour in the vegetable dal mixture.
- 13Bring the dal to a boil, remove from heat, and stir in chopped cilantro, lemon juice, and optional ghee.
Ingredients
- 1/4 cup masoor dal
- 1/4 cup moong dal
- 1/4 cup matar dal
- 1 tsp turmeric powder
- 1 tsp salt
- 3 cup hot water
- 1 tsp oil
- 3 tbsp oil
- 230 g sweet potato
- 165 g carrot
- 1 large chayote
- 0.5 tsp turmeric powder
- 1 tbsp ginger, finely grated
- 1 tbsp garlic, finely grated
- 250 g cauliflower
- 1 tsp salt
- 4 tbsp water
- 1 tsp kashmiri red chilli powder
- 1 tsp ground cumin
- green chilli, chopped (optional)
- 2 small to medium tomato
- 6-8 whole frozen green beans
- black pepper, freshly crushed
- 4 tbsp oil
- 2-4 whole dry red chilli
- 1 tsp panch phoron
- 250 g onion, thinly sliced
- 0.25 tsp salt
- 1 tbsp ground coriander
- cilantro, chopped
- 2 tsp lemon juice
- 1 tbsp ghee (optional)
