Mixed vegetable dal recipe
An easy masoor dal recipe with mixed vegetables, also known as clean-out-your-fridge dal, using a bunch of leftover vegetables lying around. Goes perfect with rotis or pulao.
Ingredients
- 5 cups of mixed vegetables of your choice I used spinach, cabbage, carrot, capsicum
- 1.5 cups masoor dal
- 1/2 cup onion cubed
- 1 cup tomatoes cubed
- 3-4 green chillies or use red chilli powder to taste
- 1/2 tsp turmeric powder
- Salt
For Tempering
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- A pinch of hing asafoetida
- 1 tsp garam masala powder
Instructions
- Soak the masoor dal for 30 minutes. This speeds up the cooking process so that we can ensure that the vegetables and dal cook at the same time
- Prepare your vegetables as the dal soaks. Roughly chop everything into small pieces and keep ready
- When ready, add the masoor dal to the bottom of the pressure cooker and layer the chopped vegetables on top
- Add turmeric powder and salt
- Pour in enough water to just submerge the vegetables and dal. The amount will depend on the size of your pressure cooker. I am using a 5 litre cooker here since I cooked a large batch of vegetable dal
- Pressure cooker on medium heat for 10-12 minutes or two whistles. This is enough to cook the dal and also the vegetables just right
- When the pressure has released, open and gently stir the dal to ensure the consistency is right. If the dal is too thick, add more water at this time and bring to a boil
- Heat oil or ghee for tempering and add the cumin seeds
- When they turn a darker brown, add the hing and fry for another 10 seconds
- Dunk the tempering into the dal
- Top up with the garam masala and mix again
- Serve hot with rotis or phulkas