Subzi Dal (Indian Cooking) Recipe (Indian Dal)

Ingredients

• 1 cup finely chopped and boiled mixed vegetables (carrots, cauliflower and french beans)
• 5 tbsp yellow moong dal (split yellow gram), washed and drained
• 5 tbsp toovar (arhar) dal, washed and drained
• 5 tbsp masoor (split red lentil) dal, washed and drained
• 1 tbsp oil
• 1/2 tsp mustard seeds (rai / sarson)
• 1/2 tsp cumin seeds (jeera)
• 5 to 6 curry leaves (kadi patta)
• 1/4 tsp asafoetida (hing)
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped tomato
• 1/2 tsp haldi powder (turmeric powder)
• 1/2 tsp red chilli powder
• 2 tsp ginger-green chilli paste
• 1/2 tsp garlic (lehsun) paste
• salt (namak) to taste
• 2 tbsp finely chopped coriander (dhania)

Steps

1. Combine the dals and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid. Mash it lightly with the back of the spoon and keep aside.
3. Heat the oil in a deep non-stick pan and add the mustard seeds and cumin seeds.
4. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for few seconds.
5. Add the onions and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Add the tomatoes and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Add the turmeric powder, chilli powder, ginger-green chilli paste and garlic paste, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
8. Add the mixed vegetables, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
9. Add the cooked dals, 2 cups water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
10. Garnish with coriander and serve hot with roti, paratha or rice.