Ingredients

The following ingredients have 2 Servings
  • 1/2 cup yellow mung lentils or pink lentils (split skinless mung bean or red lentil, washed and soaked for atleast half an hour)
  • 1.5 -2 cups water (1.5 for thicker consistency)
  • 1/2 teaspoon salt or more to taste
  • 1/4 cup chopped carrots
  • 1/4 cup chopped or grated zucchini (or 1/4 cup chopped Brussels sprouts)
  • 2 teaspoons organic canola oil or any organic oil with high smoke point
  • 1/2 teaspoon mustard seeds (Raee)
  • 1/4 teaspoon fennel seeds (Saunf)
  • 5-6 curry leaves
  • a generous pinch of asafoetida (hing)
  • 1 green chili chopped or to taste (or red chili flakes)
  • 3 medium garlic cloves chopped or minced
  • 1/4 teaspoon turmeric powder
  • 1 medium tomato chopped

Instruction

  • In a deep pan or pressure cooker, add oil and heat on medium
  • Add mustard seeds an wait for them to sputter.
  • Add the asafoetida, fennel seeds and curry leaves and mix. Cook for half a minute
  • Add the chilli and garlic and cook for 5-7 minutes stirring frequently till the garlic browns up evenly.
  • Add in the carrots and Zucchini or Brussels Sprouts or both. You can add some other veggies per preference. Cook for a minute.
  • Add the tomato, turmeric and cook for 2-3 minutes until tomatoes get mushy,
  • Drain the lentils and add them to the pan, add salt, and water and mix well.
  • Pressure cook for 1 whistle (5 minutes on high pressure after pressure indicator turns on) or cook covered on low for 20-30 minutes until the lentils are tender and mushy.
  • Serve hot topped with chopped cilantro leaves or red chili flakes, with Roti/Naan Indian flat bread, Rice, dry veggie subzis or as a soup with garlic bread.
  • To refresh the daal the next day, in a small pan, add a teaspoon of oil, heat on medium, add 1/4 teaspoon mustard seeds, 3-4 curry leaves and chili flakes. Wait for the mustard seeds to sputter. Pour this over the heated Daal and serve.