INGREDIENTS
Mixed Vegetable Dal
Servings - 2 - 3
INGREDIENTS
Pigeon peas - 60 grams
Split mung beans - 60 grams
White lentils - 60 grams
Water - 450 milliliters
Water - 900 milliliters
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Oil - 2 tablespoons
Cumin - 1 teaspoon
Bay leaf - 1
Cashews - 1 tablespoon
Garlic - 1 1/2 teaspoons
Ginger - 1 1/2 teaspoons
Onions - 100 grams
Green chili - 1 teaspoon
Carrot - 85 grams
Cauliflower - 170 grams
Green peas - 50 grams
Red chili - 1 teaspoon
Salt - 1/2 teaspoon
Kitchen king masala - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons
PREPARATION
1. In a bowl, add 60 grams pigeon peas, 60 grams split mung beans, 60 grams white lentils, 450 milliliters water and soak for 20 minutes.
2. In a pressure cooker, add the soaked dal, 900 milliliters water, 1/2 teaspoon turmeric, 1 teaspoon salt and cover it with lid.
3. Cook till you hear 2 whistles.
4. Remove it from heat.
5. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin, 1 bay leaf, 1 tablespoon cashews and roast for 2 - 3 minutes.
6. Add 1 1/2 teaspoons garlic, 1 1/2 teaspoons ginger and saute for 1 - 2 minutes.
7. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 1 teaspoon green chili, 85 grams carrot, 170 grams cauliflower, 50 grams green peas and mix it well.
9. Add 1 teaspoon red chili, 1/2 teaspoon salt, 1/2 teaspoon kitchen king masala and mix it again.
10. Cover it with lid and cook for 10 - 15 minutes.
11. Open the lid and give it a nice stir.
12. Now, add the cooked dal in it and mxi it well.
13. Add 1/2 teaspoon garam masala and mix it again.
14. Bring it to a boil.
15. Add 2 tablespoons coriander and mix it well.
16. Garnish with coriander.
17. Serve hot with rice, roti or naan.