Masoor Dal with Mixed Vegetables

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Masoor dal with mixed vegetables made two ways, in a pressure cooker or on the stovetop. Red lentils, a simple tadka and a full meal in 30 minutes with rice.

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Dal - comfort food

Dal is the ultimate comfort food for every Indian. My kids are happy with a plate of steaming hot rice and a pot of dal, and every family has its own way of making it. A small change in the seasoning or the masala can make a big difference to the taste.

I have around 17 dal recipes on my blog, and I make a different one at home every week. The real dal fanatics in my house are my boys. I also like to mix and match dals, using half masoor dal and half moong dal, or adding some toor dal along with the masoor. The method stays the same whichever combination you pick.

To make this dal more protein rich, add some beans along with the vegetables. And when you want a simple comfort meal, dal, chawal, papad and achar is a classic in our cuisine, and one I never get tired of.

Pressure cooker or stovetop masoor dal

Most days I make dal in my trusty pressure cooker. I put everything in together, cook it for 3 to 4 whistles, and let the pressure release on its own. Then I finish it with a sizzling tadka, and that is where all the flavour comes in. It is a fool proof method, and I follow it every single time.

If you think dal can be simple check this exotic dal made of jackfruit seeds. A Tripura special Katholor chakoi or jackfruit seeds dal

But there are days when I already have some cooked dal sitting in the refrigerator, either made the night before or left over from another meal. On those days I use the stovetop method.

Since the dal is already cooked, all I have to do is cook the vegetables in a tadka and stir the dal in. That takes hardly 10 to 15 minutes, so it works well on busy weekday evenings. This gujarati dal is one such dal that gets done in minutes, if you have cooked tuvar dal ready in hand.

I also keep two or three ziploc bags of chopped mixed vegetables in my freezer for lazy days. With a little planning like this, cooking a proper meal becomes very easy.

Which vegetables to use

I used potato, carrot, cauliflower and ash gourd, but use whatever you have. I keep two or three ziploc bags of chopped mixed vegetables in my freezer for lazy days, so this dal is more about a little planning than effort.

You can also mix dals. Half masoor and half moong works well, and so does masoor with toor dal. The method stays the same.

How to make Masoor Dal with Vegetable, two ways

Stovetop method in short

1. Cook the dal. Pressure cook the washed dal with water and a pinch of turmeric for 3 whistles. Let the pressure fall on its own.
2. Start the tadka. Splutter mustard, hing, curry leaves and cumin in hot oil. Add tomatoes and green chilli and cook for 2 minutes.
3. Cook the vegetables. Add the vegetables and spice powders with a little water. Cover and cook for 10 to 12 minutes.
4. Bring it together. Stir in salt, coconut and the cooked dal. Simmer for 8 to 10 minutes so the flavours mingle.
5. Finish. Adjust consistency with water if it is thick, then add ginger and coriander leaves.

Pressure cooker method in short

1. Cook everything together. Put the dal, vegetables, coconut, water and spice powders in the cooker. Cook for 3 to 4 whistles and let the pressure release on its own.
2. Check the consistency. Adjust consistemcy with water, if it is thick. If it is runny, simmer it for 10 to 12 minutes.
3. Make the tadka. Heat oil or ghee, splutter mustard and cumin, then add hing, curry leaves, ginger and green chillies.
4. Pour and serve. Pour the sizzling tadka over the dal and garnish with coriander.

The full quantities are in the recipe card below.

What to serve with masoor dal

Hot rice with a generous drizzle of ghee is how I like this dal best, with a papad and a little achar on the side. When I want a fuller lunch, I add a vegetable dish and a chutney.

Minty carrot and peas rice is a good match when plain rice feels too simple. Crispy okra fry or baby corn and potato stir fry works well as a side. I once served this dal with capsicum zunka, and it made a very filling meal.

If you want more protein on the plate, paneer subzi is a simple curry to go with it, and capsicum paneer subzi is a quick dry option. A spoon of thengai thogayal or kothamalli thogayal on the side adds freshness. The dal also goes with chapathi, idli or dosa.

If you like dal days as much as I do, try the Langarwali dal or ek thali dal with mixed vegetables and spinach. The potato peas dal is good with roti.

Masoor Dal with Mixed Vegetables (Red Lentil Dal, Two Ways)

Masoor dal with mixed vegetables made two ways, in a pressure cooker or on the stovetop. Red lentils, a simple tadka and a full meal in 30 minutes with rice.

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Course: Delicious sides, Main Course, Side Dish

Cuisine: Indian, South-Indian

Keyword: Dal on stove top, Easy dal recipe, Easy vegan recipe, How to make easy dal for lunch, Pressure cooker dal recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 5 servings

Calories: 175kcal

Equipment

• Pressure cooker
• Heavy bottom pan for making the gravy

Ingredients

• ¾ cup masoor dal
• 1 cup mixed vegetables i have used 1 potato, ½ a carrot, handful of cauliflower florets, handful of ashgourd
• 1 green chilli chopped
• 1 tomato chopped
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• ¼ teaspoon turmeric powder
• 3 tablespoon freshly grated coconut optional
• ½ teaspoon freshly grated ginger
• 3 tablespoon coriander leaves finely chopped
• Salt to taste

Tempering

• 1 tablespoon oil/ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon hing or asafoetida
• a sprig of curry leaf

Instructions

Stovetop method

• Wash the dal and pressure cook it with 2 cups water and a pinch of turmeric for 3 whistles. Let the pressure fall on its own. Set the dal aside. It can be cooked the night before and refrigerated.
• While the dal cooks, heat oil in a large saucepan. Splutter the mustard seeds, then add hing and curry leaves. Add the cumin, then immediately add the tomatoes and green chilli. Saute the tomatoes for 2 minutes.
• Remove the cover, add salt and fresh coconut and mix. Add the cooked dal and another ½ cup water. Bring to a boil and cook for 8 to 10 minutes.
• Garnish with fresh coriander leaves. Serve warm with rice and a generous drizzle of ghee.

Pressure cooker method

• Put the dal, vegetables and coconut in a pressure cooker with 3 cups water, red chilli, turmeric and coriander powder. Mix well. Cook for 3 to 4 whistles and let the pressure release on its own.
• Open the cooker and check the consistency. If it is too thick, add ½ cup water and mix. If it is too runny, simmer for 10 to 12 minutes.
• For the tadka, heat oil or ghee in a kadai. Splutter the mustard and cumin seeds, then add hing and curry leaves.
• Add ginger and green chillies and let them sizzle. Pour the sizzling tadka over the dal.
• Garnish with fresh coriander leaves and serve hot with rice, idli, dosa or chapathi.

Video

Nutrition

Calories: 175kcal | Carbohydrates: 25g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 523mg | Potassium: 434mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2651IU | Vitamin C: 246mg | Calcium: 88mg | Iron: 3mg

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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