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.
Servings 5 servings
Calories 175kcal
Equipment
- 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