Yellow lentil is a very popular dish in Eastern India and eaten almost regularly. Vegetable dal is yellow lentil cooked
with vegetables and lightly fried with whole spices. It has very high protein content and nutritional value. It can be
served on its own (like a spicy soup) or as an accompaniment with rice and other curries.
Preparation Time: 45 minutes
- Moong Dal (Yellow Lentil) – 200 gm
- Water – 500 ml
- Carrots, chopped – 1
- Beans, chopped – handful.
- Peas – handful.
- Salt – 2 teaspoon or to taste.
- Sugar – 1 teaspoon
- Turmeric Powder – 1 teaspoon
- Oil – 2 tablespoon
- Cumin Seeds – 1 teaspoon
- Cinnamon – 1 stick (2-3 inch long)
- Cardamom – 3
- Green Chillies – 2
- Coriander, freshly chopped – 1 small bunch.
- Wash dal thoroughly. Add 500 ml water and let it boil on low heat until tender. This usually takes about 30 minutes in a
normal pan and about 10 minutes in a pressure cooker.
- If cooking in a pan, stir occasionally to avoid sticking to the bottom. Froth usually appears on top mid-way. Throw
this away using a serving spoon. When the dal is almost tender, use a whisk to mix it well.
- Add carrots, beans, peas, salt, sugar and turmeric. Mix well. Let it cook for another 10 minutes.
- In another pan, heat oil. Add cumin seeds, cinnamon, cardamom, green chillies and fry for 5-6 seconds or until they
start to splutter. Remove from heat.
- Add this spice mixture to the dal and stir well. Let it cook for another 5 minutes before removing from heat. Garnish
with freshly chopped coriander and serve hot.
Use the same recipe for chana dal, toor dal, orange lentil and other varieties to make an equally delicious dish. Add
spinach, cauliflower, broccoli, grated coconut, peanuts for a slight variation.
Invest in a pressure cooker if you are a dal fan! It cooks dal very quickly saving a lot of time!