This mixed vegetable dal recipe is a very bland variation and is also filled with vegetables and it will prove a boon to many. Mixed vegetable dal recipe will help if you are tired of cooking dal and vegetable dishes separately you can combine them both into this single delicious dish and be done with the cooking in a record time like 15 minutes. Mixed vegetable dal recipe will also help if you have fussy kids or an even fussier husband when it comes to eating (I have) then you can mix the greens and the vegetables into the dal and they will get eaten this way. Now onto the recipe.
Mixed Vegetable Dal Recipe Preparation-
- Toor dal/split pigeon pea ¾ cup
- Green capsicum 1
- 1 large carrot, peeled and cut into cubes
- 1 potato, peeled and cut into cubes
- 2 small tomatoes cut into four pieces each
- 1 small onion roughly chopped
- Tamarind, the size of one-half lemon, soaked in half cup water
- Ginger garlic paste 1 tsp
- Red chili powder ¼ tsp
- Turmeric powder ¼ tsp
- Salt to taste
- Water 2 cups
- Oil 1 tbsp
- Mustard seeds ½ tsp
- Garlic cloves, crushed 4-5
- Dry red chilies 2
- Curry leaves 1 sprig
Wash the toor dal in water. Remove the pulp from the soaked tamarind, strain and set aside. Pressure cook the dal along with the vegetables, chopped onion, tamarind juice, ginger garlic paste, red chili powder, turmeric powder, salt to taste, and water for about 10 minutes (or for the duration of two whistles). When the pressure is released open the lid and stir taking care not to mash the vegetables. Transfer the contents to a serving dish. Heat the oil in a pan and add the mustard seeds. When they begin to crackle add the dry red chilies, crushed garlic cloves, and curry leaves. Sauté for a minute or two and add to the cooked dal. Stir and check the seasoning. Close the lid and let it stand for a few minutes before serving.
Note: Increase the amount of red chili powder according to your taste. Accordingly you can also increase or decrease the amount of tamarind juice too.