May 5, 2009

* Vegetable Dal*

1/4 cup tuar dal
1/4 cup masoor dal
1/4 cup moong dal
1 1/2 cups water
1 tbsp oil
1/4 tsp cumin seeds
1/4 tsp mustard seeds
Pinch of asafoetida
9-10 curry leaves
1-2 green chillies, chopped
2-3 spring onions, finely chopped
1 tsp ginger paste
1/2 tsp garlic paste
2 tomatoes, finely chopped
1/2 tsp coriander powder
1/4 tsp roasted cumin seed powder
1/4 tsp turmeric powder
1/4 tsp red chilli powder
2 pinches each garam masala and amchoor (optional)
1 cup cubed mixed vegetables (green peas, cauliflower, drumsticks, carrots, capsicum)
2 tsp lemon juice
1 tbsp chopped coriander leaves
Salt to taste

Soak the dal for half an hour. Pressure cook for 5-6 whistles. Add all the masala powders and mash lightly.
Heat the oil in a non-stick saucepan. Add the cumin and mustard. When it cackles, add asafoetida, curry leaves, spring onion (white part), ginger and garlic. Fry for 2-3 minutes.
Add the tomatoes and fry for 2-3 minutes. Add the green peas, cauliflower and drumsticks. Cover and cook on low heat for 5-6 minutes.
Add the carrots and capscicum and cook for 2-3 minutes. Add the dal, lemon juice, salt and the green leaves of the spring onions. Add 1/2 cup hot water if the dal is too thick.
Bring to a boil and simmer for 8-10 minutes till the vegetables are tender.
Garnish with coriander, and a blob of butter(optional), and serve hot.

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