Mixed Vegetable Dal – Indian Style

Step 1: Prepare the Lentils

Combine 1/4 cup red lentils, 1/4 cup yellow split moong lentils, and 1/4 cup yellow split peas in a bowl. Wash them thoroughly under running water until the water runs clear. Transfer the washed lentils to a pressure cooker (Instant Pot). Add 1 teaspoon turmeric powder, 1 teaspoon salt, 3 cups hot water, and 1 teaspoon oil (to prevent foaming). Stir well. Close the lid and pressure cook for 10 minutes (Instant Pot) or 8 minutes (stovetop pressure cooker after reaching full pressure). Allow the pressure to release naturally before opening the lid.

Step 2: Prepare the Vegetables

While the dal is cooking, peel and dice 1 medium chayote, removing the central seed. Dice 1 medium sweet potato and 2 medium carrots (some julienned for variety). Keep sweet potatoes in water to prevent discoloration. Cut 1/2 head of cauliflower into small florets. Chop 2-3 green chilies (optional) and 2 medium tomatoes.

Step 3: Sauté Initial Vegetables

Heat 2 tablespoons of oil in a large pan over medium-high heat. Once hot, add the diced sweet potatoes, carrots, and chayote. Stir for a few minutes. Add 1/2 teaspoon turmeric powder and stir to coat the vegetables. Then add 1 tablespoon grated ginger and 1 tablespoon grated garlic. Stir for a few minutes until fragrant.

Step 4: Cook Cauliflower and Simmer

Cover the pan and cook for about 2 minutes. Remove the lid and add the cauliflower florets along with 1 teaspoon salt. Stir for another 3-4 minutes on medium-high heat. Add 4 tablespoons of water, immediately cover the pan, and simmer on low heat for about 8 minutes, or until the vegetables start to get tender but are not falling apart.

Step 5: Combine Dal and Vegetables

After the dal is cooked and the pressure has released, mash it gently with a wooden wand or whisk until smooth. If the dal is too thick, add 1 cup of hot water and stir. Once the vegetables are tender, add 1 teaspoon Kashmiri red chili powder, 1 teaspoon ground cumin, chopped green chilies (if using), and chopped tomatoes to the vegetable pan. Stir on high heat for about 2 minutes. Pour the cooked dal into the pan with the vegetables. Add 1 cup of frozen green beans and stir well. Do a taste test and add more salt if needed. Add 1/2 teaspoon crushed black pepper. Cover the pan and simmer on medium-low heat for a few minutes.

Step 6: Prepare and Add Tarka (Tempering)

In a separate small pan, heat 2 tablespoons of oil over medium heat. Once hot, add 4-5 dry red chilies and 1 teaspoon panch phoron. Roast on low heat until fragrant (about 30-60 seconds). Add 1 medium thinly sliced onion along with 1/4 teaspoon salt. Fry the onions on medium-high heat until they develop a light brown color (not dark brown). Add 1 tablespoon ground coriander and stir for a few seconds. Immediately pour the vegetable dal from the main pan into this tarka pan. Stir well and let the dal come up to a boil. Switch off the stove.

Step 7: Garnish and Serve

Add 1/4 cup chopped fresh coriander leaves and a squeeze of 1 tablespoon fresh lemon juice. Drizzle with 1 tablespoon of freshly made ghee (optional). Serve hot with rice or roti.

• Use hot water when cooking lentils in a pressure cooker to speed up the process.

• Be careful when cutting chayote as it can be slippery after peeling.

• Do not overcook the vegetables initially, as they will continue to cook in the dal.

• Panch phoron adds a unique smoky flavor; if unavailable, cumin seeds can be used as a substitute.

• Adjust the consistency of the dal by adding more hot water if you prefer it runnier.

• You can use any combination of lentils or a single type of lentil.

• Feel free to use any vegetables that are in season or your personal preference.

• Fresh green beans can be used instead of frozen ones; add them along with cauliflower.

• The amount of green chilies can be adjusted or omitted based on your spice preference.

• Ghee can be skipped or replaced with oil for a vegan option.