Vegetable Dal Recipe – Bengali Style

Step 1: Prepare and Cook Lentils

Wash the red lentils, yellow split moong lentils, and yellow split peas thoroughly. Add them to a pressure cooker along with 1 teaspoon of turmeric powder, 1 teaspoon of salt, 3 cups of hot water, and 1 teaspoon of oil (to prevent foaming). Close the lid. If using a stovetop pressure cooker, cook for 8 minutes after it reaches full pressure. If using an Instant Pot, pressure cook for 10 minutes. Allow natural pressure release.

Step 2: Prepare Vegetables

While the dal is cooking, prepare the vegetables. Cut cauliflower into small florets, carrots into desired shapes (diced or julienned), sweet potatoes into small cubes (keep in water to prevent discoloration), and chayote (peel, discard central seed, and chop into small cubes).

Step 3: Sauté Initial Vegetables

Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the diced sweet potatoes, carrots, and chayote. Add 1/2 teaspoon of turmeric powder and stir. Cover the pan and cook for about 2 minutes.

Step 4: Add Aromatics and More Vegetables

Remove the lid. Add 1 tablespoon each of finely grated ginger and garlic. Stir on medium-high heat for a few minutes until fragrant. Add the cauliflower florets and 1 teaspoon of 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 until the vegetables start to get tender (do not overcook as they will cook further in the dal).

Step 5: Mash Dal and Adjust Consistency

Once the dal is cooked and the pressure is naturally released, open the cooker. Use a wooden wand or whisk to mash the dal until smooth. Add 1 cup of hot water and stir to achieve a runny consistency. Adjust water according to your preference.

Step 6: Combine Dal and Vegetables

Remove the lid from the vegetables. Add 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of ground cumin, and chopped green chilies (if using). Add the chopped tomatoes. Stir on high heat for about 2 minutes. Pour the cooked dal into the pan with the vegetables. Add the frozen green beans and stir well. Do a taste test and add more salt if needed. Add crushed black pepper.

Step 7: Prepare the Tarka (Tempering)

Cover the dal and vegetables and cook on medium-low heat for a few minutes. In a separate pan, heat 2 tablespoons of oil. Once hot, add the dry red chilies and 1 teaspoon of Bengali five spices (Panch Phoron). Roast on low heat until fragrant. Add the thinly sliced onions and 1/4 teaspoon of salt. Fry the onions on medium-high heat until they develop a light brown color.

Step 8: Final Combination and Garnish

Add 1 tablespoon of ground coriander to the fried onions and stir for a few seconds. Immediately pour the vegetable dal from the first pan into the tarka pan. Let the dal come to a boil, then switch off the stove. Garnish with chopped coriander leaves, a squeeze of fresh lemon juice, and 1 tablespoon of ghee.

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

• If not using a pressure cooker, you will need more water and a longer cooking time for the lentils.

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

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

• Use fresh green beans instead of frozen.

• Substitute Panch Phoron with cumin seeds if unavailable.

• Skip ghee for a vegan option or if preferred.

• Experiment with other seasonal vegetables like peas, potatoes, or bell peppers.