Vegetable Dal Recipe – Curries with Bumbi

Step 1: Prepare and Cook the Lentils

Wash the red lentils, yellow split mung lentils, and yellow split peas thoroughly. Add them to a pressure cooker (Instant Pot). Add 1 teaspoon of turmeric powder, 1 teaspoon of salt, and 3 cups of hot water. Add 1 teaspoon of oil to prevent foaming. Close the lid and pressure cook for 10 minutes (or 8 minutes on low heat in a stovetop pressure cooker after reaching full pressure). Allow natural pressure release before opening.

Step 2: Prepare the Vegetables

Peel and deseed the chayote, then dice it into small cubes. Dice the sweet potatoes and keep them in water to prevent discoloration. Cut carrots into desired shapes (diced or julienned). Break cauliflower into small florets. Have frozen green beans ready.

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. Add 1/2 teaspoon of turmeric powder and stir. Add 1 tablespoon each of finely grated ginger and garlic, and stir on medium-high heat for a few minutes until fragrant. Cover the pan with a lid and cook for about 2 minutes.

Step 4: Add Remaining Vegetables and Spices

Remove the lid and add the cauliflower florets. Add 1 teaspoon of salt and stir for another 3-4 minutes on medium-high heat. Add 4 tablespoons of water, immediately cover with the lid, and simmer on low heat until the vegetables start to get tender (about 8 minutes). Do not overcook them as they will cook further in the dal. Add 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of ground cumin, chopped green chilies (optional), and chopped tomatoes. Stir on high heat for about 2 minutes.

Step 5: Combine Dal and Vegetables

Pour the cooked and mashed dal into the pan with the sautéed vegetables. Add the frozen green beans and stir well. Do a taste test and add more salt if needed. Add crushed black pepper to taste. Cover the pan and cook on medium-low heat for a few minutes to allow flavors to meld.

Step 6: Prepare and Add Tadka/Tarka

In a separate pan, heat 2 tablespoons of oil. Add 4-5 dry red chilies and 1 teaspoon of Panch Phoron (or cumin seeds). Roast on low heat until fragrant. Add 1 large thinly sliced onion and 1/4 teaspoon of salt. Fry the onions on medium-high heat until they develop a light brown color. Add 1 tablespoon of ground coriander and stir for a few seconds. Pour the vegetable dal into this tadka mixture. Stir well to combine. Let the dal come to a boil, then switch off the stove.

Step 7: Garnish and Serve

Garnish the dal with chopped coriander leaves. Squeeze fresh lemon juice over the dal. Drizzle 1 tablespoon of freshly made ghee (optional) on top. Serve hot with rice or bread.

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

• If using a regular stovetop pressure cooker, cook dal for 8 minutes after reaching full pressure.

• Adjust the amount of water to achieve your desired dal consistency (thicker or runnier).

• Panch Phoron adds a unique smoky flavor; highly recommended over just cumin seeds for the tadka.

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

• Use different seasonal vegetables like peas, potatoes, or spinach.

• Skip the ghee for a vegan version, or use a plant-based oil instead.