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Shaak wali Daal

A wholesome dal made using single pieces of vegetables waiting to be used up to clean the refrigerator.
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Cook Time 35 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1/2 cup yellow moong dal
  • 1/4 cup tuvar/arahar dal/split pigeon peas
  • 3 cups vegetables diced (onion, potato, tomato, carrots, peas, beans, cauliflower, pumpkin, bottle gourd, zucchini)
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons coriander and cumin powder
  • salt to taste
  • To temper
  • 1 teaspoon cumin seeds
  • 1 spring curry leaves
  • 2 dry red chilies
  • a pinch of asafetida
  • 1 tablespoon ghee/oil
  • lemon wedges to serve

Method
 

  1. Wash the dals changing the water 2-3 times and soak them for 30 minutes.
  2. While the dals are soaking chop the vegetables into equal size cubes.
  3. Discard the water in which the dals have been soaking.
  4. In a large sauce pan or heavy bottom pan Add the dals, vegetables, 4-5 cups of water, spices and salt.
  5. Bring it to a boil on a high flame, skim off the scum that floats up on the top.
  6. Once the dal has come to a boil turn down the flame and cook the dal for 20 to 30 minutes or until the the dals and vegetables have cooked well.
  7. Once cooked give the dal mixture a vigorous mix using the traditional dal churner or a whisk until the mixture turns homogeneous.Transfer the dal to a serving pot.
  8. In a separate pan/tempering pan add the oil/ghee, cumin seeds, red chili and asafetida. Once the cumin sizzles add the curry leaves and quickly spread the tempering over the dal and give it a rough mix.
  9. If you want garnish with chopped coriander leaves.
  10. Serve with Roti or rice with lemon wedges on side.

Notes

The vegetables mentioned in the ingredients list are a guide to the veggies you can use in this dal. I have not used any greens because I wanted the Dal to remain yellow and not take up green color. If you want you may add any greens you have access too.