Mixed Vegetable Masala Dal
Mixed Vegetable Masala Dal is an easy pressure-cooker recipe. Chop the vegetables, grind the masala paste, and let the pressure cooker do your cooking. This healthy vegetarian/vegan recipe is great for those busy work days when you want something quick but tasty and nutritious.
Servings: 4-6
Cooking Time: 20 minutes
Ingredients
- 3/4 cup toor dal (red gram/red lentil)
- 2 cups cabbage, finely chopped
- 2 cups potatoes, cut into 1/2-inch cubes
- 1/4 tsp turmeric powder
- Salt to taste
For Masala
- 5 tbsp coconut, freshly grated or dried
- 1 tsp poppy seeds (khus-khus)
- 2 tsp coriander seeds (dhania)
- 3-4 green chillies
- 1/2-inch piece ginger, chopped
For Seasoning
- 2 tsp vegetable oil
- Asafoetida powder (hing), a pinch
- 1 tsp mustard seeds (rai)
- 5-6 curry leaves
Preparation
- In a spice grinder or coffee grinder, grind all the masala ingredients into a mixture or paste and set aside.
- Place the toor dal, vegetables, turmeric powder, a little salt, and masala along with 4-5 cups of water in a large pressure cooker container. Pressure-cook for 5-6 whistles (about 15 minutes) or until cooked and let cool a little.
- Heat the oil in a medium saucepan. Add the asafoetida powder and mustard seeds and fry until the seeds start to pop. Add the curry leaves and fry for a second and pour the mixed vegetable masala dal into the saucepan.
- Adjust salt and water as needed to get the consistency you want and let the dal come to a boil and remove from heat.
- Serve the mixed vegetable masala dal hot with plain rice and pappadums.
Category: Dals and Soups - Members, Dals and Soups - No-Onion No-Garlic - Members, Vegan Eggless Baking - Members