Daal

Yellow lentil Dal Stew/soup with Carrots and Zucchini/Brussels sprouts (Mung Daal) vegan glutenfree

A quick lentil stew/soup with yellow lentils and some veggies. I made this with carrots and zucchini once, and with…

Recipe

Yellow lentil Dal Stew/soup with Carrots and Zucchini/Brussels sprouts (Mung Daal)

A quick lentil stew/soup with yellow lentils and some veggies. Vegan and Glutenfree

1/2 cup yellow mung lentils or pink lentils (split skinless mung bean or red lentil, washed and soaked for atleast half an hour)
1.5 -2 cups water (1.5 for thicker consistency)
1/2 teaspoon salt or more to taste
1/4 cup chopped carrots
1/4 cup chopped or grated zucchini (or 1/4 cup chopped Brussels sprouts)

1
In a deep pan or pressure cooker, add oil and heat on medium
2
Add mustard seeds an wait for them to sputter.
3
Add the asafoetida, fennel seeds and curry leaves and mix. Cook for half a minute
4
Add the chilli and garlic and cook for 5-7 minutes stirring frequently till the garlic browns up evenly.
5
Add in the carrots and Zucchini or Brussels Sprouts or both. You can add some other veggies per preference. Cook for a minute.
6
Add the tomato, turmeric and cook for 2-3 minutes until tomatoes get mushy,
7
Drain the lentils and add them to the pan, add salt, and water and mix well.
8
Pressure cook for 1 whistle (5 minutes on high pressure after pressure indicator turns on) or cook covered on low for 20-30 minutes until the lentils are tender and mushy.
9
Serve hot topped with chopped cilantro leaves or red chili flakes, with Roti/Naan Indian flat bread, Rice, dry veggie subzis or as a soup with garlic bread.
10
To refresh the daal the next day, in a small pan, add a teaspoon of oil, heat on medium, add 1/4 teaspoon mustard seeds, 3-4 curry leaves and chili flakes. Wait for the mustard seeds to sputter. Pour this over the heated Daal and serve.