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A wholesome and comforting lentil stew packed with mixed vegetables, aromatic spices, and a flavorful tempering. This one-pot meal is perfect with rice or roti for a nutritious and satisfying dinner.
For 4 servings
Pressure Cook the Dal
Sauté Vegetables and Spices
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A wholesome and comforting lentil stew packed with mixed vegetables, aromatic spices, and a flavorful tempering. This one-pot meal is perfect with rice or roti for a nutritious and satisfying dinner.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 330.04 calories per serving with 13.9g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Prepare the Tempering (Tadka)
Garnish and Serve
You can make this recipe with masoor dal (red lentils), moong dal (yellow lentils), or a mix of different dals (panchmel dal).
Feel free to add other vegetables like cauliflower florets, diced potatoes, spinach, or bottle gourd (lauki).
For a 'satvik' version, simply omit the onion and garlic. The flavor will still be delicious due to the other spices.
For a richer dal, stir in 1-2 tablespoons of cream or coconut milk at the end of the simmering step.
Lentils are an excellent source of protein, which is essential for building and repairing tissues, making enzymes, and supporting overall muscle health.
The combination of lentils and various vegetables provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
This dal is loaded with vegetables like carrots, beans, and tomatoes, offering a wide range of essential nutrients including Vitamin A, Vitamin C, potassium, and iron.
Being low in saturated fat and cholesterol, and high in fiber and potassium, this dish contributes to better cardiovascular health by helping to manage blood pressure and cholesterol levels.
One serving of Vegetable Dal (approximately 1 cup or 265g) contains around 280-320 calories, depending on the amount of oil and ghee used.
Yes, Vegetable Dal is exceptionally healthy. It's a balanced meal rich in plant-based protein from lentils, dietary fiber from vegetables, and essential vitamins and minerals. It's low in fat and great for heart health and digestion.
Absolutely. To cook without a pressure cooker, soak the dal for at least 1-2 hours. Then, cook it in a deep pot with 4-5 cups of water. Bring to a boil, then simmer on low heat for 45-60 minutes, or until the dal is completely soft and mushy. Proceed with the rest of the recipe as directed.
This recipe is very versatile. You can use masoor dal (red lentils), which cooks faster, or moong dal (split yellow lentils). A combination of toor and masoor dal also works wonderfully.
Leftover dal can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months. Thaw completely before reheating on the stovetop or in the microwave, adding a little water to adjust the consistency.