The ONLY Vegetable Lentil Dal Recipe You’ll Ever Need | Veg Dal Recipe

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being healthier.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is more affordable and retains nutrients.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Bell pepper provides flavor without heat.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can mimic the flavor profile at a lower cost.

Take 1/4 cup each of red lentils, yellow split Moong lentils, and yellow split peas and wash them very well.

Put the washed lentils in a pressure cooker with 1 teaspoon turmeric powder, 1 teaspoon salt, and 3 cups of hot water. Add 1 teaspoon of oil to prevent foaming.

For a stovetop pressure cooker, bring to full pressure on high heat, then lower to low and pressure cook for 8 minutes. For an Instant Pot, pressure cook for 10 minutes.

While the dal is cooking, prepare the vegetables: cut cauliflower into small florets, carrots into different shapes, and chop chayote into small cubes, discarding the central seed. Keep sweet potatoes in water to prevent discoloration.

Heat oil in a pan over medium-high heat. Once hot, add sweet potatoes, carrots, and chayote. Add 1/2 teaspoon turmeric powder and stir for a few minutes.

Add 1 tablespoon each of finely grated ginger and garlic, stir on medium-high heat for a few minutes, then cover for about 2 minutes.

Add cauliflower and, if using fresh green beans, add them now. Add 1 teaspoon salt and stir for another 3-4 minutes on medium-high heat.

Add 4 tablespoons of water, cover, and simmer on low heat until the veggies start to get tender.

After the dal is done, allow the pressure to release naturally before opening the lid. Use a wooden spoon or whisk to mix the dal until smooth. Add 1 cup of hot water for a runnier consistency if desired.

Check the veggies; they should be tender but not falling apart. Add 1 teaspoon Kashmiri red chili powder, 1 teaspoon ground cumin, chopped green chilies (if using), and tomatoes. Stir on high heat for about 2 minutes.

Add frozen green beans and cover on medium-low heat for a few minutes.

In another pan, heat oil and add dry red chilies and 1 teaspoon Panch phoron. Roast on low heat until fragrant, then add thinly sliced onions and 1/4 teaspoon salt.

Fry the onions on medium-high heat until they start to brown, but not too dark. Add 1 tablespoon ground coriander and stir for a few seconds.

Add the vegetable dal to the onion mixture and let it come to a boil. Switch off the stove and add chopped coriander leaves, a squeeze of fresh lemon juice, and 1 tablespoon of freshly made ghee.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary