Printable version here.
I saw this Subzi Dal featured in some magazine quite a while back. I have an idea I must have come across it while waiting to see the doctor or dentist or some such place because I never did write it down. All I remember is the name and that it was made with cooked lentils and some vegetables, and it seemed to me a perfect idea to combine both in one dish instead of cooking the two separately.
So using the idea, I have come up with my own recipe for this using ingredients and quantities to suit our tastes. While I have used yellow lentils (tuvar dal) here this can also be made with split moong lentils (moong dal) or split puy lentils (masoor dal).
So whenever I need cook up something wholesome but quickly for dinner, to serve along with chappathis, this tends to be one of my choices. I usually cook dal in a slightly larger quantity than required, and then freeze the rest in 3 or 4 single use portions. This way I usually always have dal to use.
1 ½ cups cooked yellow lentils (tuvar dal)
1 ½ cups mixed vegetables
(cauliflower florets, thinly sliced green beans, finely diced carrots,
green peas, sweet corn)
1 big onion, thinly sliced
1” piece ginger, cut into julienne
1 tomato, chopped into small pieces (optional)
1½ tsp oil
1 tsp cumin seeds
½ tsp aniseed/ saunf (optional)
1 tsp fenugreek seeds
¼ tsp asafetida powder
½ tsp turmeric powder
2 green chillies, slit lengthwise
1 tsp powdered jaggery (optional)
1 tsp lemon juice
salt to taste
1 tbsp chopped coriander leaves for garnishing
Steam cook or microwave the mixed vegetables at 100% for about 4 minutes, till they’re just cooked and still firm. Mash the yellow lentil well and keep both aside.
In a pan, heat the oil and add the cumin, aniseed/ saunf (if using) and fenugreek seeds. Stir a couple of times and add the asafetida powder. Stir once (do not allow to burn) and add the ginger julienne and sliced onion. Sauté till the onion is soft.
Add the steamed vegetables and the mashed lentils. Add a cup (or a little more if you think you need to) of water, the turmeric powder, green chillies, tomatoes (if using, I didn’t) and the salt. Mix well and bring to a boil. Then simmer the mixture for about 5 minutes till the vegetable-lentil mixture is well blended and a bit thick in consistency. If you are using jaggery, then add it at this point.
Take the dal off the heat. Add the lemon juice, mix well and garnish with the chopped coriander. Serve warm with chappathis, parathas, naan or rice.
This Subzi Dal is my submission for Yellow and Orange which is the theme for October at The Heart Of The Matter.
Now to a couple of other blog related matters. Thank you very much Curry Leaf, for thinking my blog to be cool and giving it the Butterfly Award.
Rachel and I have Italy in our Ovens this time with Apricot Pistachio Biscotti. Do step across and take a look.