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Subzi Dal - Mixed Vegetables In A Yellow Lentil Gravy (GF, V)

Subzi Dal - Mixed Vegetables In A Yellow Lentil Gravy (GF, V)

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.

Subzi Dal - Mixed Vegetables In A Yellow Lentil Gravy (GF, V)

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.


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  • Coursemain course
  • Cuisineindian
  • Yield4 servings


Cooked yellow lentils (tuvar dal)
1 1/2 cups
Mixed vegetables
1 ½ cups
(cauliflower florets, thinly sliced green beans, finely diced carrots
Green peas, sweet corn)
Onion, thinly sliced
1 big
Piece ginger, cut into julienne
Tomato, chopped into small pieces (optional)
1 1/2 tsps
Cumin seeds
1 tsp
Aniseed/ saunf (optional)
1/2 tsp
Fenugreek seeds
1 tsp
Asafetida powder
1/4 tsp
Turmeric powder
1/2 tsp
Green chillies, slit lengthwise
Powdered jaggery (optional)
1 tsp
Lemon juice
1 tsp
to taste
Chopped coriander leaves for garnishing
1 tbsp


  1. 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.
  2. 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.
  3. 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.
  4. 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.