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.
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.
- 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.