Mixed Vegetable Dal

Ingredients

• 3/4 cup toor dal (red gram/ lentil)
• 6-8 pieces drumstick, fresh or frozen, cut into 2-3-inch pieces
• 1 1/2 cups bottlegourd or ashgourd, cut into 1/4-inch cubes
• 1 cup carrots, cut into 1-inch thin pieces
• 1 1/2 cups plantain, cut into 1-inch thin pieces
• 1/ tsp turmeric powder
• Salt to taste

For Masala

• 1 tbsp cumin seeds (jeera)
• 2 red chillies
• 1/2 cup coconut, freshly grated or dried
• 1/2 tsp vegetable oil

For Seasoning

• 1 1/2 tsp sesame oil or any vegetable oil
• 1 tsp urad dal (split black gram)
• 1/2 tsp mustard seeds
• 5-6 curry leaves

Preparation

1. Cook the toor dal in the pressure cooker with 2 cups water and turmeric powder for about 3-4 whistles (10 minutes).
   
   
2. Heat 1/2 tsp oil in a small pan and fry the red chillies for the masala.
   
   
3. In a small coffee grinder or spice grinder, grind the red chillies, cumin, and coconut into a coarse paste with a little water and set aside.
   
   
4. In a medium saucepan, add 1 1/2 cups of water, salt, turmeric power, and all the vegetables. Cover and cook on medium heat until the veggies are tender but not mushy.
   
   
5. Add the ground masala paste and cook for 1-2 minutes until the raw flavor is gone.
   
   
6. Add the cooked toor dal and salt and remove from heat.
   
   
7. Heat the sesame oil in a small pan for the seasoning. Add the urad dal and fry until almost golden. Add the mustard seeds and fry for a few seconds until they start to pop. Add the curry leaves and fry for a couple of seconds. Pour the seasoning over on the mixed-vegetable dal. Place the dal back on the heat and let simmer until it comes to a boil, and remove from heat.
   
   
8. Serve the mixed-vegetable dal hot, with plain rice ghee (clarified butter), and pappadums.

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