You are here

Masoor Or Arhar Dal With Vegetables

Madhuri.Dixit's picture
  Masoor/Arhar / toovar dal 2 Cup (32 tbs), hulled and split
  Ground turmeric powder 1⁄2 Teaspoon
  Chopped chinese parsley 3 Tablespoon (Coriander Greens Or Cilantro)
  Salt 2 Teaspoon
  Zucchini/2 medium-sized yellow squash, washed and sliced in rounds / 1/2 pound mushrooms, cleaned and sliced / 1 medium-sized eggplant, washed and cut in 3/4-inch cubes / 1 medium-sized onion, cut in half, 3 Medium, washed and sliced in rounds
  Tamarind paste 4 Tablespoon
  Sugar 1⁄2 Teaspoon
  Vegetable oil/Pure ghee 3 Tablespoon
  Whole black peppercorns 10
  Whole cumin seeds 1⁄2 Teaspoon
  Black mustard seeds 1⁄2 Teaspoon (Use Whole)
  Fenugreek seeds 10 (Use Whole)
  Dried hot red peppers 3 (Use Whole)

Clean and wash dal.
Put dal in 4-quart heavy-bottomed pot with 6 cups water and bring to boil.
If there is any scum, remove it with a spoon.
Add the turmeric and parsley and cover.
Lower heat and simmer gently until tender, about 1 1/2 hours, stirring every 15 minutes or so.
Add the salt, the vegetables you are using, tamarind paste, and sugar.
Cook another 15 minutes or until vegetable is tender.
In a 4-6-inch skillet, heat the 3 tablespoons of oil or ghee over medium-high heat.
When hot, put in the peppercorns, cumin seeds, mustard seeds, fenugreek seeds, urad dal, and lastly the red peppers.
When the mustard seeds begin to pop and the fenugreek and red pepper darken (this should take just a few seconds), pour the contents of skillet into the pot containing dal and vegetables.
Cover again and turn off heat.
To serve: Serve with plain rice and any meat, chicken, or fish dish of your choice.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

Rate It

Your rating: None
Average: 4.3 (16 votes)
Masoor Or Arhar Dal With Vegetables Recipe