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Mixed Vegetable Moong Daal
Mixed Vegetable Moong Daal Recipe
Ingredients
oong daal
(about 1 full cup/coffee mug)
ginger (take some fresh ginger, peel the skin,
and liquify in the blender to a paste-like
consistency
the amount of ginger to be taken would
depend on your taste
don't take too much though)
fresh cilantro
(green coriander leaves) 1/2 a bunch
(cleaned, washed, and chopped into pieces)
Method
Dry roast the moong daal in a pan or a wok in low heat for a few
minutes by
stirring constantly. Keep on stirring till a wonderful aroma comes
out. Keep
aside. In a separate pan heat quite a lot of water (depending on
how liquidish
you want your daal to be ).The water should be very hot. Take a
big, deep pan
with a lid. A stock pot would be fine. Pour the oil in it and set
at medium-high.
After the oil is heated, put the ginger paste, jeera, and green
chillies in it. Stir
constantly and saute at medium to medium-low heat. After a few minutes,
add
the veggies and the daal, and the haldi. Then add the hot water.
Then add the
salt and the chopped cilantro.
Cover the pan and maintain the heat at medium-high. Keep covered
with the
pan lid throughout to retain the aroma of the fresh vegetables and
the cilantro.
After about 35 minutes, check and see if the daal is boiled and
close to being
soft and mashy. The vegetables would also be done by then. If not,
add some
more hot water. Adjust the salt amount if you add water. The whole
thing
should be done in another 15 minutes. Finally, add the fresh lemon
juice and
then serve with hot basmati rice.
fresh chopped vegetables
(cauliflower, carrots,
radish or turnip (mooli),
butternut squash or acorn squash
(pumpkin),
and sweet peas)
fresh lemon (1/2)
canola oil or any cooking oil
(1 tablespoon)
jeera (about 1 tbsp)
green chillies (chopped)
turmeric powder (little, for color)
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