Mixed Vegetable Dal Recipe | How to make Mixed Vegetable Dal for Roti | Gluten Free Recipe

Hi Supermoms,

A great tasting 'Dal' can brighten up any meal. Dal features in my menu at least four to five times a week.  I make tawa chapathi or phulkas for dinner frequently, especially during the winter months. I love making a quick , simple and seasonal vegetable loaded dal  to serve as an accompaniment to the flatbreads. 

This week I made a snake gourd, beetroot and carrot dal in the pressure cooker. I prefer using moong dal when I make dal for dinner as it is much lighter . I added onions, tomatoes, ginger and garlic to the dal making it more tasty and tangier too. 

This dal does not need much time or effort to cook. Add all the ingredients into a pressure cooker or a slow cooker and your dal will be ready in minutes. 

The mixed vegetable dal is tempered twice and I would recommend that you do not skip the second tempering as it adds so much flavour and taste to the dish. 

Thinking of new side dishes to cook and serve along with the flatbreads can be stressful. Now you have this dal recipe to add to your weekly menu. You can try different combination of vegetables. You can also try using different dals/lentils. So many possibilities. 

Mixed Vegetable Dal Recipe :

Preparation time : 10 minutes

Cooking time : 25 minutes

Serves : 4

1 cup = 250 ml cup

Ingredients :

1 snake gourd ( de-seeded and cut into roundels)

1 carrot ( peeled and chopped)

1 beetroot ( peeled and chopped)

1 onion ( thinly sliced)

1 tomato ( finely chopped)

1/4 teaspoon turmeric powder

1/2 cup moong dal ( washed twice)

2 &1/2 cups water 

salt to taste

For 1st tempering :

2 teaspoons oil ( coconut or sesame)

1/2 teaspoon cumin seeds/jeera

1 dry red chilli ( adjust according to your spice preference)

1 green chilli ( chopped roughly)

1/2 " ginger ( peeled and finely chopped)

2-3 garlic cloves ( finely chopped)

For Final Tempering :

2 teaspoons ghee/clarified butter ( you can also use oil)

1/4 teaspoon mustard seeds

pinch of asafoetida

1 dry red chilli ( optional) 

For garnish( optional) :

Fresh mint leaves or coriander leaves ( roughly chopped)

Method :

1. Heat a pressure cooker with oil and temper with all the ingredients given under 'For 1st Tempering'.

2. Once the garlic is slightly brown, add the onions , tomatoes , mix well and keep stirring for at least 1 minute over medium flame.

3. Now add all the other vegetables .

4. Add turmeric powder, salt and mix well.

5. Lightly cover and cook the vegetables for 5 minutes.

6. Now add the washed moong dal, water, cover and pressure cook over medium flame for upto 4 whistles.

7. Switch off and open the cooker only after the pressure releases completely.

8. Heat oil in a small pan with ghee or oil and temper with mustard seeds and asafoetida. 

Chef tip : You can also add dry red chilli . You can garnish the dal with coriander/mint leaves before you do the final tempering. 

9. Pour the tempering over the dal , mix and serve.

Your delicious and wholesome mixed vegetable dal is now ready .

Happy Cooking!

With love,

Masterchefmom