I’ve been cooking a lot of dals lately, and I’m sharing one of my recipes today. Dal is an Indian dish made by simmering beans or peas (usually without their skins and split in half) in water then seasoned with various spices. Dals are a great addition to any meal, they are usually high in fibre, iron, protein, and contain a plethora of B vitamins, which can help you feel more energized.
|Mixed Dal with Vegetables|
Interestingly, dal refers to both the dish, and the bean/ pea that the dish is made from. The most common beans/ peas used for dals include the mung dal, toor dal, urad dal, channa dal, yellow split peas, or red/ yellow lentils. I used an equal amount of mung and urad dals for this recipe. Feel free to experiment!
|Wash mung dal and urad dal, soak in water for 1 hour, then drain|
|Sauté ginger over medium heat with oil for 1 minute, then add turmeric|
|Add in drained mung dal and urad dal, sauté for 1 minute
Add water, bring to a boil then simmer for 20 minutes
In addition to the dal, this dish also calls for sautéed vegetables. First heat up some oil and wait until it’s medium- hot, then add mustard seeds and immediately put a lid on the pan to prevent them from jumping out. As soon as they’ve quieted down, add the cumin seeds, bay leaves, and the minced chilies and sauté for half a minute. Then add the cut up vegetables. The process of adding spices to hot oil is commonly used in Indian cuisine to build up the flavour of the dish. It toasts the spices to release their flavour into the oil, the sequence is also carefully timed so all the spices finishes cooking at the same time without any burning.
|Toast spices in oil (see above), then add cubed eggplant and carrot
Sauté vegetables for 5 minutes
|Pour dal into the vegetable mixture and simmer for 10 minutes.
Season with salt and garam masala.
|Mixed dal with vegetables, best served hot with rice|
- 1/2 cup dried mung dal
- 1/2 cup dried urad dal
- 5 tbsp oil, divided
- 2 tbsp ginger, minced
- 1 L water (approx), divided
- 1 tsp mustard seeds
- 1 tsp cumin seed
- 2 bay leaves
- 2 green chilies, seeded and minced
- 1 eggplant, cubed
- 2 carrots, 1/2 inch segments
- 1/2 tsp garam masala
- Salt to taste
- Wash and soak the mung and urad dals for 1 hour, drain.
- In a deep pot, heat 2 tbsp of oil, when hot, add ginger and sauté for 1 minute, add turmeric and sauté for 15 seconds.
- Add the drained dals and sauté for 2 minutes to toast gently, then add 800 mL of water, bring to a boil and then simmer for 20 minutes.
- In a separate large pan, heat up 3 tbsp of oil, when hot, add mustard seeds and immediately put a lid on the pan to prevent the seeds from popping out. When the seeds have finished popping, add the cumin seeds, bay leaves, and green chilies. Cook for 30 more seconds.
- Add eggplant and carrots and cook for 5 minutes. Pour the cooked dal into the vegetable pan along with 200 mL of water and simmer for 10 minutes to allow the flavours to blend.
- Season with garam masala and salt before serving with rice.