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Export 12 ingredients for grocery delivery
Step 1
In a deep pan or pressure cooker, add oil and heat on medium
Step 2
Add mustard seeds an wait for them to sputter.
Step 3
Add the asafoetida, fennel seeds and curry leaves and mix. Cook for half a minute
Step 4
Add the chilli and garlic and cook for 5-7 minutes stirring frequently till the garlic browns up evenly.
Step 5
Add in the carrots and Zucchini or Brussels Sprouts or both. You can add some other veggies per preference. Cook for a minute.
Step 6
Add the tomato, turmeric and cook for 2-3 minutes until tomatoes get mushy,
Step 7
Drain the lentils and add them to the pan, add salt, and water and mix well.
Step 8
Pressure cook for 1 whistle (5 minutes on high pressure after pressure indicator turns on) or cook covered on low for 20-30 minutes until the lentils are tender and mushy.
Step 9
Serve hot topped with chopped cilantro leaves or red chili flakes, with Roti/Naan Indian flat bread, Rice, dry veggie subzis or as a soup with garlic bread.
Step 10
To refresh the daal the next day, in a small pan, add a teaspoon of oil, heat on medium, add 1/4 teaspoon mustard seeds, 3-4 curry leaves and chili flakes. Wait for the mustard seeds to sputter. Pour this over the heated Daal and serve.