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yellow lentil dal stew/soup with carrots and zucchini/brussels sprouts (mung daal)

5.0

(1)

www.veganricha.com
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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 2

Cost: $10.95 /serving

Ingredients

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Instructions

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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.

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