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A quick lentil stew/soup with yellow lentils and some veggies.
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I made this with carrots and zucchini once, and with carrots and Brussels sprouts a week later. You can use any quick cooking lentils. If using split pigeon peas or green or yellow peas, add 5-10 minutes more of cooking time.
It might snow in Seattle tonight.. The seattle weather is changing every other minute! I froze my toes out on a walk out with Chewie.
I like a simple browned garlic tempering on the yellow lentils. A few spices and tomatoes make up the rest of the tadka.
Also, some other ways to use Brussels sprouts.. Bread them! and eat them as is as a snack or add them to your favorite pasta. or Curry them up in your favorite curry like the tomato onion here.
Yellow lentil Dal Stew/soup with Carrots and Zucchini/Brussels sprouts (Mung Daal)
A quick lentil stew/soup with yellow lentils and some veggies. Vegan and Glutenfree
Ingredients
- 1/2 cup yellow mung lentils or pink lentils, split skinless mung bean or red lentil, washed and soaked for atleast half an hour
- 1.5 -2 cups water, 1.5 for thicker consistency
- 1/2 teaspoon salt or more to taste
- 1/4 cup chopped carrots
- 1/4 cup chopped or grated zucchini, or 1/4 cup chopped Brussels sprouts
Tempering
- 2 teaspoons organic canola oil or any organic oil with high smoke point
- 1/2 teaspoon mustard seeds, Raee
- 1/4 teaspoon fennel seeds, Saunf
- 5-6 curry leaves
- a generous pinch of asafoetida, hing
- 1 green chili chopped or to taste, or red chili flakes
- 3 medium garlic cloves chopped or minced
- 1/4 teaspoon turmeric powder
- 1 medium tomato chopped
Instructions
- In a deep pan or pressure cooker, add oil and heat on medium
- Add mustard seeds an wait for them to sputter.
- Add the asafoetida, fennel seeds and curry leaves and mix. Cook for half a minute
- Add the chilli and garlic and cook for 5-7 minutes stirring frequently till the garlic browns up evenly.
- Add in the carrots and Zucchini or Brussels Sprouts or both. You can add some other veggies per preference. Cook for a minute.
- Add the tomato, turmeric and cook for 2-3 minutes until tomatoes get mushy,
- Drain the lentils and add them to the pan, add salt, and water and mix well.
- 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.
- 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.
- 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.
Notes
Nutritional values are based on one serving
Nutrition
Calories: 234kcal, Carbohydrates: 35g, Protein: 13g, Fat: 5g, Sodium: 242mg, Potassium: 685mg, Fiber: 15g, Sugar: 4g, Vitamin A: 3310IU, Vitamin C: 68.2mg, Calcium: 55mg, Iron: 3.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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This is the first ‘meh’ recipe for me from this site. I found it very bland, almost tasteless. It needs something!
Must’ve needed some salt. Moong dal often needs more. The right amount of salt will bring out the spice flavor
Can I make this in an Instant Pot ? how long would I cook it for and what would be the ratio of lentils to water /
Spectacular! We added some extra veggies and onions to ours and made a 12-person recipe in our large soup pot. Other than paring back the chilis a bit to suit our baby’s palette, we mostly stuck with the recipe as written. Highly recommended for a great one-pot meal.
Thanks!
I noticed that some of the recipes on the blog have a box that can be clicked to print them out and some do not. This one does not appear to. Is there a reason for this?
Love your stuff!