• 1 full cup – moong dal
• 1 inch – Ginger (peel and liquefy in the blender to a paste-like consistency)
• 1/2 a bunch – fresh Cilantro (green coriander leaves) (cleaned, washed, and chopped into pieces)
• 1 tbsp – cumin (jeera)
• 3 – Green chillies (chopped)
• a little – Turmeric powder
• 1/2 cup – freshly chopped vegetables (cauliflower, carrots, radish or Turnip (Mooli), Butternut squash or acorn squash (pumpkin), and sweet peas)
• 1/2 – fresh Lemon
• 1 tbsp – Canola Oil or any cooking oil
• 1 tsp – salt
- Dry roast the moong dal in a pan or a wok in low heat for a few minutes by stirring constantly. Keep on stirring till a wonderful aroma comes out. Keep aside. In a separate pan heat quite a lot of water (depending on how watery you want your dal to be ). The water should be very hot.
- Take a big, deep pan with a lid. A stock pot would be fine. Pour the oil in it and set at medium-high. After the oil is heated, put the ginger paste, jeera, and green chillies in it. Stir constantly and saute at medium to medium-low heat. After a few minutes, add the veggies and the dal, and the haldi. Then add the hot water. Then add the salt and the chopped cilantro. Cover the pan and maintain the heat at medium-high. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro.
- After about 35 mins, check and see if the dal is boiled and close to being soft and mushy. The vegetables would also be done by then. If not, add some more hot water. Adjust the salt amount if you add water. The whole thing should be done in another 15 mins.
- Finally, add the fresh lemon juice and then serve with hot basmati rice.
Recipe courtesy of Shyamolika