This Vegetable mung dal l One pot recipe is very popular in our household. It is easy to make, is healthy and can be easily adapted; so what’s not to like?!
Dal is a dish that is consumed in plenty all over the Indian sun continent. From simple boiled ones to the rich buttery ones, you will find them all. Some are more popular in certain regions or households than the other. In our Assamese (from Assam, a state in North East India) family, the mung dal, made with split yellow mung beans is one of the more popular ones. I use the split yellow mung beans to make a variety of dishes depending upon the mood and the occasion. So I do have it stocked in my pantry.
On this occasion, I wanted to make a simple and nutritious dal to go with some Assamese style side dishes to make up a comforting meal. This dal is full of vegetables, has fresh spices and cooks in 15-20 minutes. And yes, all in one pot. You can just let it simmer away in a corner while you get on with the rest of the dishes.
This dal takes me back to my birthplace in Assam when ma would make this for me often and the very thought of it is so comforting.
I have added a spoonful of ghee towards the end of this recipe. If you follow a vegan diet, you can easily omit this and enjoy the dish. It will still taste good. A dash of lemon after the dal is cooked will taste good with this.
This is a simple, no fuss dal, perfect for a simple meal. This protein rich dal tastes great on it’s own too and can easily be had as a nourishing soup with a dash of lemon. The last time I made it, we enjoyed this dal with some boiled rice, Assamese style mashed potato, some Assamese style roasted and smoked aubergine, along with some poppadoms, pickle, lemon and green chilli for a full fledged Assamese style comfort meal.
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Vegetable mung dal l One pot recipe
- 1 cup mung dal, washed and drained
- 1 cup finely chopped carrots
- ½ cup finely chopped French beans
- 5-6 cloves of garlic, finely chopped
- 1 inch piece of ginger, finely chopped
- 5 cups of water
- 1 tsp ghee
- a small bunch of coriander, chopped
- Add the washed and drained lentils to a bowl along with the carrots, beans, ginger, garlic and water.
- Place the pot over high heat, stir, cover and bring to a boil.
- Reduce the heat and simmer till the lentils are cooked completely. Keep stirring in between. Add more water if it gets too thick.
- Add the turmeric powder and stir well.
- Stir in the chopped coriander and ghee and remove from heat.
- Simmer for a few seconds and remove from heat.
- Serve hot as a soup on its own or with some bread ; or with some boiled rice. We had ours with some boiled rice, Assamese style roasted and smoked mashed aubergine (bengena pura pitika) and Assamese style mashed potatoes (aloo pitika).
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Until next time,