Amrita Veda
Nectarean Foods for Mind & Body


Mixed Dal


Preparation Time: 45-60 minutes

Kitchen Equipment: Pressure Cooker

Serves 6-7

Ingredients:

  • 1/2 cup chana dal, yellow split peas
    (Note* all dals available in Health Food Stores or Indian grocery stores)
  • 1/2 cup mung dal
  • 1/4 cup toovar dal, red gram dal
  • 1 1/2 tsp. salt
  • 10 curry leaves
  • 2 medium potatoes, grated raw
  • 1 cup grated raw pumpkin
  • 1 onion, chopped
  • 4 Tbsp. sunflower oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 pinch asafoetida, hing
  • 1 green chilli
  • 1 heaped tsp. sambhar masala - see basic recipes Masala
  • 1/2 tsp. garam masala - see basic recipes Masala
  • 1/2 tsp. turmeric powder
  • 1 heaped tsp. coriander powder
  • 1/2 tsp. lemon juice
  • 1 Tbsp. cilantro, fresh coriander leaves, washed and chopped

Method:

  1. Mix the beans together and wash twice in cold water.
  2. Drain well and place in a pressure cooker with fresh water, _ tsp. salt and 5 of the curry leaves. Cook until tender, about 15 minutes, depending on your pressure cooker.
    ( Note: If you do not own a pressure cooker, you can prepare the beans by first washing them, then soaking in water overnight. Rinse, drain and simmer in a large pan with fresh water for about 1 hour.)
  3. Shred the potato and pumpkin with a fine grater.
  4. Peel and chop the onion. Place in a blender and grind to a liquid paste. Set aside.
  5. In a blender, grind the cooked beans with 2 cups water.
  6. Heat oil in a large saucepan. Add mustard seeds. When the mustard seeds pop, stir in cumin, asafoetida, chilli and the remaining 5 curry leaves.
  7. Add onion paste and cook over low-medium heat until light brown.
  8. Add sambhar masala, garam masala, turmeric and coriander powder. Stir well.
  9. Add shredded pumpkin, potato and _ cup water. Cover and let simmer over medium heat until the vegetables are tender, about 10 minutes. Stir occasionally.
  10. Mix in the blended beans plus an additional 1 _ cups water.
  11. Season with lemon juice and 1 tsp. salt.
  12. Simmer the dal for several minutes more.
  13. Garnish with chopped cilantro.
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