Mixed Vegetables Dal

Two weeks back my daughter had to come home in the middle of the week for an interview for a summer class. I asked her what she would like to dinner and she said comfort food - dal and rice. I made her this Mixed Vegetable Dal with rice. She was very happy. It is so easy to please college kids.

My family is loves vegetables so I used a lot of them. You can any combination of vegetables. We like it when they hold their shape so I used zucchini, carrots and beans. If you like it you can use eggplant.

You will need
1 cup toor dal or split pigeon peas
Mixed vegetables of your choice. I used
1 zucchini, diced
1 carrot, diced
1 handful bean, diced
1 tomato, diced
1 tomato, pureed
1 tbsp garam masala (I use rasam masala)
salt to taste

Tempering
1 tsp mustard seeds
1 tsp urad dal
1/2 tsp asafoetida
1 tsp turmeric powder
1 dried red chilli

1 tbsp oil (I use olive oil)

Wash and rinse the dal. Cook in a pressure cooker. I heat the pressure cooker and let it steam. I then add the whistle and pressure cook for 10 minutes. Turn off heat and let the pressure subside. Keep aside.

Add all the vegetables to a pan along with the pureed tomato and bring to a boil. Let the vegetables cook for a couple of minutes.

Next add the cooked dal and bring it to a boil. Add water if the consistency is too thick. At this stage consistency should be runny. Let it simmer on medium heat for a good 3-5 minutes.

During the last couple of minutes heat oil in a separate pan. Add the mustard seeds. When they sizzle add the other ingredients and turn off the heat.

Add the tempered oil to the dal and let it simmer for a couple more minutes.

The dal is ready. Serve with rice or poli.

Enjoy!