Yellow lentil Dal Stew/soup with Carrots and Zucchini/Brussels sprouts (Mung Daal)

A yellow lentil stew in a bowl on a dark blue background

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5 from 2 votes

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

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Glutenfree, Indian, Vegan

Keyword: Gluten free daal, vegan daal, vegetable daal

Servings: servings

Author: Vegan Richa

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

US Customary - Metric

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

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