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A quick lentil stew/soup with yellow lentils and some veggies.Â
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I made this with carrots and zucchini once, and with carrots and Brussels sprouts a week later. You can use any quick cooking lentils. If using split pigeon peas or green or yellow peas, add 5-10 minutes more of cooking time.
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It might snow in Seattle tonight.. The seattle weather is changing every other minute! I froze my toes out on a walk out with Chewie.
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I like a simple browned garlic tempering on the yellow lentils. A few spices and tomatoes make up the rest of the tadka.
Also, some other ways to use Brussels sprouts.. Bread them! and eat them as is as a snack or add them to your favorite pasta. or Curry them up in your favorite curry like the tomato onion here.
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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
Ingredients Â
- 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
InstructionsÂ
- 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
Calories: 234kcal, Carbohydrates: 35g, Protein: 13g, Fat: 5g, Sodium: 242mg, Potassium: 685mg, Fiber: 15g, Sugar: 4g, Vitamin A: 3310IU, Vitamin C: 68.2mg, Calcium: 55mg, Iron: 3.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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In other news, not all is well with some amazing rescue and rehab organizations(Wildlife Friends foundation and Elephant Nature park) in Thailand.
The authorities are confiscating all animals under their care(100s of wild animals). The animals are being trapped, abused and taken away under false pretenses. Mainly because the organizations were trying to highlight elephant poaching in some national parks and the involvement of officials and politicians. The last time the animals were confiscated, they never came back.
Please join me in supporting the Petition here and more details and actions on their facebook page here.
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Hey Richa, the dal looks yummy! I can totally survive on dal every single day of my life. I am with you on the pettition and will definitely sign it.
Thank you Ambika!
Mmmm I could totally go for a big bowl of this with a side of homemade Naan; this looks soooo good Richa!
This will be a must make this week 🙂
Thanks Heather.. dont forget to check out my stuffed Naan to go with it!
Homemade Dal-I’m sold! I’m going to make this for dinner this week. What a delicious way to get my family to eat their veggies!
Thanks Kavi!
Amazing clicks Richa!! I like your style of making the dal.
Ugh, so sad about the elephants. They are beautiful animals. Thanks for the information.
The recipe sounds great. Brussels Sprouts in an Indian recipe is so inventive.
Thanks Maud. just spreading the word so we all can put enough pressure for some changes.
this soup looks so thick and comforting. i’m definitely making this. and how can i not, considering it has brussels sprouts it them, which are my favorite!!
thank you for the info about the petition. elephants are such kind, gentle creatures, it’s so sad that they aren’t treated with the respect they deserve.
Let me know when you do make it Caitlin!
Yup, some of the videos of the captures are really heart wrenching.
i just signed the petition. these people are crazy. how can they be so cruel and insensitive? i feel very sad when i see or hear people behaving so inhumanly and cruel.
when i saw your recipe in the inbox, i was like again a coincidence. i had just made dal yesterday. and more co incidence… i added the same spices and herbs that you have added…. except for adding the veggies in the dal.
Thanks for supporting the petition Dassana. It happens everywhere.. now with social networking, we get to know more about it and can help stop it.
Daal is just so much comfort food. Guess our tastebuds think alike!
Awesome recipe dear. Bookmarked
Aarthi
https://www.yummytummyaarthi.com/
I’m going to make this for dinner tomorrow 🙂
I have a big ‘ol bag of yellow lentils that I need to use up so this is perfect.
Thanks for the info on the wild animal rescue. So sad. I’m definitely signing that petition!
Thanks for supporting the petition Isobelle. Hope you like the is lentil soup!