Spicy Zucchini n vegetable Dal/ Roasted Yellow Lentil with Spices, Zucchini and Other Vegetables
5:57 AM
Ever since I saw this dal at Sangeeta’s blog I knew I have to try it. Though its not new for me, as in winter it’s a staple in most Bengali homes to have dals with veggies like carrots, cauliflowers, beans, peas and tomatoes. My Maa also makes an awesome lauki dal (bottle gourd) with coconut and a little hint of ghee. But this bright summery yellow colour of sangeeta’s dal with those velvety pieces of zucchinis tempted me enough to go to the market and bring home another couple of my new friends. In Bengal Yellow lentil or Mung Dal is never cooked raw, it is first dry roasted till aromatic then washed and cooked in various ways. This dry roasting gives it a nice nutty aroma, which I always love. As a kid veggie dal was something my maa used to serve before we left for school. She used to make it in numerous ways. Sometimes with raw papaya or with bottle gourd or bitter gourd or with a medley of vegetables. Maa almost always added some freshly scraped coconut and bhaja masla to it. I still can remember the smell of those morsels with veggie dal, rice, omlette and tomato chutney that Maa or Baba used to feed us before leaving for school. So guided by that nostalgia, I wanted to make something that would be little spicy and would be laden with the goodness of vegetables. My plan was to wrap up my lunch with rice and this dal or mostly with some tomato pickle at the sides. So I searched again in the blogosphere and stumbled upon Souganya’s vegetable dal with roasted spices. That was exactly what I was looking for. So with these two healthy lentil dishes as my inspiration, I created my own and here is what I made.
Spicy zucchini and vegetable Dal
Ingredients:
Yellow lentil (Mung Dal): 1 cup
Zuchini and other vegetables: chopped 4 cups (I used carrots, beans, zucchini, cauliflower, peas bottle gourd,and potato)
Grated Ginger: 1” piece
Turmeric
Salt
For tempering:
Cumin seeds: ½ tsp
And dry red chillies: 1 piece
Spice mix:
Urad dal: 1tsp
Bengal gram lentil: 1 tsp
Bengal gram lentil: 1 tsp
Cumin: 1 tsp
Coriander: 1 tsp
Red chillies: 3
Black pepper: ½ tsp
Grated Coconut : 4 tbsp
Oil: 2 tsp
Method:
Heat a pressure cooker and roast the tallow lentil till a fried aroma comes. This should be done by continuously stirring, as yellow lentil is very prone to burning. Wash the dal and pressure-cook with 3 cups of water on medium for one whistle. Switch off the heat and dissipate the steam either by holding a spatula under the pressure or by holding the cooker under cold running water. Remove the lid.
Now add the washed veggies, grated ginger, turmeric and salt. Cook for 7-8 mintes or till the veggies are cooked and soft. Keep aside.
While the veggies are being cooked heat 1 tsp oil and roast the spices under spice mix except coconut. Roast for 2-3 minutes or the spices change colour. Add the coconut and roast for another minte. Grind to a coarse powder.
Now heat the remaining oil and add the tempering spices. Once they start to splutter pour the lentil mixture. Give a quick stir.
Adjust seasoning and bring to a boil. Before taking off from heat mix in all the ground spices. Mix well and serve with rice or Luchi (puri).
Sending this to MLLA:24 a monthly legume recipe event started by Susan and this time hosted by Diana of Spain in Iowa. Vegetable Marathon: carrots an event started by Silpa and this time hosted by PJ at Seduce your taste buds.
Tags:
Bengali dal. Lentil, Lentil with vegetables, carrot dal, zucchini lentil, veggies lentil, coconut, coconut with vegetables, coconut in lentil, coconut with roasted spices, roasted spices, bhaja masala, bengali spices, bottle gourd, pumpkin, yellow lentil, yrad dal, mung dal. moong daal, mug dal, dal chawal, lentil with rice, freshly ground spice mix, cumin, red chillies, Indian Dal, Indian Lentil.cauliflower.
Posts
34 comments
sayantini delicious veggie dal combination.. i ike any veg with moong .. nice and yummy one.. good one. u r right so may ideas we r getting through this blogworld.. very example is this one too..
ReplyDeleteLovely clicks! Dal looks delicious!
ReplyDeletereally delicious one yaar...u r making me hungry...!
ReplyDeleteVibrant color and the spices would make this really good.
ReplyDeleteI have assumed that moong dal is used after being roasted. That is how it has been done in my parts usually.
Nice recipe again sayanthani,dal looks nice with all the vegetables..
ReplyDeleteDal looks delicious! Loved your clicks!
ReplyDeleteI love the idea of adding zucchini to the dal, would have never thought of them. Willt ry next time in my dal.
ReplyDeletethis daal looks so delicious, Sayantani! like all the veggies that went in and the spices, ofcourse.
ReplyDeleteEi dal ta winter ba rainy days er kotha mone korie deye tai na ... ? Amar o khub bhalo lage eirokom dal ... Orissa te Dalma bole.
ReplyDeleteThala ta dekhe i boshe porte icche korche Sayantani. :-)
Mung dal ar sabji er combination besh manaye.. Lao ar motor diye khetey khoob darun lage. Tomar ei combination tatry korteyi hobe. Darun lagche...
ReplyDeleteAr balo weeken e ki korle? Tomra koto bochor dhore acho go Bangalore e?
Deepa
Hamaree Rasoi
Looks yummy with all the veggies!! I love dal .Such a comforting dish
ReplyDeleteVery comforting dal, simply awesome and irresistible..
ReplyDeleteWhat a comforting combination of dal and vegetables. Yum meal!
ReplyDeletedelicious and healthy looking dal..looks so inviting..thanks for sharing this!
ReplyDeletelooks so yum Sayantini. My husband loves all kinds of Dal. I will surely try this.
ReplyDeletecurry looks so delicious..perfect with steaming rice...
ReplyDeleteDelicious and healthy preparation with zucchini..Mouthwatering clicks!!
ReplyDeleteZucchini dal, that's really an interesting recipe. Thanks for sharing.
ReplyDeletenice and healthy..
ReplyDeleteA yummy looking dish! it is the perfect season for zucchini, here!
ReplyDeleteWill try this one soon! I've been craving for a delicious dal since we came back from holidays in Portugal :-)
i was just wondering what else i can do with zucchini and now i know..thanks to u
ReplyDeleteDear sayantani
ReplyDeletedarun fusion...Jukini bhaja mung dal banatam Korea-te , with traditrional Bong seasoning..But your spicing is awesome with a south indian fusion...must try soon.
Bhalo theko...
PS ami jakhon Blore asbo...ei dal bana-te hob-e ag-e theke bol-e rkhlam kintu...
I ate Zucchini for the first time in Dhal.. I usually try to use the foreign veggies in Indian recipe first and I absolutely loved this one... I love your spice mix powder for dhal.. It must bring lots of aroma and taste to this dish.
ReplyDeletedelicious... looks great... nice way to include zucchini in your diet..
ReplyDeleteHi Sayantani,
ReplyDeleteLoved your bong dal and mee goreng...
In Singapore almost every Saturday night I have to prepare mee goreng for my kiddos...R shiter sobji diye dal, tumi to janoi .... it is hot fev for all bongs...
Now I'm your 100th follower :)
Tasty dhal!!Thanks for sending this across to the event
ReplyDeleteThanks buddies for again inspiring so much with your lovely comments.
ReplyDeleteUshnishda, thats a promise
Sanghamitra, thanks dear. loved your space.
This is such a lovely comforting dal, loved the flavors you have used in this one :-)
ReplyDeleteI love vegetables...thanks for sharing this veg recipe..
ReplyDeleteamio zuchcini diye dal kori, kintu eto flavorful are spicy na. just lau dal er moton. sounds lovely!!!!!
ReplyDeletelooks really comforting and delicious,I love dal in any form,but never tried this way nice recipe!
ReplyDeleteCongratulations for winning the June MLLA prize! A well-deserved prize for such delicious, flavourful dish!
ReplyDeleteThis looks good- I have all these ingredients- I think I can make this tomorrow for dinner- looks really healthy. I love to sneak in veggies into all my dals and non-veg curries (that way I can be sure my picky eater(hubby) is getting his fill of goodies! ;)
ReplyDeleteMAMA MIA smels and tastes goooooood thanks for sharing
ReplyDelete