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Dahl and Vegetable Recipe

1 cup mung dhal

3 cups water

1 tablespoon ghee

– combined in the pressure cooker

– cooked for 3-4 minutes after the pressure has built up

(OR cooked in a saucepan for 20-30 minutes).

 

Steamed vegetables:

Some chard, broccoli, green beans and zucchini etc.

– steam until tender in a separate pot.

 

Spices (adjust to your taste):

Whole spices:

1 teaspoon cumin seeds

1/4 teaspoon fenugreek seeds

1/4 teaspoon fennel seeds

1/4 teaspoon ajwan seeds

1/4 teaspoon mustard seeds

 

Powdered spices:

1/2 teaspoon ginger

1 teaspoon turmeric

1 teaspoon coriander

1/2 teaspoon salt

 

Put the whole spices into a small bowl, and the powdered ones into another, so you can add them to the ghee at different times.

Heat one tablespoon of ghee in a pan. Heat it until the temperature is hot enough so that the seeds will pop when you drop them into the ghee. Let them simmer for a little while before dropping in the powdered spices. Let them cook for a minute or two, or until the aroma is noticeable. Don’t let them burn!

 

Combine the dhal, vegetables and spiced ghee, stir them gently together, and add a little lemon juice or lime juice.