This Bengali-style dal is a quick and easy dinner to prepare any day of the week. It combines moong dal, also known as yellow split peas, with mixed vegetables and a blend of spices like garam masala, turmeric, and Bengali five-spice. Serve with your favorite grains of flatbread for a complete meal!

Advertisement

Pressure Cooker Vegetable Dal [Vegan, Grain-Free]

Serves

4

Cooking Time

40

Ingredients

  • 1/2 cup moong dal (yellow split peas)
  • 2 1/2 cups mixed vegetables (broccoli, carrots, peas, cauliflower)
  • 1 1/2 teaspoons, plus 1/2 teaspoon oil
  • 1 green chili
  • 1-inch piece ginger
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon panch phoron (Bengali five-spice)
  • Cilantro, to garnish
  • 2 cups water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon sugar
Advertisement

Preparation

  1. Chop all the vegetables and wash them. Drain the water and set aside. Chop the green chili and ginger into small pieces and set aside.
  2. Heat a kadai or pressure cooker and add 1/2 teaspoon of oil.
  3. Then add the 1/2 cup of moong dal and roast them until they turn light brown or until you can smell the nutty aroma.
  4. Turn off the heat and remove the moong dal and soak in water.
  5. Heat a pressure pan/cooker and add the remaining 1 1/2 teaspoons of oil.
  6. Once the oil is hot, add the panch phoron, chopped green chili, and ginger and saute for a minute.
  7. Then add the chopped vegetables, turmeric powder, garam masala, sugar, and salt.
  8. Mix them thoroughly. Meanwhile, drain the water from the moong dal and add it to the veggie mix.
  9. Add 2 cups of water and pressure cook for up to 2 whistles.
  10. Once the pressure is off, carefully open the pressure cooker lid and mix the dal nicely.
  11. Add chopped cilantro and simmer the dal again over low flame for 3 minutes.
    Advertisement

    Nutritional Information

    Calories: 127 | Carbs: 26g | Fat: 1g | Protein: 8g | Sugar: 5g | Sodium: 62mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.