Ek Thali Dal | Mixed Vegetables & Spinach Dal | Lunch Thali #13

Ek Thali dal in a serve ware on the dining tabe

Ek Thali Dal | Mixed Vegetables & Spinach Dal | Lunch Thali #13

Ek thali dal, a comforting dal with vegetables, spinach and mixed lentils. A rich gravy made with ground cashew masala paste, rendering a creamy nutty taste

Course Delicious sides, Main Course

Cuisine Indian

Keyword All in one dal, Bachelor cooking, Easy pressure cooker recipes, How to make mixed dal, Mixed dal with vegetables, Sanjeev Kapoor dal recipe, Spinach and vegetable dal recipe, Spinach dal

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 212kcal

Equipment

Pressure cooker or Instant pot

Ingredients

¼ cup whole masoor dal
¼ cup Dhuli Moong/Split Moong dal with skin
¼ cup Chana dal/Kadalai paruppu/Gram dal
¼ cup brown chickpeas Soaked overnight and drained
75 grams palak leaves Spinach, chopped
100 grams cabbage chopped
225 grams tomatoes chopped
1.5 teaspoon salt or to taste

To grind

¼ cup fresh coconut i used 2 wedges of fresh coconut meat
3 tablespoon broken cashewnuts
1 tablespoon coriander seeds
1.5 teaspoon cumin seeds
2 tablespoon freshly chopped ginger
1 tablespoon freshly chopped turmeric you can also use ½ teaspoon turmeric powder
4-5 round red chilies

Tempering

1 tablespoon groundnut oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
¼ teaspoon methi seeds
2 green chilies chopped
¼ teaspoon hing/asafoetida
½ teaspoon curry leaves powder or a sprig of curry leaf

Instructions

Measure all the dal mentioned above and keep it ready on the counter. The original recipe uses kabuli chana or the white chickpeas. I had brown chickpeas readily available in the freezer. So, i have used that.
Wash all the dals in water 2-3 times. Keep it soaked in water for 30 minutes minimum. While the dal is soaking let's prep the vegetables and the fresh spice paste.
Wash and chop the palak leaves and cabbage. Wash and chop the tomatoes and keep it aside.
For the fresh spice paste. Take in a blender jar, all ingredients mentioned under 'To grind '. Grind to a fine paste with ¼ cup of water.
In a pressure cooker, dump all the chopped vegetables, tomatoes . Drain the dal and add it to the veggies. Add the ground fresh spice paste.
Add 1 cup of water to the blender jar, wash and add that water to the pressure cooker. Water should be submerging all the veggies and dal.
Add salt to this, mix well. Close the cooker and pressure cook it for 4-5 whistles.
Once done, let the pressure fall on its own. Once ready, open the cooker.
Mash it roughly with a potato masher or back of the ladle. Check the consistency of the dal.
If too runny, take it to the stove, let it simmer for 10-15 minutes. If too thick, add ½ cup warm water and take it to the stove and let it simmer for 5-8 minutes.
Lets do the tempering. In a tadka pan, heat oil, splutter mustard seeds, crackle cumin, add chopped green chilies, hing, curry leaves powder and methi seeds.
Pour this sizzling tempering over the dal. Garnish with fresh coriander leaves and take it off the stove.
Serve the dal with rice and roti.

Storage Instructions

Any leftover dal can be refrigerated for 3 days in an air-tight container. While serving, remove the amount of dal you will consume for that time, reheat it in the microwave and serve hot.

Notes

The original recipe uses 1 teaspoon of poppy seeds or khus khus in the spice paste. Since it is banned in my country, i have skipped it.
Since fresh turmeric is in season, i have used it in the recipe. You can replace it with turmeric powder as mentioned.
You can also add other veggies like carrot, green peas, potato and beans to the dal.

Nutrition