The Pioneer Woman Tasty Kitchen
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Lentil and Vegetable Curry

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Level: Easy

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Description

Despite its name, this dish is not spicy at all. Cooked with a variety of herbs and spices, the moong dal is infused with delicious flavour. The cooked pumpkin and tomatoes give it a velvety texture as well as enhancing its taste.

I love to cook this super-fast dish now and then as my son never seems to get tired of eating it over and over again.

Ingredients

  • 2-½ ounces, weight Split Moong Dal (Split Mung Beans), Pick Out Stones And Foreign Particles, Wash And Rinse Well In Several Changes Of Water
  • 2 Tablespoons Oil
  • 1 whole Onion, Sliced Thinly
  • 1 teaspoon Mustard Seeds
  • 10 leaves Curry Leaves (Use More If You Love The Aroma)
  • ½ teaspoons Cumin Powder (I Prefer Powder Than Seeds Because The Smell Is Milder)
  • ½ teaspoons Turmeric Powder
  • 7 ounces, weight Pumpkins, Cut Into Chunks
  • 2-⅞ ounces, weight Cauliflower, Cut Into Small Florets
  • 2 whole Tomatoes, Chopped
  • 4 sticks Lady Fingers (okra) - Removed Top And Tip, Then Cut Into Half
  • Coriander Leaves, Chopped Coarsely, To Taste
  • 2 Tablespoons Lemon Juice
  • Salt And Pepper, to taste
  • 1 cup Water

Preparation

1. In a small cooking pot, add in split moong dal and fill with water ½ inch above the dals. Bring it to a boil (see note #1) and simmer (with lid half-covered) until the water is fully evaporated and the dals turns soft. Stir the dals occasionally to prevent them from sticking to the bottom of the pot.
2. Meanwhile, prepare the rest of the ingredients.
3. Heat 2 tablespoons oil in a pan over medium heat. Sauté onion, mustard seeds and curry leaves until fragrant, and the seeds pop.
4. Add in cumin and turmeric powder. Stir fry to mix well.
5. Add in pumpkins and cauliflowers. Stir fry for a while.
6. Then add in tomatoes and mix well. Add in enough water to just slightly cover the ingredients (about 1 cup). Cover with lid and simmer for 5 minutes until the pumpkins and cauliflower are half-cooked.
7. Add in dals (from step 1) and lady fingers. Stir well and simmer (cover with lid) until all the ingredients turn soft and the curry is thicken.
8. Add in coriander leaves and lemon juice. Season with salt and pepper. Dish out and serve hot.

Notes:
1. Remember to stand by as the water will overflow during boiling.
2. Split moong dal can easily cook and turn soft, hence pre-soaking is not required.
3. Best serve with rice or chapattis. You can also make this curry as thick or thin, depending on whether you want to serve it with rice or chappatis.
4. You can use any kind of lentils or beans such as green lentil, yellow lentil, red lentil, cow pea, chick peas etc. Adjust the cooking time accordingly.
5. Other types of vegetables you may consider are potatoes, sweet potatoes, carrots, brinjals, beans, cabbage, radish, green peas, etc.

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