Subzee Daal 

Preparation Time: 50 minutes  

Ingredients:

• 1 cup masoor daal (red lentils)
• 4 cups of water 
• 3 tablespoon oil 
• ½ teaspoon mustard seeds \
• ½ teaspoon whole cumin (zeera)
• 1 tablespoon ginger paste 
• 1 tablespoon garlic paste 
• 1 tomato (chopped)
• ½ teaspoon turmeric powder 
• 1 teaspoon red chilli powder 
• Salt to taste 
• 1 carrot (cut circular)
• 80 g green beans (fresh or frozen)
• 80 g peas (fresh or frozen)
• 2 green chillies (chopped-optional)
• 2 teaspoon lemon juice 
• ½ teaspoon black pepper

Method: 

1. Boil the daal in a pot for 30-40 minutes.

2. Stir the daal until it reaches a smooth consistency. Add water if it appears too thick.

3. In a separate pan or pot, heat oil and add mustard seeds and cumin. When they begin to pop, add ginger and garlic paste. Stir for a few minutes.

4. Add the tomatoes and cover for a few minutes.

5. Add salt, red chili powder, and turmeric. Cook on low heat.

6. Add the vegetables, cover, and cook for 5-7 minutes.

7. Once the vegetables are cooked, add the mixture to the daal.

8. Stir in chopped green chilies, coriander leaves, lemon juice, and black pepper powder.

Note: The daal thickens considerably as it cools, so add hot water if you prefer a thinner consistency. This daal freezes very well and can be enjoyed with rice, roti, or bread.