Mix Vegetable Moong Dal | Mix Vegetable In Yellow Lentil Gravy | V & GF

Mix vegetable moong dal is a healthy, nutritious and a flavorful vegan lentil recipe. This is a wholesome lentil soup with loads of vegetables with fewer spices. This one pot dal is very easy to make and gets ready under 30 minutes. Mix vegetable moong dal is just another alternative to make lentil recipe more tasty and nutritious with added vegetables.

We can use any type of lentil to make this mix vegetable dal recipe, but it is best to make with red lentil, yellow lentil, Bengal gram, and split pigeon pea lentil. Use any seasonal vegetables to make it. I used frozen mix vegetables having beans, peas, carrots, cauliflower. This dal goes very well with rice and flatbreads. You can also use pumpkin, bottle gourd, broccoli, and zucchini. Non-vegans can add ghee which will bring the best flavor of this dal.

I remember having this recipe on my older blog in 2007. Making a post again for the same recipe as this is really a protein packed and nutritious dal which should be a part of daily cooking.

Kids too enjoy without fuss as vegetables are cooked and sort of mashed. They can’t even find a trace of any veggie in the dal. You can have mix vegetable moong dal as a soup as well.

You may also like other similar recipes

Lauki Chana Dal | Bottlegourd With Bengal Gram
Methi Chi Bhaji
Urad Dal Tadka
Dal Palak
Moong Dal Chat

To make mix vegetable moong dal I first cooked lentil and vegetables along with tomato, chili and turmeric powder in the pressure cooker. 2 Whistles are enough to cook lentils without soaking. Then I prepared to temper and added in the lentil curry. That’s all you need to do in order to make this dal. So let see how to make this finger-licking one pot lentil recipe, mix vegetable moong dal.

Mix Vegetable Moong Dal | Vegan | Gluten-Free

Ingredient                                                                      4-6 Serving

To Pressure Cook
1/2 Cup yellow lentil
1/8 Cup bengal gram
1/8 Cup split pigeon pea lentil
1 Medium size tomato chopped finely
3.5 Cups water
2 Cups mix vegetables (I used frozen pack having carrot, beans, peas, cauliflower)
1 Green chili chopped finely (optional)
1/2 tsp turmeric powder
Salt to taste

For Tempering
1 Medium size onion chopped finely
1″ Ginger grated
2 Garlic cloves minced
1 Tblsp oil
1/2 Kashmiri red chili powder
2 Dry red chili
1/2 Tsp kitchen king powder (optional)
A pinch of asafoetida
1 Tsp cumin seed
Green coriander leaves chopped finely for garnishing

Method

1. First of all, clean and wash all lentils. Pressure cook them with vegetables, tomato, green chili, turmeric powder, and salt. 2 Whistle is enough to cook everything. Let the pressure releases on its own.
2. Meanwhile, prepare for tempering. In a pan heat oil on medium flame. Once the oil is hot enough add cumin seed, asafoetida, and dry red chili.
3. Let the cumin seed crackle. To this add chopped onion, grated ginger, and garlic. Cook till onion turns to golden color.
4. When the onion is golden in color add Kashmiri red chili powder and kitchen king powder. Mix well and add this tempering to the lentil curry.
5. Garnish with chopped green coriander and serve hot.
6. Mix vegetable moong dal is ready to serve with any Indian flatbread or just have it like a soup. Enjoy.

Note

1. Adjust chilies as per taste. I normally use chilies for the flavor they are not hot.
2. You can add any seasonal vegetable like bottle gourd, pumpkin or zucchini.

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Mix Vegetable Moong Dal | Mix Vegetable In Yellow Lentil Gravy | V & GF

Mix vegetable moong dal is a healthy, nutritious and a flavorful vegan lentil recipe. This is a wholesome lentil soup with loads of vegetables with fewer spices. This one pot dal is very easy to make and gets ready under 30 minutes. Mix vegetable moong dal is just another alternative to make lentil recipe more tasty and nutritious with added vegetables.

4.84 from 6 votes

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 0 Serving

Calories:

Author: Bhawana

Ingredients

To Pressure Cook

• ▢ 1/2 Cup yellow lentil
• ▢ 1/8 Cup bengal gram
• ▢ 1/8 Cup split pigeon pea lentil
• ▢ 1 Medium size tomato chopped finely
• ▢ 3.5 Cups water
• ▢ 2 Cups mix vegetables (I used frozen pack having carrot, beans, peas, cauliflower)
• ▢ 1 Green chili chopped finely (optional)
• ▢ 1/2 tsp turmeric powder
• ▢ Salt to taste

For Tempering

• ▢ 1 Medium size onion chopped finely
• ▢ 1″ Ginger grated
• ▢ 2 Garlic cloves minced
• ▢ 1 Tblsp oil
• ▢ 1/2 Kashmiri red chili powder
• ▢ 2 Dry red chili
• ▢ 1/2 Tsp kitchen king powder (optional)
• ▢ A pinch of asafoetida
• ▢ 1 Tsp cumin seed
• ▢ Green coriander leaves chopped finely for garnishing

Instructions

• First of all, clean and wash all lentils. Pressure cook them with vegetables, tomato, green chili, turmeric powder, and salt. 2 Whistle is enough to cook everything. Let the pressure releases on its own.
• Meanwhile, prepare for tempering. In a pan heat oil on medium flame. Once the oil is hot enough add cumin seed, asafoetida, and dry red chili.
• Let the cumin seed crackle. To this add chopped onion, grated ginger, and garlic. Cook till onion turns to golden color.
• When the onion is golden in color add Kashmiri red chili powder and kitchen king powder. Mix well and add this tempering to the lentil curry.
• Garnish with chopped green coriander and serve hot.

  Mix vegetable moong dal is ready to serve with any Indian flatbread or just have it like a soup. Enjoy.

Notes

1. Adjust chilies as per taste. I normally use chilies for the flavor they are not hot.
2. You can add any seasonal vegetable like bottle gourd, pumpkin or zucchini.

Nutrition

Serving: 0g | Sodium: 0mg | Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Sugar: 0g | Fiber: 0g | Potassium: 0mg | Cholesterol: 0mg | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 0g | Iron: 0mg

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