Sobzi die bhaja muger Dal (Dry Roasted Yellow lentil with Winter veggies)7:06 AM
Do you make resolutions? I sometimes do, but over the years the unkept promises had made me realise that am not a big on routine person, rather impromptu things suit me best.
But 2016 was a different year, a very bad, a nightmarish one at that. But I dont want to talk about that here anymore rather lets highlight how that has changed me as a person. Am sure you have heard it thousand times that no one stays for ever...and am also sure that no one would realise it before the truth hits you hard on your face....Am not taking anyone, anything for granted anymore and I vouch to have a more relaxed, mindful life surrounded by loved ones. To spend more active time with the kids at home and to connect more with people who actually matters to me. While wwriting this I feel thankful for all that has been bestowed on me, deserving or not. At a time of so much unrest all over the World even a peaceful life is a gift and I truly want to find and highlight more of that in our daily lives.
Just like this Recipe of dry roasted yellow lentil slow cooked with winter veggies and flavoured with ghee. It has all the goodness that you need in a bowl, almost like a silent comforting hug in a moment of despair. Yet it's so simple to cook. I feel sorry that it took me so long to post it here but it's a family favourite here and whenever we have this on table the kid's just reach for one more dollop of ghee. Hope you will like it too.
Sobzi die bhaja muger Dal
Yellow Lentil: 3/4 cup
Cauliflower: 1 cup (cut in big florets)
Green peas: handful
Beans: 1/4 cup (cut in 1" pieces)
Carrot: 1/2 (cut in cubes)
Ripe Pumpkin: 1/2 cup (big cubes)
Ginger paste or grated: 1 tbsp
Tej patta/ Bay leaf: 2
Whole cumin: 1/2 tsp
Dry red chillies: 3
Ghee: 1 tsp
Oil: 4 tsp
Sugar: 1 tsp
Dry roast the mung dal on very low flame. It should take 8-10 minutes for this amount of dal to turn a nice hue of light golden brown on a low flame. Stir continuously for an even roasting and colouring. Wash the roasted dal in the same pan and add 21/2 cups of water, 1/2 tsp of turmeric and 1 tsp grated or ginger paste. Cover and bring it to a boil and cook on medium till the dal is half done.
In the mean time Cut the cauliflowers in big florets, peel and cube pumpkin in big chunks, peel and cube carrots in 1/2" or smaller cubes, Cut beans in 1" pieces.
Heat 3 tsp oil and fry the veggies briefly add to the boiled dal when it is half cooked. Add salt as per taste.
Keep the cauliflower separately, it cooks pretty fast so we will add them later when the dal is almost cooked.
When the dal is almost cooked through add the cauliflower and peas. Boil for 2-3 minutes and take off heat.
In a clean pan add 1 tsp oil and heat. Add the cumin, dry chilli and bay leaves. Fry till they start to splutter and release the aroma. Add in the rest of the ginger paste and fry with a pinch of salt. Now pour in all the Dal and veggie mixture. Cover and let it simmer and absorb the flavour of the tempering. Mix. Adjust salt and sugar. The dal should be little on a sweeter side.
Finish off with the ghee and serve with steamed rice and veggies of your choice.