Lentil & Vegetable Curry | Daal n Sabzee (Preparation Time: 50 minutes)

Ingredients

• 1 cup masoor daal (red lentils)
• 4 cups water
• 3 tablespoons oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds (zeera)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tomato, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt, to taste
• 1 carrot, sliced into rounds
• 80 g green beans (fresh or frozen)
• 80 g peas (fresh or frozen)
• 2 green chilies, chopped (optional)
• 2 teaspoons lemon juice
• ½ teaspoon black pepper
• Fresh coriander leaves (optional, for garnish)

Method

1. Rinse the lentils and cook them in 4 cups of water for 30–40 minutes until soft.
2. Once cooked, whisk or stir the lentils to achieve a smooth, creamy texture. Add extra water if needed to adjust consistency.
3. In a separate pan, heat oil and add mustard seeds and cumin seeds. Let them crackle.
4. Add ginger and garlic paste, and sauté for a couple of minutes until aromatic.
5. Stir in the chopped tomato, cover, and cook until softened.
6. Add salt, turmeric, and red chili powder. Cook on low heat for a few minutes.
7. Add carrots, beans, and peas. Cover and cook for 5–7 minutes until the vegetables are tender.
8. Transfer this vegetable mixture into the cooked lentils and mix well.
9. Finish by adding green chilies (if using), lemon juice, black pepper, and fresh coriander.

Tip: The daal will thicken as it cools. Add a little hot water before serving if you prefer a thinner consistency. It also freezes well and can be enjoyed with rice, roti, or bread.