Vegetable Toovar Dal

by Tarla Dalal

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This sweet and sour dal is typically a wholesome dish, as it is full of vegetables and dal. Let your imagination run wild and use any veggies of your choice. To retain the identity of the veggies, I have cooked them separately in enough water. But do not discard the water… add it to the dal instead, as is nutritious too.

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Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Makes 4 servings
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Ingredients

1/2 cup toovar (arhar) dal
1/4 tsp turmeric powder (haldi)
salt to taste
2 drumsticks(saijan ki phalli / saragavo), cut into 50 mm. (2") pieces
1/4 cup roughly chopped cluster beans (gavarfali)
1/4 cup yam (suran) cubes
1/4 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/4 cup ladies finger (bhindi)
1 tsp ginger-green chilli paste
1 tbsp tamarind (imli) pulp
1 tbsp grated jaggery (gur)
2 tbsp chopped coriander (dhania) for garnishing

Method

Clean, wash and soak the toovar dal in water for 2 to 3 hours. Drain and keep aside.
Combine the dal, turmeric powder, salt and 1 cup of water and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid. Remove and keep aside.
Combine together the drumsticks, cluster beans and yam with 1 cup of water in a vessel and cook till the vegetables are tender. Keep aside.
Heat a non-stick pan on a medium flame and when hot, add the cumin seeds, mustard seeds, curry leaves and asafoetida and dry roast for about 30 seconds.
Add the dal, ladies finger, ginger-green chilli paste, tamarind pulp, jaggery and
½ cup of water and simmer for 10 minutes.
Serve hot garnished with coriander.

RECIPE SOURCE : Zero Oil Dal & Chawal