Yellow lentil dal with vegetables

Name: Yellow lentil dal with vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g green beans; 100 g Cauliflower; 100 g Aubergine; 100 g Courgette; 300 g yellow lentils; 3 TABLESPOONS Ghee or clarified butter; 1 TEASPOON Turmeric powder; 1/4 TEASPOON Chilli powder; 1/2 TEASPOON Paprika powder; 1/2 TEASPOON Cumin powder; 1 TEASPOON Garam Masala; 1 Bay leaf; 7-10 Tbsp Salt; 1 TEASPOON black mustard seeds; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g green beans
100 g Cauliflower
100 g Aubergine
100 g Courgette
300 g yellow lentils
3 TABLESPOONS Ghee or clarified butter
1 TEASPOON Turmeric powder
1/4 TEASPOON Chilli powder
1/2 TEASPOON Paprika powder
1/2 TEASPOON Cumin powder
1 TEASPOON Garam Masala
1 Bay leaf
7-10 Tbsp Salt
1 TEASPOON black mustard seeds
7-10 Tbsp Pepper

Directions

1
Clean, wash and cut the beans into pieces. Cut the florets from the cauliflower, wash them. Wash aubergine and zucchini and cut into cubes. Rinse lentils cold and drain
2
Melt 2 tablespoons of fat in a saucepan. Fry turmeric, chilli, paprika, cumin and Garam Masala briefly while stirring. Add lentils and sauté. Add 1 litre of water and bay leaf and simmer covered over medium heat, stirring occasionally, for 15-20 minutes
3
In the meantime, simmer the beans in boiling salted water for about 15 minutes. After about 10 minutes add cauliflower. Drain vegetables and rinse with cold water. Heat the remaining fat in a pan. Add beans, cauliflower, eggplant and courgette and fry over medium heat for 3-4 minutes, turning. After 2 minutes add mustard seeds. Season with salt and pepper
4
Season lentil dal with salt. Serve with roasted vegetables in bowls or deep plates. Pappadam tastes good with it