Mixed Vegetable Curry with Spiced Lentil Dal

• 1 cup green beans⇄
• 1 cup bell peppers⇄
• 1 cup zucchini⇄
• 1 medium onion (for curry)⇄
• 2 medium tomatoes⇄
• 1 cup red lentils⇄
• 1 small onion (for dal)⇄

Chop green beans, bell peppers, and zucchini into bite-sized pieces. Finely chop onions and tomatoes for the curry and dal separately. Rinse red lentils under cold water until the water runs clear.

💡 Pre-chop all vegetables and measure spices ahead to streamline the cooking process.

• 1 tbsp olive oil⇄
• 1 small onion (for dal)⇄
• 1 tsp ginger-garlic paste⇄
• 1 cup red lentils⇄
• 3 cups water⇄
• 0.5 tsp turmeric⇄
• 1 tsp cumin powder⇄

Heat olive oil in a medium pot over medium heat (180°C). Sauté chopped onion until translucent, about 3 minutes. Add ginger-garlic paste and cook for 1 minute until fragrant. Stir in rinsed lentils, water, turmeric, and cumin powder. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally, until lentils are soft and creamy.

💡 Keep an eye on the lentils and add a splash of water if they thicken too much during simmering.

• 3 tbsp olive oil⇄
• 1 tsp cumin seeds⇄
• 1 medium onion (for curry)⇄

Heat olive oil in a large skillet over medium heat (180°C). Add cumin seeds and let them sizzle for 30 seconds until aromatic. Add chopped onion and sauté for 5 minutes until translucent and slightly golden.

💡 Use a wide skillet to ensure even cooking of the vegetables later.

• 1 tsp ginger-garlic paste⇄
• 2 medium tomatoes⇄
• 0.5 tsp turmeric⇄
• 1 tsp red chili powder⇄
• 1 tsp garam masala⇄

Stir in ginger-garlic paste to the skillet and cook for 1 minute until fragrant. Add chopped tomatoes, turmeric, red chili powder, and garam masala. Cook for 3 minutes, stirring frequently, until tomatoes soften into a thick paste.

💡 Mash the tomatoes with your spoon to help create a smoother base for the curry.

• 1 cup green beans⇄
• 1 cup bell peppers⇄
• 1 cup zucchini⇄
• 1 tsp salt⇄

Add chopped green beans, bell peppers, and zucchini to the skillet. Mix well to coat with the spice base. Cover the skillet and simmer on low heat (160°C) for 12 minutes, stirring occasionally, until vegetables are tender but still hold their shape.

💡 Avoid overcooking by checking tenderness after 10 minutes; vegetables should be soft but not mushy.

• 0.5 tsp salt⇄
• 2 tbsp fresh coriander⇄

Check the dal for consistency; it should be thick and creamy. Season with salt and stir in chopped fresh coriander. Turn off heat and let it rest for 2 minutes to meld flavors.

💡 If dal is too thick, add a little hot water to reach your preferred consistency before serving.

• 2 tbsp fresh coriander⇄

Uncover the skillet and check if vegetables are tender. Turn off heat and garnish with chopped fresh coriander for a fresh, vibrant finish.

💡 Taste and adjust salt or spices at the end for a balanced flavor profile.