Mixed Vegetable Curry with Spiced Lentil 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.

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.

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.

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.

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.

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.

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