How to make Vegetable and Lentil Stew

🥣 Vegetable and Lentil Stew (Indian-Style)

1/2 cup moong dal (yellow split lentils) or masoor dal (red lentils) — washed
2 cups chopped soft vegetables, such as:
- Carrot
- Bottle gourd (lauki)
- Pumpkin
- Zucchini
- Spinach (optional)
1 small tomato (optional — for a mild tang)
1/2 tsp grated ginger
1/4 tsp turmeric powder
1/2 tsp cumin seeds
A pinch of asafoetida (hing) – optional
1 tsp ghee or coconut oil
Salt, to taste
2.5 to 3 cups water (adjust for consistency)
Fresh coriander, chopped (optional)

Cook dal and vegetables together:
- In a pressure cooker or pot, add washed dal, chopped vegetables, turmeric, tomato (if using), and 2.5–3 cups water.
- Cook until the dal is soft and vegetables are tender.
  - Pressure cooker: ~2–3 whistles
  - Pot: ~25 minutes simmering
Mash or blend slightly (optional):
- For a smoother texture, lightly mash with a ladle or blend briefly using a hand blender. This is ideal if chewing is an issue post-surgery.
Prepare mild tempering:
- In a small pan, heat 1 tsp ghee or coconut oil.
- Add cumin seeds, let them splutter.
- Add grated ginger and hing (if using), sauté for a few seconds.
Combine:
- Pour the tempering into the dal-vegetable mix.
- Add salt to taste and simmer for 2–3 minutes more.
Serve:
- Garnish with coriander if desired.
- Serve warm as a soup or over soft rice.