Jungly Dal Fry with Mixed Veggie Masala

JUNGLY CHEF

Jungly Dal Fry with mixed vegetables.

Cook two dishes in less than 20 minutes: serves two 

 1/2 cup Toor dal boiled with 1/2 inch grated ginger and pinch turmeric

 scrape the foam. 

One small carrot and one tomato puréed together

Half yellow squash chopped Half small Asian Eggplant chopped

1 cup chopped baby spinach

Few sprigs of cilantro

Tablespoon of fresh plain yogurt

Olive oil 

Small piece of ginger 

Tiny Pinch of asofetedia powder (hing)

1 Teaspoon of cumin 

1 teaspoon mustard seeds/rye

1/2 tablespoon cracked black 

       peppercorns

1/4 teaspoon haldi(turmeric )

1 tablespoon coriander powder

1/2tablespoon garam masala powder

1/4  teaspoon Salt &  pinch turmeric 

Rinse and boil dal with 1/4 teaspoon of salt and a pinch of Tumeric powder

While that is boiling chop vegetables and  finely dice the ginger

In one pan on med Heat 2 tablespoons of oil in nonstick pan...

Add Ginger, 1 tsp cumin, 1/4 tsp black pepper, 1/2 tsp rye, 1 tsp coriander powder, and hing; 

Fry together for two minutes.  

In another pan on medium heat, add 2 tablespoons of oil, 1/2 tsp black mustard/rye seeds, 1/4 tsp Black pepper, and 1 tsp coriander powder.

Mix the masala in the oil then add your chopped squash and Stirfry for 5 to 10 minutes.  

Back to the first pan with the masala for the dal fry... Add the tomato and carrot purée to the masala and mix well allowing the moisture to evaporate out of the tomatoes completely.  It will appear dry.  

This is a good time to add the fully cooked toor dal. Continue to Fry the dal and the Masala together for five minutes, add a little water if you want. 

Add the chopped spinach to the vegetable stirfry and cook just until the spinach is wilted.  Don't overcook it!!! 

It's done!!  Add salt to taste, ... I always serve it with a spoonful of Mountain High plain yogurt and a few sprigs of fresh cilantro on top.

As another option you can serve it with basmati rice.  

Enjoy ! 

Love, 

Jungly