Ingredients
Scale
- 3 cups frozen mixed vegetables
- 1 potato, peeled and chopped into 1” cubes
- 1 cup split chickpeas (chana dal)
- 1/2 yellow onion, chopped
- 1 tomato, chopped
- 4 1/2 cups water
- 1 teaspoon brown mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon asafoetida powder
- Salt to taste
Instructions
- In a saucepan over medium high heat, saute mustard seeds and asafetida until the seeds crackle
- Add onions and saute until translucent
- Add tomato, potato, mixed vegetables, turmeric powder and salt and mix well
- Add dal and water to a pressure cooker. Bring to full pressure on high heat until steam is released
- Reduce to medium heat and cook for 15 minutes
- Remove from heat and allow cooker to cool naturally
- Add in vegetables and mix thoroughly, seasoning with more salt if necessary
- Serve hot
Notes
If there are leftovers, pack them and store them in the freezer. They can last for a few months and are easy to heat up again. I usually make a big batch and freeze the rest.
If simmering over the stove top, simmer on medium low heat for 4 hours.