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Vegetable Lentil Curry (Vegetable Dal)

  • Author: The Cooking Jar
  • Yield: 8 1x


  • 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


  1. In a saucepan over medium high heat, saute mustard seeds and asafetida until the seeds crackle
  2. Add onions and saute until translucent
  3. Add tomato, potato, mixed vegetables, turmeric powder and salt and mix well
  4. Add dal and water to a pressure cooker. Bring to full pressure on high heat until steam is released
  5. Reduce to medium heat and cook for 15 minutes
  6. Remove from heat and allow cooker to cool naturally
  7. Add in vegetables and mix thoroughly, seasoning with more salt if necessary
  8. Serve hot


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.