Dal Bhaji

Makes 6 servings

Celia

ingredients

1 cup moong dal or red lentils
3 cups water
1 cup each of each of these vegetables, finely diced: green beans, carrots, zucchini, cabbage
1/2 cup frozen green peas
1 large onion chopped finely
1 teaspoon ginger, minced
1 teaspoon minced garlic
1 bell pepper, finely chopped
2-3 teaspoons pav bhaji masala (spice mix available at Indian markets) (use less for less spicy bhaji)
1/2 teaspoon red chili powder or cayenne, or to taste
1/4 teaspoon turmeric powder
3 roma tomatoes, finely chopped
salt to taste
1/2 teaspoon lemon juice

1
Put the dal and water in a pot and bring to a boil. Reduce the heat to low and simmer until the dal is softened, about 15 minutes. Add more water if necessary to prevent it from drying out.
2
Cook the green beans, carrots, zucchini, and cabbage in water until soft. (I did this in the pressure cooker, with 1/2 cup of water at high pressure for 5 minutes.) When they’re soft, add the peas and mash the vegetables well, in the liquid. Stir in the cooked dal.
3
Heat a good non-stick wok or large pot. Add the onions and cook, adding a little water as necessary, until they begin to brown, about 4 minutes. Add the ginger, garlic, and bell peppers and cook for another 2 minutes.
4
Stir in the pav bhaji masala, red chili powder, turmeric, and salt. Add the tomatoes, and cook until they start to break down, about 5 minutes. Add the mashed vegetables and salt to taste. Cook on low for about 20 minutes. Add lemon juice and serve on toasted buns, with pita bread, or as a dip.