Dhaba Lentil & Veggie Skillet

This Dhaba Lentil & Veggie Skillet is a quick Indian-inspired one-pan meal. It's got that cozy, comforting dal vibe perfect for a weeknight.

Ingredients

• 1 cup Toor dal
• 0.5 cup red lentils
• 2.5 cups water
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 0.25 teaspoon asafoetida
• 2 medium onions
• 2 cloves garlic
• 1 inch ginger
• 2 medium tomatoes
• 1 medium carrot
• 0.5 cup green beans
• 0.5 cup green peas
• 1 teaspoon turmeric powder
• 1.5 teaspoons coriander powder
• 1 teaspoon red chili powder
• 0.75 teaspoon garam masala
• 0.5 teaspoon salt
• 0.5 cup vegetable broth
• 0.25 cup fresh cilantro leaves
• 1 lemon

Instructions

1. Wash 1 cup Toor dal and 0.5 cup red lentils thoroughly under running water until the water runs clear. Drain them well.
2. Transfer the washed lentils to a pressure cooker. Add 2.5 cups water. Cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). Once cooked, let the pressure release naturally and set aside.
3. Peel and finely dice 2 medium onions. Peel and finely chop 2 cloves garlic. Peel and grate 1 inch ginger. Dice 2 medium tomatoes. Wash and dice 1 medium carrot. Wash and cut 0.5 cup green beans into 0.5 inch pieces.
4. Heat 2 tablespoons ghee in a large skillet or pan over medium heat.
5. Add 1 teaspoon cumin seeds and 0.25 teaspoon asafoetida to the hot ghee. Let them splutter for about 15 seconds.
6. Add the finely diced 2 medium onions to the skillet and cook for 5-7 minutes, stirring occasionally, until they turn golden brown.
7. Add the finely chopped 2 cloves garlic and grated 1 inch ginger. Cook for another 1 minute until fragrant.
8. Add the diced 2 medium tomatoes, 1 teaspoon turmeric powder, 1.5 teaspoons coriander powder, and 1 teaspoon red chili powder. Cook for 3-4 minutes, mashing the tomatoes occasionally, until the mixture becomes thick and the oil starts to separate.
9. Add the diced 1 medium carrot, 0.5 cup green beans, and 0.5 cup green peas to the skillet. Mix well with the spice mixture.
10. Pour in 0.5 cup vegetable broth and 0.5 teaspoon salt. Cover the skillet and let the vegetables cook for 8-10 minutes, or until they are tender-crisp.
11. Stir in the cooked lentils from the pressure cooker. Add 0.75 teaspoon garam masala. Mix everything gently and let it simmer for another 2-3 minutes, allowing the flavors to meld.
12. Remove the skillet from heat. Garnish with 0.25 cup fresh cilantro leaves, roughly chopped, and a squeeze of juice from 1 lemon. Serve hot with roti, rice, or naan.

View the interactive Dhaba Lentil & Veggie Skillet recipe