Creamy Tandoori Vegetable Moong Dal Bowl Recipe

About this recipe

Dive into the flavors of India with this Creamy Tandoori Vegetable Moong Dal Bowl, a balanced and hearty dish perfect for breakfast. This recipe combines protein-rich moong dal, vibrant tandoori-spiced vegetables, and a creamy yogurt-based sauce to create a satisfying bowl full of textures and flavors. It's a medium-spiced, fiber-packed meal tailored for active individuals aiming for weight loss. The dish is wholesome, aromatic, and pairs beautifully with a side of fresh salad or warm whole-grain roti.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Onion
• 250 g Carrot
• 1 head Cauliflower
• 200 g Dahi
• - Tandoori Seasoning 50g
• 200 ml Ghee
• 100 g Lemon
• 100 g Coriander Leaves
• - Green Peas
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal thoroughly and soak it in water for 20 minutes, then drain.
2. 2. Heat 1 tbsp ghee in a pan over medium heat, add cumin seeds, and let them splutter. Add the chopped onion and sauté until golden brown, about 3-4 minutes.
3. 3. Stir in the tomatoes, turmeric powder, and red chili powder. Cook for 4-5 minutes until the tomatoes soften and the spices are fragrant.
4. 4. Add the soaked moong dal, 3 cups of water, and salt. Simmer on low heat for 20 minutes, stirring occasionally, until the dal is cooked and creamy.
5. 5. In a separate pan, toss the carrot, cauliflower, and peas with tandoori masala and a splash of water. Cook over medium heat for 7-8 minutes until the vegetables are tender but not mushy.
6. 6. Whisk the yogurt until smooth and stir it into the cooked dal. Simmer for 2-3 minutes, ensuring the yogurt does not curdle.
7. 7. To assemble, ladle the creamy moong dal into bowls, top with the tandoori vegetables, and garnish with fresh coriander and a squeeze of lemon juice.
8. 8. Serve warm and enjoy your flavorful and nourishing meal.