Pink Lentils With Veggies

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 3/4 cup - pink lentils (masoor dal), cooked until tender in about 3 cups of water and with a pinch of salt added.
  • 5 cardamom pods, bruised.
  • 1 medium red onion, thinly sliced.
  • 6 cloves of garlic, thinly sliced.
  • 1 tsp ginger, grated.
  • 1 tsp - red chilli powder.
  • 1/2 tsp - turmeric.
  • 3 cups - cauliflower florets.
  • 2 cups - mushrooms, quartered.
  • 1 cup - watercress leaves, chopped.
  • 1 medium tomato, diced.
  • 1 tbsp - canola oil.

How to Make Pink Lentils With Veggies

  • Heat the oil in a saucepan.
  • Add the cardamom pods and saute for about a minute.
  • Add the onions and cook on a medium flame until they brown at the edges.
  • Add the garlic and ginger and stir for a minute.
  • Add the cauliflower, mushrooms, turmeric, chilli powder and salt to taste.
  • Stir, then cover and cook for about 10 minutes until the vegetables are almost tender.
  • Add the lentils and some water, if the mixture is too thick.
  • Cook for about 10 minutes until the flavours assimilate.
  • Add the watercress and tomato and stir it in.
  • Turn off the heat after about two minutes of adding the watercress. Check seasoning and add more salt if needed.
  • Spritz some lemon juice and serve hot with rice.