Pach Mishali Shobji (Mixed Vegetable with Dal)

    55 mins

    Pach Mishali Shobji or Mixed Vegetable with Dal is a traditional vegetarian recipe cooked in winter when vegetables like carrots, cauliflower or tomatoes are widely available. The Pach Foron or black cumin gives the dish a distinct flavorful smell. It is not very spicy, and is served with plain white rice or plain tortillas.

    1 person made this

    Serves: 5 

    • 2 handfuls of Moong of Masur Dal
    • Water as needed
    • 3 cups of cubed seasonal vegetables like pointed gourds ( potol), lady fingers, raw papayas, carrots and cauliflowers.
    • Just a pinch of turmeric powder
    • salt as needed
    • 4 green chillies, uncut
    • 2 tablespoons of vegetable or cooking oil
    • 3 onions, thinly sliced
    • 2 garlic, thinly sliced
    • 2 dry red chillies, sliced
    • Just a pinch of pach foron or black cumin
    • 2 tablespoons of ghee
    • 1 handful of coriander leaves

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Wash the dal with water and boil it with 4 cups of water. When the volume of the water becomes half, add the cubed vegetables. Sprinkle just a pinch of turmeric powder, salt and green chillies. Mix well and put the lid on with high heat until the water dries up and a thick gravy forms. The water will not dry completely, but rather just enough to form a thick gravy.
    2. Heat the cooking oil on a separate pan. Fry the garlic, onions and red chilli slices. Sprinkle a pinch of Pach Foron and fry until the onions and garlic turn golden brown.
    3. Pour the hot oil with the fried onions, garlic and red chillies when vegetable stew starts to make bubbles.
    4. Mix slightly and add the ghee right before the dish is ready to be served. Mix the ghee well and garnish by sprinkling some coriander leaves.

    Serving suggestion

    Serve with plain white rice or plain ata rooti (tortillas).

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