Low-Cal Veggie Dal

• 8 cups of chopped vegetables: onions, carrots, celery, mushrooms, bell pepper, fennel - use your discretion but within reason most combinations should work
• Enough water to cover
• 2-4 Tb (depending on your taste) curry powder
• 1 cup dal - channa or masoor dal or red lentils
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seed

1. Put everything except the oil and seeds in a big pot, and add enough water to cover. Bring to a boil, and then simmer until the dal is cooked through (10-20 minutes, depending on the variety).
2. Heat the oil in a small pot. Once it's hot, add the cumin and mustard seeds. Shake the pot gently in circles to move the seeds around. They will start to get fragrant and pop (like popcorn). When they are sufficiently toasted (this takes some experience) remove from heat and allow to cool.
3. Add the oil and toasted seeds to the pot and puree everything with a wand blender.

vegetables, water, curry, channa, oil, seeds, cumin

Taken from www.epicurious.com/recipes/member/views/low-cal-veggie-dal-50183502 (may not work)