This Mixed vegetables poriyal recipe is made with capsicum, carrot, green peas, and moong dal. It can be served for lunch or dinner with rice. The vibrant colors of the vegetables make the dish visually appealing. They also give a rich array of nutrients. This dish can easily be customized with seasonal vegetables. For instance, adding zucchini or bell peppers can enhance the flavors further. The Moong Dal not only adds protein but also makes the dish heartier, making it perfect for a family meal. Garnishing with fresh coriander can elevate the presentation. It can add a fresh flavor to the dish. This makes it a favorite among family and friends.
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Delicious Mixed Vegetables Poriyal Preparation
Mixed Vegetables Poriyal is a flavorful South Indian stir-fry dish made with a medley of vegetables and spices. To prepare, start by soaking Moong Dal for 10 to 15 minutes. Meanwhile, wash and peel a carrot, then cut it into small pieces along with beans and capsicum. Finely chop an onion. In a hot kadai, add oil and mustard seeds. Let them pop before adding Urad dal, asafoetida, red chillies, and curry leaves. Sauté the chopped onion briefly, letting its sweetness enhance the overall flavor. Then, add the carrot, beans, and green peas. Add the soaked Moong Dal. These ingredients not only add protein but also contribute to the dish’s delightful texture.
Season generously with sambar powder, turmeric, and salt, mixing everything well to make sure each ingredient is coated. Sprinkle a little water to create steam. Cover it and cook on low until the vegetables are half cooked. This allows the flavors to meld together beautifully. Add the capsicum towards the end to keep its crunch. Stir and continue cooking until all the vegetables are soft and dry. This creates a delicious and aromatic side dish. It pairs wonderfully with rice or can be enjoyed on its own.
For a delightful twist, consider serving this mixed vegetables poriyal with a squeeze of fresh lemon juice on top. This adds a zesty brightness that complements the earthy flavors of the vegetables and spices. Additionally, you can serve it with a simple dal or curry. This allows for a variety of textures and flavors on the plate. Pairing this poriyal with a cooling yogurt raita can also create a balanced meal, especially during the summer months.
Mixed Vegetables Poriyal Recipe
Mixed Vegetable Poriyal
4
servings15
minutes5
minutesA simple poriyal recipe made with capsicum, carrot, green peas and moong dhal. This is served for lunch or dinner with rice.
Ingredients
Carrot – 1
Capsicum – 1
Green Peas – 1/2 cup
French Beans – 5 to 6
Onion – 1
Moong Dal (Pasi Payaru) – 1 tablespoon
Sambar powder – 1/2 teaspoon
Turmeric powder – a pinch
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Urad Dal – 1 teaspoon
Red Chilies – 2
Asafoetida powder – a pinch
Curry leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Soak Moong Dal in water for 10 to 15 minutes.
- Wash and remove the skin from carrot and cut it into small pieces.
- Cut the beans and capsicum also to small pieces.
- Chop onion finely.
- In a kadai put the oil and when it is hot add mustard. When it pops up add Urad dal, asafoetida powder, red chilies and curry leaves.
- Add chopped onion and fry for few seconds.
- Then add the carrot, beans, green peas and soaked moong dal along with sambar powder, turmeric and salt. Mix well. Sprinkle one or two handful of water and cover with lid.
- Cook on low flame till the vegetables are half cooked.
- Now add capsicum pieces and stir well.
- Close with a lid and cook till all the vegetables are soft and dry.