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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Bread, Rice and Sauces
Contributed by Vegetarians and Vegans from around the world
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Dal and Potato "Sauce"
From: Muriel Kranowski
This is slightly adapted from an Indian cookbook by Yogi Vithaldas. He considers it soup, but it can just as well be a sauce.

  • 1 cup moong, toor, or urhad dal, or green or yellow split peas (I used moong dal -- little greenish Indian legumes)
  • 8 cups water
  • 1 tsp salt
  • 2 potatoes, peeled and cut up pretty small
  • 2-3 thinly sliced green onions
  • dash of chili powder (you can use green chilis if you like it hot)
Wash the legumes, and bring to a boil in a very large pot in the 8 cups of water with the salt. (They really foam up and will surely boil over in anything but a very big pot). Cook for 15 minutes, then add the potatoes.

Cook until the legumes and potatoes are very soft -- another 20 to 30 minutes. I don't like things too lumpy, so I smooshed the potatoes against the sides of the pot with a big spoon when they got real soft. If you like your green onions raw, add them at the very end, otherwise let them cook a couple of minutes in the pot. Add the chili powder or finely chopped chili -- I used a bare dash, since my family isn't into hot.

You can have this as is, as soup, or can pour it over rice as a sauce. In fact, we did both -- had some in bowls as a first course, then poured some over rice and a green veggie (I think it was sliced zucchinis and onions) as the main course. It tasted great both ways. This made an ample quantity for 3, with a good amount left over for a couple of days' lunches.