Bhopla Dal

To make Bhopla Dal, start by rinsing the toor dal and chana dal until the water runs clear. Chop the bhopla (pumpkin), onion, tomato, and garlic. In a pot, combine the rinsed lentils, chopped bhopla, water, turmeric powder, and salt. Bring to a boil, then simmer until the lentils are cooked. In a separate pan, heat oil and sauté cumin seeds, onion, garlic, and Kashmiri chilli until the onions are translucent. Add chopped tomato, cook until soft, then mix in dal masala and hing. Combine this tempering with the cooked lentils, adjust seasoning, and simmer for a few more minutes.

Yes, Bhopla Dal is completely plant-based and is suitable for both vegan and vegetarian diets. It is made with lentils and vegetables, making it a nutritious option for those following these dietary lifestyles.

If you don't have toor dal or chana dal, you can substitute them with other lentils like split red lentils (masoor dal) or yellow split peas. Keep in mind that cooking times may vary, so adjust accordingly to ensure the lentils are fully cooked.

Leftover Bhopla Dal can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to the freezer.

Bhopla Dal pairs wonderfully with steamed rice, roti, or naan. You can also serve it alongside a fresh salad or yogurt to balance the flavors. For a complete meal, consider adding a side of pickles or papad.