Veggie Foodie

Ingredients:

Pulses

• 1/2 cup yellow moong dal (split yellow gram) , washed and drained
• 1/2 cup toovar (arhar) dal , washed and drained
• 1/2 cup masoor dal (split red lentil) , washed and drained

Vegetables

• 2 cups chopped mixed vegetables (carrots, cauliflower and french beans)

Other

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10 curry leaves
• 1/4 tsp asafoetida (hing)
• 1 cup finely chopped onions
• 1 cup finely chopped tomatoes
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
• 2 tsp ginger-green chilli paste
• 2 tsp garlic paste
• 2 tsp salt (or to taste)

Garnishing

• 2 tbsp chopped coriander leaves

Method:

1. Combine the pulses and pressure cook them (3-4 whistles). Once the cooker has cooled down, keep the cooked pulses on a side
2. Heat oil in a large pan
3. Add mustard seeds and cumin seeds
4. When the seeds pop, add asafoetida, curry leaves and onions. Saute on medium heat till onions become light brown
5. Add ginger-green chilli paste and garlic paste and saute for 2 minutes
6. Add turmeric powder, chilli powder, tomatoes and saute for 2 minutes
7. Add all the vegetables, salt, a cup water and cook the vegetables till soft
8. Add the cooked pulses, gently mix well and simmer for 5 minutes, making sure it does not stick to the bottom of the pan
9. Garnish with chopped coriander leaved and serve hot with any Indian bread

Serves: 4

Inspiration source:

Roz Ka Khana by Tarla Dalal, page 13

Remarks: