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:
- Combine the pulses and pressure cook them (3-4 whistles). Once the cooker has cooled down, keep the cooked pulses on a side
- Heat oil in a large pan
- Add mustard seeds and cumin seeds
- When the seeds pop, add asafoetida, curry leaves and onions. Saute on medium heat till onions become light brown
- Add ginger-green chilli paste and garlic paste and saute for 2 minutes
- Add turmeric powder, chilli powder, tomatoes and saute for 2 minutes
- Add all the vegetables, salt, a cup water and cook the vegetables till soft
- Add the cooked pulses, gently mix well and simmer for 5 minutes, making sure it does not stick to the bottom of the pan
- Garnish with chopped coriander leaved and serve hot with any Indian bread
Serves: 4
Inspiration source:
Roz Ka Khana by Tarla Dalal, page 13
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