Ingredients:
Tur dal or red gram dal - 1 cup, pressure cooked and mashed
chopped mixed vegetables - 2 cups
(okra, carrot, radish, drumsticks, brinjal or sweet potato)
small sambar onions - 10
medium tomatoes quartered - 2
Green chillies (slit length wise) - 3
Turmeric - a pinch
water - 3 cups
Tamarind - Big lemon sized
Jaggery or sugar (optional) - 1/2 tsp
salt to taste
coriander leaves for garnish
For tempering:
chopped mixed vegetables - 2 cups
(okra, carrot, radish, drumsticks, brinjal or sweet potato)
small sambar onions - 10
medium tomatoes quartered - 2
Green chillies (slit length wise) - 3
Turmeric - a pinch
water - 3 cups
Tamarind - Big lemon sized
Jaggery or sugar (optional) - 1/2 tsp
salt to taste
coriander leaves for garnish
For tempering:
oil - 1 tbsp
mustard seeds - 1 tbsp
cumin seeds - 1 tbsp
Fenugreek seeds - 1 tbsp
Crushed garlic flakes - 6
Red chillies - 5
Fresh curry leaves - 10
mustard seeds - 1 tbsp
cumin seeds - 1 tbsp
Fenugreek seeds - 1 tbsp
Crushed garlic flakes - 6
Red chillies - 5
Fresh curry leaves - 10
Directions:
In a heavy bottomed vessel, add the mashed dal and water.
To this, add the mixed vegetables, shallots, tomatoes, green chillies and turmeric powder.
Bring to a boil, reduce heat and let the vegetables get cooked.
Once vegetables are cooked, add the tamarind extract, salt and sugar and bring to a boil.
Reduce heat and let it simmer for 8-10 mts, till the rawness of the tamarind disappears.
Pre-heat oil a pan, add the mustard seeds and let them splutter.
Add the cumin seeds, fenugreek, garlic, red chillies and fry for a few seconds
till they turn brown.
Add curry leaves and add this to the Dal-vegetable mixture.
Simmer for a minute or two and turn off heat.
Garnish with fresh coriander and keep covered for 10 mts before serving.
To this, add the mixed vegetables, shallots, tomatoes, green chillies and turmeric powder.
Bring to a boil, reduce heat and let the vegetables get cooked.
Once vegetables are cooked, add the tamarind extract, salt and sugar and bring to a boil.
Reduce heat and let it simmer for 8-10 mts, till the rawness of the tamarind disappears.
Pre-heat oil a pan, add the mustard seeds and let them splutter.
Add the cumin seeds, fenugreek, garlic, red chillies and fry for a few seconds
till they turn brown.
Add curry leaves and add this to the Dal-vegetable mixture.
Simmer for a minute or two and turn off heat.
Garnish with fresh coriander and keep covered for 10 mts before serving.
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