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Tuesday, May 4, 2010


Toor dal - 1/2 cup
Brinjal (chopped into med-size chunks) - 1 med
Potato(chopped into med-size chunks) - 1 small
Colocasia(chopped into med-size chunks) - 1 small
Carrot(chopped into med-size chunks) - 1/2
Pumpkin(chopped into med-size chunks) - few pieces
Yellow cucumber(chopped into med-size chunks) - few pieces
Okra(chopped) - 3 - 4
Drumsticks - 1 -2
Tamarind paste - 1 tsp
Sambar powder - 1 1/2 tbsp
Tumeric powder - 1/4 tsp
Salt - To taste
Asafoetida - 1/4 tsp
Curry leaf - A sprig
Coriander leaf - 3 tbsp
Mustard seeds - 1 tsp

Wash the dal till water clears. Pressure cook the dal for 3-4 whistles. Dal should be mushy.
Half cook potato,colocasia and carrot with 2 cups of water.
When these vegetables are half cooked, add remaining vegetables(brinjal,pumpkin,yellow cucumber,okra) , tamarind paste, salt, tumeric powder & sambar powder.Add water if required .
Once the veggies are cooked and raw taste of tamarind disappears, add mashed toor dal.
Add asafoetida and mix well. Bring it to boil and turn off heat.
In a pan season mustard seeds with 1 tsp oil. Add the seasoning,curry leaf and coriander leaves.
Serve hot with rice.

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