|
Saturday, 07 June 2008 11:46 |
|
Steamed lentils are stirred in with vegetables and spiced up to get that chiili and taste.
Each south indian family has a version of making this dish and have perfected their own.
But for those novice and wanting to try something new, this is a sure hit. Serve it with Vathal Kozyumbu (a tamarind based curry/gravy) and hot white steamed rice to get the added taste.
Note: Many different combination of vegetables are adding to the spiced steamed lentils:
1. Steamed carrots and beans
2. Sauteed Green Bell Peppers/Capsicum
3. Fenugreek Leaves/ Methi leaves
4. Banana flower/Vazhai poo
Makes: 4 servings
Ingredients
- 1/4 cup steamed beans, chopped
- 1/4 cup steamed carrots, chopped
- 1 cup of tuvar dal
- 4-5 dry red chillies
- 1/2 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon mustard seeds
- 4-5 curry leaves
- 2 +1 tablespoons sesame oil or vegetable oil
- Salt to taste
Method
Soak the tuvar dal in hot water for about 15 minutes.Use water just enough to cover the dal till the rim.
Drain any excess water (though small traces of water are fine to have). Coarsely grind the dal, with the red chillies, asafoetida, turmeric powder and salt.
Steam the ground dal mixture for about 20 minutes. Allow the steamed dal to cool down and crumble it using your fingers. Keep aside. Once cooled and crumbled add the steamed beans and carrots to it as well and gently stir them in.
Heat 2 tablespoons of oil in a frying pan; add the mustard seeds, curry leaves and allow it to crackle.
Now stir in the dal-vegetable mixture to the above seasoning. Gently stir and let it simmer covered for a 3-4 minutes. Sprinkle the remaining oil on the top and stir gently.
Serve warm.
Note: When steaming the vegetables, steam them with a little salt to get the added taste.
|
Indian Recipes 
