cooming soon



Ingredients :

For the vegetables.

100g/3½oz toor dal (yellow split pigeon peas), well rinsed

1 small onion, chopped

100g/3½oz carrots, cut into 2cm/¾in chunks

100g/3½oz pumpkin or butternut squash, peeled and cut into 2cm/¾in chunks

100g/3½oz green beans, cut into 2cm/¾in lengths

1 medium tomato, chopped

1½ tsp ground turmeric

1½ tsp sugar

1½ tsp salt

For the masala.

50ml/2fl oz vegetable oil

1 tsp chana dal

1 tsp fenugreek seeds

1 tsp coriander seeds

4 dried Kashmiri chillies with seeds

handful fresh curry leaves

1 tsp asafoetida

For the tarka.

2 tbsp vegetable oil

1 small onion, finely chopped

1 tsp black mustard seeds

1½ tsp fenugreek seeds

Method :

For the vegetables, pour 1.5 litres/2½ pints of water into a large, deep pan and bring to the boil. Add the tur dal, onion, carrots, pumpkin, green beans and tomato and lower the heat to medium-low. Simmer uncovered for 30 minutes. Stir in the turmeric, sugar and salt and simmer gently for a further 15 minutes, or until the dal is soft.

For the masala, heat the vegetable oil in a frying pan over a medium heat. Once hot, add the rest of the masala ingredients and fry for 30 seconds to one minute, or until fragrant. Tip them into a spice grinder or mini food processor, along with the oil, and blend to a paste. Stir the paste into the pan of vegetables.

For the tarka, heat the oil in a clean frying pan over a medium heat and fry the tarka ingredients for 10 minutes, or until the onion is softened and golden-brown. Stir this into the pan with the vegetables, along with any oil, and serve.



Serves : 4-6

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal

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