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Ingredientes
- Toor dal/Split pigeon peas - 1 cup
- Pearl onions/Shallots - 1 cup (chopped)
- Carrot - 2 (Sliced)
- Baby corn - 2 (Sliced)
- Raddish - 2 (Sliced)
- Lady's finger - 2 (Chopped lengthwise)
- Avarakkai/Broad beans (Hyacinth beans) - 5 (Chopped into 2 inch sized pieces)
- Brinjal - 5 to 8 (Cubed)
- Garlic pods - 2
- Coriander leaves - A handful
- Curry leaves - Few
- Tamarind - 1 inch sized ball
- Red chilli powder - 2 spoons
- Coriander powder - 3 spoons
- Turmeric powder - A pinch
- Asafoetida - 1/2 spoon
- Mustard - 1/2 spoon
- Cumin seeds - 1/2 spoon + 1/2 spoon
- Fenugreek seeds - 1 spoon
- Salt - As per taste
- Oil - 5 spoons
- PREPARATION METHOD
- Soak tamarind in water for 30 minutes, then extract tamarind water from it (remove the pulp and discard it). Set the tamarind water aside.
- Meanwhile do the other preparations.
- For preparation of dal, add the following in a pressure cooker and pressure cook for 10 minutes and set aside.
- (Cooked Dal - Preparation)
- 1. Toor dal - 1 cup
- 2. Water - 2 cups
- 3. Pearl onions/Shallots - 2 (peeled and whole)
- 4. Garlic pods - 2 (peeled and whole)
- 5. Turmeric powder - A pinch
- 6. Salt - As per taste
- (Add a spoon of oil to avoid over spilling through cooker nozzle)
View Full Recipe at You Too Can Cook Indian Food…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 192g | |
| Calories 100 | |
| Calories from Fat 6 | 6% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Potassium 432mg | 12% |
| Total Carbs 22.86g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 9.01g | 6% |
| Protein 2.97g | 5% |
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