Serving Size: 2 portion
Cooking Time: 20 minutes
Ingredients:
- Red chilies - 4 number
- Mustard seeds - 1/4 teaspoons.
- Cumin seeds - 1/4 teaspoons.
- Fenugreek seeds - 1/4 teaspoons.
- Curry leaves - 2 springs.
- Asafoetida - 1 pinch.
- Onions (chopped) - 1 cup.
- Turmeric powder - 1/4 teaspoons.
- Green chilies - 4 numbers.
- Broccoli - 1 cup
- Carrot dices - 1 cup.
- Pumpkin dices - 1 cup.
- Radish- ½ cup
- Tomatoes - 1 cup.
- Sambar powder - 2 teaspoons.
- Coconut (grated) - 2 tbsp.
- Tamarind juice - 1/2 cup.
- Red split gram dal (cooked boiled) - 1 cup.
- Coriander (chopped) - 1/2 bunch
Cooking Method:
- In a hot pan add red chilies, mustard seeds, cumin seeds, when they crackle fenugreek seeds, curry leaves, asafoetida, chopped onions and turmeric powder and mix it cook for few minutes. Avoid using any oil's at all.
- Now add water, green chilies, salt, vegetables, sambar powder, grated coconut.
- Put the lid on and cook for 7-8 minutes or till vegetables are tender. You can also cook the vegetables in a pressure cooker beforehand.
- Add tamarind juice, and cook for 2 minutes.
- Now add boiled split red gram dal mix and cook for another few minutes till everything comes together.
- Have this with the pseudograin or millet of your choice.
