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Ingredients (Measurement Conversion Calculator) Panch Phoron - 1/2 Tablespoon
Flat beans - 4 or 5, cut into 1 inch pieces
Toor dal - 250 gm
Turmeric paste - 1 teaspoon
Sugar - 1/2 Tablespoon
Salt - to tast
Potatoes -1 big, cut into 1 inch cubes
Coriander leaves - 1 bunch, finely chopped
Ginger paste - 1 Tablespoon
Cummin paste - 2 Tablespoons
Ghee or Butter - 1 Tablespoon
Chilli paste - 1/2 teaspoon
Green chillies - 6-8, slit horizontally
Radish - half, cut into 1 inch cubes
Water - 6 to 8 cups
Padwal (or Patol) - 2 or 3, cut into 1 inch pieces
Coriander paste - 1 Tablespoon
Cauliflower - few florets
Directions
Boil water in a pan. Wash lentils and add to boiling water. When lentiles come to boil add potatoes and radish. Add turmeric and chilli paste. Mix well and cook over medium heat. Add rest of the vegetables. Add coriander, cumin, ginger pastes, green chillies, salt and sugar. Mix thoroughly and cook over low heat for 10 more minutes. Heat ghee in a pan and add panch phoron. When splattering stops, pour the lentils in the pan. Stir, bring to boil and remove from heat. Serve with plain white rice.
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Indian pulses dish, suitable for vegetarians, served as main course
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