Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Split red gram

  2. 2 1/2 cups 592ml Water Set

  3. 1 2 Onions (medium)

  4. 2 Green chiles

  5. 3 Tomatoes (medium)

  6. 4 French beans

  7. 2 Drumsticks

  8. 1 Carrot

  9. 6 Okra - (ladies' fingers)

  10. 1 teaspoon 5ml Red chile powder

  11. 1/2 teaspoon 2 1/2ml Turmeric

  12. 3 teaspoons 15ml Tamarind extract

  13. 1/4 cup 10g / 0.4oz Coriander leaves

  14. 15 Curry leaves Salt - to taste

  15. 5 cups 1185ml Water Set

  16. 2 1/2 teaspoon 2 1/2ml Fenugreek seeds

  17. 1/2 teaspoon 2 1/2ml Mustard seeds

  18. 1/2 teaspoon 2 1/2ml Cumin

  19. 5 Garlic

  20. 2 tablespoons 30ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wash the dal and boil in water until thoroughly cooked. Remove from heat, let cool and make into a paste in a grinder. Keep aside. Meanwhile chop all the vegetables into bite sized pieces except the drumstick which is cut into 2.5 inch pieces. In a pot mix the vegetables, the above paste and the remaining ingredients in set 1 and bring to a boil on high heat. Reduce the heat to medium and let cook until the vegetables are cooked. Remove from heat and keep aside. In a deep skillet heat butter on low heat and add mustard seeds and cumin. When the mustard seeds start to pop add fenugreek seeds and slightly crushed garlic cloves. When the garlic starts to turn light brown add contents from pot. Raise the heat to high and bring to a boil. Serve hot. This dish goes very well with Uthappam, Plain White Rice, Idli and Dosa. Preparation time: 60 minutes Cooking Time: 45 minutes


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