The broth is made from lentils like toor dal, leafy and green vegetables like cabbage, dill, spinach, beans; and sprouts like green gram, horse gram etc. It is seasoned with pepper, cumnins, onions, garlic, curry leaves, tamarind pulp, turmeric powder and sambhar powder. It is a protein packed recipe and a staple diet among farmers in Karnataka.
Ingredients
For the broth
1 cup Toor Dal
2 cups of Cabbage, roughly chopped
2 cups of Beans, cut into 1 inch pieces
1 bunch of Dill, roughly chopped
4-5 cups of water
For the masala
1 onion, cubed
2-3 Garlic cloves
2-3 Garlic cloves
Curry leaves
1/2 tsp Pepper corns
1/2 tsp cumin
1 tsp sambhar powder
1/2 tsp turmeric powder
2-3 sprigs of Cilantro
1 marble size tamarind
1 small piece of jaggery or 1/2 tsp Sugar
1 small piece of jaggery or 1/2 tsp Sugar
Salt
Method
- In a pressure cooker, add toor dal, cabbage, beans, dill and water. Cook for 15 minutes. After cooker has cooled, drain excess water into a bowl and keep vegetables aside
- In a pan, roast cumin and pepper corn. Saute a minute or two. Finely grind them into smooth powder
- In the same pan, heat oil, add onions, garlic, cilantro and curry leaves. Saute until onions turns slightly brown color. After it has cooled, grind these ingredients smoothly along with a scoop of cooked vegetables
- In a separate bowl, extract tamarind pulp using warm water. Soak in warm water for few minute and mash it with your hands. Discard if there are any fibers or skin
- Now, add this stock back to pressure cooker, add ground onion- garlic puree, roasted pepper-cumin powder, sambhar powder and turmeric powder. Also, add tamarind pulp. You can adjust thickness of gravy by adding water
- Add jaggery and adjust salt as per taste. Simmer for 10 to 15 miniutes
- Serve hot with seasoned vegetables and steamed rice or ragi ball
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