This is a lovely recipe for a rainy afternoon or night. The use of dal and the near absence of oil makes it also a dieter’s dream come true!
One large cup toor dal
One quarter cup kabuli chana soaked overnight
100 gms suran (yam)
One brinjal chopped in 4 pieces
One carrot cut in big chunks
15 cluster beans (guvaar)
7-8 lady fingers
Two potatoes cut into long pieces
10- 12 Lonavla kokum
Two tablespoon tamarind paste
One tablespoon jaggery
A few sprigs of curry leaves
5 green chillies cut length wise
5 big red chillies
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
Soak the toor dal for two hours and pressure cook with a little turmeric and liquidise when done.
Heat one tablespoon oil and add all the seasoning ingredients except hing.
Stir till you get the aroma of seasoning.
Now add hing.
Pour the liquidised dal along with channa, yam, cluster beans and bring it to boil once. Add salt and kokum and cover and cook on slow flame for 30 minutes.
Now add the rest of the vegetables and boil for another 20 minutes.
Finally add the jaggery, tamarind paste and coriander leaves, and simmer for 10 minutes.
Serve with steamed rice and papad.