Now this is something my dad can have bowls of anytime of the day!
I bet he’s going to keep a bowl aside for breakfast tomorrow! The way he has it, the next morning,cold and thick poured over a couple of slices of bread accompanied with a hot cup of coffee
We use a host of veggies to make it “wholesome” (it’s a mom recipe after all) like bhindi (lady finger) small aubergines , carrots, beans even broccoli.
This can feed 6 with lots left over for breakfast the next day. Or else, keep in the fridge and have another meal ready!
1/2 cup arhar dal
3 tomatoes boiled and puréed
1 medium onion cut into small pieces
1 tbsp oil
1.5 cups of mixed veggies (cut them into the same size, around one inch pieces)
1/2 tsp haldi ( turmeric powder)
3/4 tsp salt
1 tsp sambar powder
1/2 tsp chilli powder
1 tsp tamarind paste / chutney
2-3 stems of curry leaves
1 tsp rai (black mustard seed)
1. Wash dal (lentils) couple of times
2. Rinse well and then soak in 3 cups water for 30 min
3. Put the dal and water in a pressure cooker, add haldi / turmeric and give it 5-6 whistles , on medium heat.
4. In a large wok or heavy based pot, add 1/2 tbsp oil and stir the onions till light brown
5. Add ginger garlic paste , stir till brown
6. Add the tomatoes (freshly puréed) and stir for 15 min
7. Add the veggies and stir gently on medium heat for 7-8 min
8. Remove lid of the pressure cook after releasing the steam (lift the whistle with a fork) and add the dal to the wok of veggies and tomatoes. It’s cooked to the point that the veggies still retain its shape and slightly firm and not mashy looking.
9. Stir well. Add the tamarind paste/ chutney and reduce to low heat and cook for about 15 min
10. Don’t be scared to add some hot water if it is thick.!
11. In a separate frying pan , add 1/2 tbsp oil and heat on medium . Add the rai (black mustard seed) and let it pop. Add the whole red chilli’s, stir once and then add the curry leaves . Stir for 2-3 min and switch off gas
12. Increase the heat to medium and add the fried mustard seeds / rai , chills and curry leaves to the dal wok. Stir and let it cook for 3-5 min.
13. Switch off gas. Ready to eat!
It’s nice and colourful and works well as a one dish meal!