Vegetable Daal with
Spiced Sunflower Seeds
Ingredients
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1/2 cup - Split chickpeas
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1 small - Onion
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1/2 - Carrot
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4 to 5 pieces - Pumpkin
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4 to 5 pieces - Cucumber
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4 - Cluster beans
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4 to 5 pieces - Yam
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1 - Drumstick
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Lemon sized - Tamarind
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15 - Shallots
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1 Clove - Garlic
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2 - Green chili
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1 Medium - Tomato
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4 - Ladies finger
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1 Handful - Curry leaves
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2 1/2 tbsp - Sambar powder
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1/2 tsp - Chili powder
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2-3 Pieces - Coriander
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1 tsp - Asafoetida powder
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1tbsp - Coconut oil
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Salt
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Water
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Pimp My Salad - Spiced Sunflower Seeds
Seasoning
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1/4tsp - Mustard seeds
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1 tsp - Fenugreek seeds
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3 -4 - Dry red chilli
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1 Handful - Curry leaves
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1/2tbsp - Sambar powder
Method
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Wash and soak the tamarind in water
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Wash Split chickpeas and pressure cook by adding enough water, turmeric powder, salt and all the vegetables except ladies finger, tomato and shallots.
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Cook in medium heat.
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Once done, release the pressure manually and do not wait for the pressure to settle down automatically.
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Meanwhile heat 1 tsp of coconut oil and sauté shallots and garlic till it becomes transparent.
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Reduce the flame and add turmeric powder, chili powder and coriander.
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Add 2 tbsp of sambar powder.
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Keep the remaining 1/2 tbsp aside.
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Add asafoetida powder.
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Add the bunch of curry leaves.
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Keep them aside.
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Open the cooker after releasing the pressure and add tamarind water, roasted onion mix, tomato, ladies finger and green chili.
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Add enough hot water and boil for about 10 minutes in medium heat .
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Check the saltiness and sourness.
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It should reduce its quantity by 1/4th of the total quantity.
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For the seasoning: Heat coconut oil, add dry red chilies, mustard seeds, fenugreek seeds, curry leaves one by one and finally the remaining 1/2tbsp of sambar powder.
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Turn off the gas and add the seasoning into the sambar.
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Mix well and close the cooker for few minutes.
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Top it with 'Pimp My Salad' - Spiced Sunflower Seeds and serve.
