INGREDIENTS
Chana dal: ½ cup soaked overnight
Broken wheat / Dalia : ½ cup soaked overnight
Black Gram Dal/Udad Dal : 1/4th cup soaked overnight
Soy Granules - ¼cup, soaked in hot water for 10 minutes
Cashews - 1tbsp
Mixed Vegetables - ½cup
Green chillies: 2-3 slit
Curd: 3rbsp
Onions: 2 medium sized
Ginger garlic paste: 2tsp
Turmeric powder/Haldi: ½ tsp
Red Chilli Powder: ½ tsp
Coiander seeds/ Dhania: 1tsp
Cumin seeds/ Jeera: 1 tsp
Cinnamon stick / Dalchini 2”
Mace powder/ Javitr : ½ tsp
Cloves/ Lavang: 2-3
Bay leaves/tej patta : 2
Green Cardamom: 2-3
Salt to taste
Ghee: 1tbsp
1 bunch of mint/Pudina
1 bunch of coriander/ Dhania patta
1Lime
METHOD:
Dry roast and grind the cinnamon, cardamom, cumin, cloves and coriander into powder and keep aside. Now boil the soaked lentils and wheat separately. Combine them both and set aside. In a pan heat ghee and fry the sliced onions on medium flame until lightly browned around the edges and caramelized. Set it aside
In a pressure cooker, heat 2tbsp oil or ghee, add
the chopped cashew nuts and fry until golden, then add the slit green chilies
and cook for ½ a minute, add chili powder, turmeric and curd and
cook till the oil surfaces. Now add the mixed vegetables. Drain the soaked soya
chunks, add to the cooker, mix well and cook for a minute. Add 4 cups of water,
chopped coriander, mint and salt. Mix properly and see that there are no lumps
formed. Now cover the pressure cooker and cook on a medium flame for about 20
minutes. One’s the pressure dissipates open the lid, mash the contents with a hand
blender into a fine paste. You can have it chunky also, as per your desire. Now leave it to cook on low heat
for 1 hour, stirring from time to time. One’s you get your desired consistency ,
switch off the flame and garnish with fried onions, fried cashews, chopped
coriander/mint and squeeze in lime if your taste buds ask for J
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