This is one of my favorite dishes from Tamil Nadu – a simple stew, really, but with these delightfully unplaceable flavors from the combination of spices and leaves. Serve it as a soup if you wish; however, the classic accompaniments would be rice and gram bean idli in the morning, or dosa in the evening. The idli dough is fermenting tonight, so it will be just a bowl of this great fresh soup and a few papad with lemon pickle. Ah, and a glass of wine, to celebrate a memorable meal.
Yum!
| Rinse, cover w/water, pressure cook 3-5m |
1c | Toor dal (flavor and stew-like), or Masoor dal (lighter flavor, broth) |
| – | ||
| heat oil medium til hot, add cumin to brown; add remainder of spices and fry briefly |
2 T 1/2 t 1 t 1 t 1/2 t 1/8 t 1/2 t 1 t |
Oil Cumin seeds Red chili powder Coriander powder Coriander seeds Hing (Asafotida) powder Black mustard seeds Fenugreek (Methi) seeds |
| – | ||
| add all vegetables, including chopped leaves; stir 2-3 minutes; add cooked dal and mix well |
2 1 5 3 2 1/2″ 1 c 8-10 1 t 1 t |
Carrots, chopped roughly (approx. 1″) Green chili, chopped Okra, sliced lengthwise into 4 Egg plant (baby), tubular type, 1″ cubes Tomato, chopped coarsely Ginger, chopped Coriander leaves, chopped Kuri leaves Lemon/Lime juice Tamarind, soaked in water and crushed |
| – | ||
| add water and salt to taste, cook 10-15m |
2-3 c taste |
Water Salt |
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