Sindhi Mixed Vegetables with Split Pigeon Peas


Serves: 4
Total Calories: 234

Ingredients

3/4 cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
6 cups water
3 tablespoons vegetable oil or melted ghee
2 to 4 whole dried red chili peppers, such as chile de arbol
2 to 4 whole fresh green chili peppers, such as serrano, skin punctured to revent bursting
1 teaspoon cumin seeds
1/2 teaspoon coarsely ground fenugreek seeds
1/8 teaspoon ground asafoetida
3 tablespoons chickpea flour
1/2 pound small okra, stem end trim, then split lengthwise
1/2 pound cluster beans (guar ki phalli), or any other green beans, cut in half
1 medium potato (any kind) cut into 1/2-inch pieces
2 pieces dried kokum hlaves, washed and finely chopped, or 2 tablespoons Tamarind Paste (see Kitchen Basics)
1 tablespoon peeled minced fresh ginger
2 tablespoons finely chopped curry leaves
1 teaspoon ground coriander
1 1/2 teaspoons salt, or to taste
1/2 teaspoon ground turmeric
1/2 cup finely chopped fresh cilantro, including soft stems

Directions:

1. Soak the dal in 2 cups water 30 to 40 minutes. Transfer to a pressure cooker and secure the lid. Cook over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, let cool, then pass the dal through a food mill, or blend (or whisk) to make a smooth purée.

2. Heat the oil (or ghee or oil) in a large nonstick wok or saucepan over medium-high heat and add the red and green chili peppers, cumin, fenugreek seeds, and asafoetida they should sizzle upon contact with the hot oil. Quickly add the chickpea flour and roast, stirring, over medium heat until fragrant and golden, about 2 minutes.

3. Add the puréed dal, the remaining 4 cups water, all vegetables, kokum pieces, ginger, curry leaves, coriander, salt, and turmeric and bring to boil over high heat. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until vegetables are tender, 30 to 40 minutes. Transfer to a serving bowl, mix in the cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 234
Calories from Fat: 95

This Sindhi Mixed Vegetables with Split Pigeon Peas recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
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Crispy Fried Okra in Yogurt Sauce
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Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
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Sindhi Mixed Vegetables with Split Pigeon Peas
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