Total Calories: 234
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.
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