Carrot-peas stir fry and curry


A filling and nutritious lunch, that can be cooked in one hour.

Cook the beetroots and dal in the pressure cooker. Remember to put the beetroots in the bottom container, and keep some water in it. Also, if possible, soak the dal for half an hour at least. This will ensure that both are cooked properly.

Peel and grate the beetroots once cool. Add salt, just a little bit of sugar, ans squeeze some lemon juice. Remember, the iron in the beetroots won't get absorbed without the C vitamin in the lemon. Mix well. If you have time, you can add some crushed groundnut or fresh coconut or chopped onion. A tadka of ghee-jeera-asafoetida with a green chili will make it a proper koshimbir कोशिंबीर. You can add fresh coriander too if you have the time and the inclination.

Cut the carrots. Make a tadka of oil, mustard, asafoetida, turmeric. Add the peas. Cover immediately if peas are fresh because they start dancing the moment they hit the hot oil. Then add the carrots and cover. Add salt, amchur if you like, and any masala you have. I usually add the Maharashtrian goda/kala masala that is not too spicy. Cover again and let it cook in its own steam. Won't take more than 10 minutes. 

The roti is a mixture of poli and bhakri. Knead 1/3 cup wheat atta, 2/3 cup nachni/ragi, jowar, bajra atta. It makes a soft dough but you can roll it like roti, no need to pat like a bhakri. You can try what combination works for you.

I usually cook the daal in the vessel in which i can give the tadka too. Add salt, jaggery, masala if you like, kokum/tamarind, etc.  Make a tadka of your choice in a small kadhai, preferably iron, and add it to the boiling daal. Add coriander and serve hot. You can add many vegetables like brinjal, radish, potato, tomato, onion, turia, pumpkin, etc to the daal too to make it more nutritious.

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