recipe - Blogs - puredevoteeseva

This dish is medium hot, spicy, highly nutritious for protein.

First Soak and boil 1/4 cup each of soorya dahl and channa or mung, with 1/2 tsp. tumeric; ie two kinds together. Cook down until well broken up and soft.

Now add 2tblsp ghee or butter

add 1/4 tsp each of hing/asfoetida, fenugreek seeds, anise seeds, fennel powder or seeds, black pepper, salt, brown sugar.

add 1/2 tsp each of methi leaf/fenugreek leaf, paprika, coriander

add 1 1/2 or up to three tblsp, (more adds more heat and "spice"), premixed pkg like Bedekar, MDH, etc brand sambhar spice powder from the Indian groceries stores.

add 2/3 cup of crushed tomatoes, or 1/4 cup tomato sauce/paste

Add veggies as desired, such as peas, potato, carrot, cauliflower etc cut in small cubes.

Simmer slow, low heat. Once veggies are cooked, add 1/2 tsp apple cider vinegar and 2 tblspns chopped cilantro leaf, if desired.

(note; add 1/4 tsp fried black mustard seeds is optional, plus 1/8 tsp fried kolengi seeds, and/or one medium

Wash 1/4 cup each of red/orange lentils and mung lentils, any two or more lentil types will do. Cook at medium heat in 3 cups water with lid partially on, or until fairly well broken down, takes about 40 minutes. Add pinch of salt and 1 tbs.oil or butter, 1/3 tsp tumeric.

Then add 1/3-1/2 tsp. ( or more, of any spice among these, according to your taste designs) black pepper, tumeric, ginger, fresh coriander powder, cumin powder, garam masala, anise seeds, fennel seeds, fenugreek seeds, curry powder or sabji spice, basil, asfoetida , methi (fenugreek) leaf, 1 pod black cardamon, 3 cloves, 3 small pieces cinnamon stick.

Add 1 tsp. brown sugar, 1/2 tsp. apple cider vinegar, salt to taste later... Add 2 tablespoons oil or ghee or butter, or combo. No no no canola.

If you need more water, add as needed as you go. The veggie pieces should be about this "......." size, square or oblong, roughly, different shapes for each veggie used. Ex 1 medium potato, 2 med carrots, 1 cup spi

recipe (2)

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