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 onion*)
Serve with rice, dosa pancakes are traditional, coconut chutney and/or green chutney.
* onions and grlic are not traditionally offered to the Deities.
Simple Tdasa's instant coconut chutney; note ; pls also look up other chutney recipes; this one is ad hoc.
1/3 cup fresh grated coconut, fine grate
(1/4 tsp fried black mustard seeds in 1 tblspn ghee, plus pinch of hing ) optional
1/2 tsp coriander powder, and brown sugar
1/4 tsp cumin powder
1/4 cup coconut milk (thick, not watery) or yogurt
2 TBLspns fine-chopped coriander/dhania leaf, if possible
Comments
Oh! Anand Prabhu, Guyana is sounding nicer and nicer all the time ! I think I would like to visit or even live there. No wonder you like it.