Halwai October 20, 2020

Ingredients:

• 250 g – Potato
• 200 g – Cabbage
• 100 g – Carrots
• 100 g – Cauliflower
• 50 g – Green peas
• 25 g – groundnuts
• Pigeon pea – 2 cups
• 4 tbsp – whole coriander
• 8-9 Red Chillies
• 2 tsp – cumin
• 7-8 – pepper Corns
• 1 small piece of Cinnamon
• 1 tbsp – Channa dal
• 2 tsps – Urad Dal
• 2 tbsps – Coconut powder
• Tamarind – Lemon size

Method:

  1. Pressure cook the cut vegetables with 2 cups of pigeon pea.
  2. Fry the masala on low heat, grind to a smooth paste and add this to the boiled vegetables and dal.
  3. Add tamarind, salt, chilli powder and turmeric and cook for a few minutes.
  4. Splutter mustard in a frying pan, add the cumin, hing, broken red chillies and add to the vegetable mix.

Recipe courtesy of Sify Bawarchi