PARSI MIXED LENTILS, BEANS, AND VEGATABLES

Parsi Mixed Lentils, Beans, and Vegatables image

Number Of Ingredients 23

2 to 3 tablespoons Tamarind Paste
1/4 cup EACH, red lentils, and split pigeon peas, sorted and washed in 3 to 4 changes of water
2 tablespoons EACH, yellow mung beans, and white urad beans, sorted and washed in 3 to 4 changes of water
1 medium russet potato (or any kind), chopped (peeled or unpeeled)
1 large tomato, chopped
1 piece pumpkin (3-inch), finely chopped
1 small Chinese or Japanese eggplant, finely chopped
2 small onions, 1 coarsely chopped and 1 cut in half lengthwise and thinly slcied
1 cup coarsely chopped fresh fenugreek leaves, or 1/4 cup dried
1/4 cup coarsely chopped fresh cilantro including soft stems, + more for garnish
1 tablespoon chopped fresh mint leaves
3 to 5 fresh green chili peppers, such as serrano, minced with seeds
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
3 cups water
1 tablespoon Basic Ginger-Garlic Paste or store-bought
2 tablespoons Gujarati Lentil Masala or store-bought
1 1/2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon cayenne pepper, or to taste
2 teaspoons Garam Masala
3 tablespoons vegetable oil
1 to 2 tablespoon ground jaggery (gur)

Steps:

1. Prepare the tamarind paste. Then, place all the dals in a pressure cooker along with the potato, tomato, pumpkin, eggplant, chopped onion, fenugreek leaves, cilantro, mint, green chili peppers, turmeric, salt, and water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 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 blend in the pot with a hand-held immersion mixer, or transfer to a food processor or blender, process to make a thick and smooth puree, then return to the pot.2. Meanwhile, prepare the ginger-garlic paste and lentil masala. Then, in a small bowl mix together the ginger-garlic paste, coriander, cumin, cayenne pepper, and garam masala with 1 to 2 tablespoons water to make a thick paste.3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the sliced onions, stirring, until golden, 5 to 7 minutes. Add the spice paste and Gujaratie masala and stir until fragrant, 1 to 2 minutes. Mix into the dal along with the tamarind and jaggery, and simmer over low heat, 5 to 7 minutes. (Add some water if the dal seems too thick.) Transfer to a serving dish, garnish with 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.

Nutrition Facts : Nutritional Facts Serves