SOUTH INDIAN YOGURT AND COCONUT MILK CURRY WITH VEGETABLES

South Indian Yogurt and Coconut Milk Curry with Vegetables image

Number Of Ingredients 20

1/4 cup dried split pigeon peas (toor dal), sorted and washe din 2 to 4 changes of water
1 tablespoon , dried yellow split garbanzo beans, (channa dal), soreted and washed in 3 to 4 changes of water
2 1/2 cups water
1 cup Coconut Milk or store-bought
6 to 8 quarter-size slices peeled fresh ginger
2 to 5 fresh green chili peppers, such as serrano, stemmed
15 to 20 fresh curry leaves
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt, or to taste
2 cups nonfat plain yogurt, whisked until smooth
1 tablespoon vegetable oil
4 whole dried red chili peppers, such as chile de arbol, skins pierced to prevent bursting
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon ground fenugreek seeds
1/8 teaspoon ground asafoetida
2 to 3 small Chinese or Japanese eggplant, cut into 1-inch pieces
1 large tomato, cut in 1/2-inch pieces
1/4 cup finely chopped fresh cilantro, including soft stems

Steps:

1. Soak the dals in the water 1 hour or longer. Meanwhile, prepare the coconut milk. Then, drain the dals, reserving the water. Place the drained dals, ginger, green chili peppers, and curry leaves in a blender and blend, adding some of the water to facilitate the blending, until smooth, about 30 seconds Add 1 tablespoons coriander, the cumin, and salt, and blend again. Then add the yogurt and blend once again until smooth.2. Heat the oil in a large nonstick wok or saucepan and fry the red chili peppers until golden, 1 minute, then add the cumin and mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the remaining 1 tablespoon coriander, fenugreek seeds, and asafoetida, stir 30 seconds, and add the eggplant, bell pepper, and tomato. Cook, stirring, 1 minute.3. Add the yogurt mixture, a little at a time, stirring constantly to prevent it from curdling, until it comes to a boil. Rinse the blender with the remaining water, add it to the kadhi, and boil again. Reduce the heat to medium and cook, stirring, 5 to 7 minutes, then ad the coconut milk and cilantro and simmer until the vegetables are soft and the kadhi is thick and smooth, 5 to 7 minutes. Serve hot.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