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This is from The Dal Cookbook ( Author Krishna Dutta). It's one of only 2 books on my bookshelves that contain meat & fish recipes.
The information regarding the recipe is that five is an auspicious number for the Hindus,with this recipe often cooked as temple food. The authentic vegetables are green plantain, a long white radish called mooli, aubergine, pumpkin and snake gourd.
However I am using locally grown veg and seasonal at that. The local shop didn't have and aubergine yesterday, so I'm mixing and matching. local sweet potatoes, my own potatoes, my own courgette, carrots & parsnips. I ended up adding the remains of a cauliflower stalk & florets as well. The recipe is pretty simple but does involve Iots of spices. Try to cut the veg into bite sized pieces that cook in the same time. If you're adding veg that cooks in half the time other veg cooks in, seperate them into two batches to add at intervals, so that everything is cooked at the same time. On my case, i added the sweet potato, courgette & cauliflower 5 minutes after the potato, carrot & parsnip.
Ingredients
100g mung beans (moong dal)
1tbsp Olive oil
½tsp fennel seeds
2 fresh bay leaves
500g bite sized veg. (separate different cooking times if needed)
1 tsp ground tumeric
1 tsp ground chilli (use less if you don't like it hot)
1½ tbsp ground cumin
1½ tbsp ground coriander
200g soy yoghurt
4tbsp fine chickpea flour
1 thumb grated ginger (I recommend you puree it)
100g coconut cream/milk (optional if the dish is too hot/spicy)
Juice of 1 lemon
1 finely sliced red or green chilli
Seasoning to taste
Method
The information regarding the recipe is that five is an auspicious number for the Hindus,with this recipe often cooked as temple food. The authentic vegetables are green plantain, a long white radish called mooli, aubergine, pumpkin and snake gourd.
However I am using locally grown veg and seasonal at that. The local shop didn't have and aubergine yesterday, so I'm mixing and matching. local sweet potatoes, my own potatoes, my own courgette, carrots & parsnips. I ended up adding the remains of a cauliflower stalk & florets as well. The recipe is pretty simple but does involve Iots of spices. Try to cut the veg into bite sized pieces that cook in the same time. If you're adding veg that cooks in half the time other veg cooks in, seperate them into two batches to add at intervals, so that everything is cooked at the same time. On my case, i added the sweet potato, courgette & cauliflower 5 minutes after the potato, carrot & parsnip.
Ingredients
100g mung beans (moong dal)
1tbsp Olive oil
½tsp fennel seeds
2 fresh bay leaves
500g bite sized veg. (separate different cooking times if needed)
1 tsp ground tumeric
1 tsp ground chilli (use less if you don't like it hot)
1½ tbsp ground cumin
1½ tbsp ground coriander
200g soy yoghurt
4tbsp fine chickpea flour
1 thumb grated ginger (I recommend you puree it)
100g coconut cream/milk (optional if the dish is too hot/spicy)
Juice of 1 lemon
1 finely sliced red or green chilli
Seasoning to taste
Method
- Boil the mung beans in a saucepan until just cooked - watch them carefully you don't want to overcook them. Mine took around 30 minutes as a guide.
- Whisk the chickpea flour and the ginger into the soy yoghurt.
- Heat the oil in a skillet and add the fennel seeds & the bay leaves and fry for a minute or two until fragrant. Add the vegetables (if divided into a cooking times, only add the longer cooking time veg). Add the ground spices and fry for another minute or two until fragrant. Now add enough water to just cover all the veg (guess your veg is divided into two). Now Add the yoghurt mixture and mix well. The mixture will thicken as it heats up. Cook over a low heat for 10 minutes (if your veg is divided into cooking times, add the extra after 5 minutes).
- taste & if the dish is too spicy hat, add some of the coconut cream/milk as needed. (Tip - freeze any unused if opening a fresh tin. I freeze it in 100g batches for ease.)
- Just before serving add the mung beans, lemon juice, fresh chilli and seasoning.
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