Indian curry recipe with loads of vegetables and great taste. Goes great with just plain rice or any Indian bread!!!
Ingredients
- 2 cups water
- ½ cup sliced cabbage
- ½ cup sliced carrot
- ½ cup fresh green beans, trimmed
- ½ cup sliced green bell pepper
- ½ cup yellow split peas (tuvar dal)
- 1 tablespoon ground coriander (Optional)
- 2 teaspoons sambar powder
- ½ teaspoon chili powder (Optional)
- ½ teaspoon water
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seed (Optional)
- 1 pinch asafoetida powder (Optional)
- ½ teaspoon ground turmeric
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh grated coconut
- 2 teaspoons tamarind pulp
- 1 teaspoon brown sugar
- salt to taste
Directions
Step 1
Place 2 cups water, cabbage, carrot, green beans, bell pepper, and yellow split peas in a pressure cooker; lock lid. Bring cooker up to pressure and cook until peas are tender, 6 to 8 minutes. If your pressure cooker does not have a quick-release function, reduce cooking times slightly as food will continue to cook while pressure releases slowly. Drain and reserve excess liquid; set vegetables aside.
Step 2
Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
Step 3
Heat vegetable oil in a skillet over medium-high heat; cook and stir cumin seeds and mustard seeds until seeds sputter, about 1 minute; add asafoetida powder. Stir in the sambar paste; cook and stir until thickened, about 1 minute. Season with turmeric, and stir in vegetables. If vegetable mixture is too thick, stir in reserved cooking liquid.
Step 4
Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 175 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat1g | 7% |
Sodium81mg | 4% |
Total Carbohydrate26g | 9% |
Dietary Fiber3g | 10% |
Total Sugars4g | |
Protein8g | |
Vitamin C16mg | 82% |
Calcium44mg | 3% |
Iron2mg | 11% |
Potassium171mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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