Regular readers volition know that I similar to experiment amongst diverse types of Indian cooking. I role dissimilar spice mixtures together with ingredients, together with besides taste trying dishes from diverse regions of India. This vegetable korma is a fusion of Northern together with Southern cooking styles. Starting amongst a South Indian dish inwards heed based on the see of kokosnoot blended amongst cumin, I together with thus shifted to ingredients mutual to North Indian dishes together with thus made the glue amongst cashews, garam masala, coriander together with chilies along amongst the coconut. The dish ended upwards tempered South Indian style. I wanted a legume component, thus chana dal got incorporated into the korma, together with I added to a greater extent than or less hot dried ruddy chilies because I wanted to a greater extent than heat. This is ane of the tastiest kormas I convey always made together with a fine agency to larn your vegetables on the table.
Serve amongst rice for a well for you lot together with balanced vegetarian meal.
Spicy Vegetable Korma amongst Chana Dal inwards a Cashew Coconut Tomato SauceIf you lot similar this recipe, you lot powerfulness besides enjoy:
2/3 loving cup of chana dal (or yellowish carve upwards peas), soaked for at to the lowest degree iii hours
2 tablespoons of ghee, or a mixture of butter together with oil
1 minor onion, finely chopped
2 tomatoes, finely chopped
2 1/4 cups of water
1 large potato, diced
1 large carrot, diced
2/3 loving cup of peas (fresh or frozen)
1 teaspoon of turmeric
1/4 teaspoon of cayenne
1 1/2 teaspoons of body of body of water salt
handful of dry out curry leaves (optional)
For the paste:
1/2 loving cup of dried coconut
1/4 loving cup of cashews
1 teaspoon of coriander seeds
1 teaspoons of cumin seeds
3 - iv whole dried ruddy chilies
2 greenish chilies, seeded together with chopped
1 inch slice of ginger, peeled together with chopped
For the tadka:
1 teaspoon of dark mustard seeds
2 teapoons of urad dal, rinsed
pinch or 2 of asafoetida
2 - 3 whole dried ruddy chilies
Begin yesteryear making the paste. Soak the kokosnoot inwards 1/2 loving cup of hot H2O for 10 - xv minutes. Drain. Soak the cashews inwards to a greater extent than or less warm H2O for 10 - xv minutes. Drain. Dry roast the cumin seeds, coriander seeds, together with dried ruddy chili over medium estrus for a few minutes. Transfer the coconut, cashews together with roasted seeds to a nutrient processor or blender along amongst the ginger together with greenish chilies. Process until you lot convey a fairly shine paste. Add a fleck of H2O if desired.
Heat the crude oil inwards a large pot over medium heat. When hot, toss inwards the onion together with stir together with nipper until it is translucent. Add the tomatoes to the pot together with educate for to a greater extent than or less other five minutes or until they thicken upwards together with convey a sauce-like consistency. Now drain the chana dal together with add together to the pot along amongst 2 1/4 cups of water. Simmer for nigh 10 minutes, or until the chana dal is but tender. Add the carrots, tater together with peas (if fresh), turmeric together with cayenne. Continue to simmer until the vegetables are tender. You tin sack add together to a greater extent than H2O to accomplish your desired consistency.
Now add together the solid soil glue to the pot together with the body of body of water salt. Reduce the estrus to medium depression together with educate for to a greater extent than or less other 10 - xv minutes. If you lot are using frozen peas, add together them, together with the curry leaves, to the pan close the destination of the cooking time.
To educate the tadka, estrus a few teaspoons of crude oil inwards a minor saucepan over medium heat. When hot, toss inwards the mustard seeds, urad dal, dried ruddy chilies together with the asafoetida. Stir together with nipper until the mustard seeds get to popular together with the urad dal turns a reddish colour. Immediately pour into the vegetable pot, stir together with encompass together with allow sit down for five minutes to allow the flavours to blend.
Serves 6.
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