Spicy Vegetable Korma with Chana Dal in a Cashew Coconut Tomato Sauce
INGREDIENTS
•
2/3 cup of chana dal (or yellow split peas), soaked for at least three hours
•
2 tablespoons of ghee, or a mixture of butter and oil
•
1 small onion, finely chopped
•
2 tomatoes, finely chopped
•
2 1/4 cups of water
•
1 large potato, diced
•
1 large carrot, diced
•
2/3 cup of peas (fresh or frozen)
•
1 teaspoon of turmeric
•
1/4 teaspoon of cayenne
•
1 1/2 teaspoons of sea salt
•
handful of dry curry leaves (optional)
•
For the paste:
•
1/2 cup of dried coconut
•
1/4 cup of cashews
•
1 teaspoon of coriander seeds
•
1 teaspoons of cumin seeds
•
3 - 4 whole dried red chilies
•
2 green chilies, seeded and chopped
•
1 inch piece of ginger, peeled and chopped
•
For the tadka:
•
1 teaspoon of black mustard seeds
•
2 teapoons of urad dal, rinsed
•
pinch or two of asafoetida
•
2 - 3 whole dried red chilies
Comments & Reviews
Just A Pinch Sweepstakes