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Mixed dal and Vegetable Kurma (Mixed lentils and vegetables in cashew coconut gravy)

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Ingredients

Adjust Servings:
11/2 table spoon Split red lentils(masoor dal)
11/2 table spoon Split bengal gram(chana dal)
11/2 table spoon Split green gram (dhuli moong dal)
2 table spoon Chick pea(kabuli chana)
1/4 tea spoon Turmeric Powder
1/2 tea spoon Red chilli powder
1 medium Tomato
Salt  to taste
11/2  table spoon Oil
120 g Fresh spinach(palak)
110 g (almost 1 cup chopped) Cabbage
2 tea spoon Ginger Garlic Paste
1 tea spoon Grated Jaggery
1/2 cup Water
1 table spoon(optional) Lemon juice
For Masala Paste
9 to 10 Cashew Nuts
2 to 3 Dried red chili
2 Cloves
1 1/2 table spoon Grated Coconut

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Mixed dal and Vegetable Kurma (Mixed lentils and vegetables in cashew coconut gravy)

Features:
  • Gluten Free
  • Vegan
Cuisine:

Ingredients

  • For Masala Paste

Directions

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Health Tips :-

  • Moong dal/green gram is diet friendly, which has minimal calorie and rich in iron and potassium.
  • Chana dal/bengal gram is one of the richest source of protein. And also helps to keep diabetes at bay.
  • Masoor dal/red lentil is very good for bile reflux and also improves blood circulation. But masoor dal raises uric acid level, so limit its consumption.
  • Chickpea is good for diabetes,blood pressure, cholesterol, heart health, bone health etc,etc….
  • Spinach is a super food which has n number of nutrients. Which helps to prevent cancer,asthma, lowering bp,promot a healthy digestive tract, healthy skin and hair etc,etc..
  • Cabbage is a cruciferous veg and its consumption decrease the risk of obesity, diabetes,heart disease, and increased energy, and overall lower weight.
  • At the same time hypothyroid patients should watch over consumption of cruciferous vegetables. It may inhibit the production of Thyroid hormones.

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Steps

1
Done

Make masala paste

  1. Soak the cashew nuts in a cup of water for minimum 30 minutes.
  2. Heat oil in a pan and put cloves and dried red chilli, saute for 15 to 20 seconds and take it out(make sure not to burn the red chilli) – see tip.
  3. Then grind  the cashew and coconut with sauted red chilli and cloves to a fine paste and keep aside.
2
Done

Cook the lentils

  1. Now, pressure cook daals and chick pea with turmeric powder,red chilli powder,tomato and salt for upto 4 to 5 whistles or untill soft.
3
Done

Cook veg and mix with masala paste

  1. Heat the same pan with oil, add the spinach and cabbage. Saute for about 4 to 5 minutes.
  2. Then add ginger garlic paste and saute for a minute.
  3. Now add cooked dal and chickpea and mix well.
  4. Now add gaggery and ground masala and mix well and cook for 1 to 2 minutes.
  5. Then add half cup of water and bring to boil. Then simmer it for 8 to 10 minutes.
  6. Finallyy stir in the lemon juice and serve hot
4
Done

Tips & Tricks :-

  • You can avoid step#2 completely and add chili and clove directly to make paste. I personally didn’t like its raw taste in this curry.

Nadishaf

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