Mixed Veggies and Dal Stew
Top Rated Recipe
Key Details:
.png)
prep time: 30 minutes
.png)
Cook time: 45 minutes
.png)
Difficulty Level: Easy
.png)
Course: Main Course
Cuisine: Fusion
Key Ingredients:
Carrots
American corn
Split Bengal gram
Celery
Onions
Tomato ketchup
Fresh oregano leaves
About Mixed Veggies and Dal Stew
Table of Contents
This is a great way to feed kids with proteins and other necessary nutrients
Read More- Carrot, chopped ½ cup
- American corn ½ cup
- Split Bengal gram (chana dal), soaked in 2 cups water for ½ hour 1 cup
- Oil 1 tbsp
Step 1. Heat oil in a deep non-stick pan, add garlic and saute till light golden. Add onions, mix and saute till they turn a light golden.
Step 2. Add celery, carrot and corn, mix well and cook till the vegetables become a little soft.
Read MoreIngredients
- Carrot, chopped ½ cup
- American corn ½ cup
- Split Bengal gram (chana dal), soaked in 2 cups water for ½ hour 1 cup
- Oil 1 tbsp
- Garlic, finely chopped 1 tbsp
- Onion, finely choped ½ cup
- Celery, finely chopped ¼ cup
- Salt to taste
- Black pepper powder to taste
- Tomato ketchup 3 tsps
- Fresh oregano leaves 7 to 8 + to garnish
How to Make Mixed Veggies and Dal Stew (Stepwise Photos)
Method
- Heat oil in a deep non-stick pan, add garlic and saute till light golden. Add onions, mix and saute till they turn a light golden.
- Add celery, carrot and corn, mix well and cook till the vegetables become a little soft.
- Add salt, pepper powder and tomato ketchup and mix well.
- Add the Bengal gram along with the water in which it is soaked and mix well. Tear and add oregano leaves, mix well, cover and cook for 25-30 minutes or till the Bengal gram is completely cooked.
- Transfer into a serving bowl, garnish with some oregano leaves and serve hot.
Additional Tips and Tricks
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available