A gluten-free, vegan dish from Maharashtra-Karnataka
Course: Main Course
Cuisine: Indian, Maharashtrian, South Indian
Keyword: Gluten-Free, Vegan
Servings: 4
Author: Gayatri Singh
Ingredients
1cuppigeon peas Toor dal
1 bigonionlarge diced
6clovesgarliccrushed
3/4cup cluster beans (gavar)cut in 1/2 inch pieces
2tbspraw groundnut (peanut) powder
4tbspNiger seeds powder (karal seeds)
3nosor to taste green chillieschopped
1/2tspturmeric powder
1tsp or to taste red chilli powder
1 tsp mustard seeds
1/4tspasafoetida
10curry leaves
Water to cook
3 tbspgroundnut oil
1tbspchopped coriander to garnish
Salt to taste
Instructions
Add 2 cups of water to the pigeon peas with water and salt. Keep it on a low medium flame. Once it is halfway cooked add in the cluster beans and cook till the pigeon peas are al dente. Cooked but holds its shape and dry, if it is too watery then strain it.
In a heavy pan heat oil, add in the mustard seeds and asafoetida. Add curry leaves.
Add in the garlic, saute for 30 seconds. Add in the onion and fry for 2-3 minutes till it is golden in colour.
Add in the spice powders and green chilli. Mix well and add in the salt, groundnut and niger seeds powder. Fry for 1 minute.
Add in the cooked dal and cluster beans mixture. Mix it well. Cover and cook for 2-3 minutes on medium flame
Adjust the seasoning. Garnish with fresh coriander and serve hot with bhakris.