Dalia With Broccoli In Sesame-Garlic Sauce
|Sesame oil||1 Tablespoon|
|Sesame seeds||1 Teaspoon|
|Garlic||7 Clove (35 gm), minced|
|Lemon juice||3 Teaspoon|
|Soy sauce||1 Tablespoon|
|Cumin seeds||1 Teaspoon|
In a medium bowl, soak dalia in water and let it stand until water is absorbed (about 15 minutes).
Heat oil in a non-stick frying pan; add broccoli and red bell pepper.
Saute, then cover, and cook on low heat until vegetables are tender (approximately for two minutes).
Add beans and continue to cook until beans are heated through.
When done, cover to keep warm and set aside.
For the sauce Heat a pan.
Add roasted chickpea powder.
Add a little water to give it a thick consistency, remove and keep aside in a bowl.
In the same pan, heat oil, add garlic and, sesame seeds, saute for two minutes.
Add water, soy sauce and cumin seeds.
Stir thoroughly and add chickpea powder mixture spoon by spoon.
Turn the heat up to bring about a slow, rolling boil.
Using a whisk, stir sauce frequently until it thickens.
In a large serving bowl, add vegetable mixture to dalia, pour sauce over the top and gently mix.