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Curried Vegetables With Dahi

Chef.Foodie's picture
Ingredients
  Red lentils/Yellow split peas 1 1⁄2 Cup (24 tbs)
  Hot water 5 Cup (80 tbs)
  Onion 1 , chopped for about 1 cup
  Green chili 1 , minced
  Vegetable oil/Ghee (clarified butter) 3 Tablespoon
  Sweet potatoes 2 , peeled and diced for about 4 cups
  Mild curry powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Grated fresh ginger root 2 Tablespoon
  Water 2 Cup (32 tbs)
  Cauliflower heads 1⁄2 (About 4 Cups Florets)
  Bell peppers 2 , chopped for about 2 cups (Green Or Red)
  Fresh spinach 10 Ounce
  Fresh lemon juice 3 Tablespoon
  Salt To Taste
Directions

Rinse the lentils or split peas.
Lentils cook faster and absorb less water than split peas, so use 4 cups of water for lentils, 5 cups of water for split peas.
In a covered saucepan, bring the water and lentils or peas to a boil.
Reduce the heat, uncover, and simmer for about 30 minutes, until tender.
In a large soup pot, saute the onion and chile in the oil for several minutes.
Add the sweet potatoes, curry powder, cumin, and ginger and continue to saute for 2 to 3 minutes, stirring often.
Pour in the 2 cups of water.
Cut the cauliflower into florets and add to the pot.
Add the bell peppers, cover, and simmer for 10 minutes.
While the vegetables simmer, rinse, stem, and coarsely chop the spinach.
Pour the lentils or peas and their cooking liquid into a blender or food processor, and puree for 2 to 3 minutes to make a smooth dahl.
When the cauliflower is tender, stir in the spinach, the dahl, and the lemon juice.
Simmer just until the spinach has wilted.
Add salt to taste, and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lentil
Interest: 
Everyday
Servings: 
4

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