STEP 1.The rice must be rinsed and cooked for immediate use.
STEP 2.The toor dal must be cooked and kept aside.
STEP 3.In a pan add oil, 2tsp of black pepper, 2tsp of coriander seeds, 2tsp of chana dal, and 5 dry red chilies and let splatter.
STEP 4.Take out the mix in a mixer grinder and in the same pan saute 10 gm of fresh coconut, after the coconut is cooked add in the mixer and grind a fine paste and keep aside.
STEP 5.When the rice is boiling as mentioned in the preparation step, add sliced brinjal, diced potatoes, diced sweet potatoes, chopped pumpkin, chopped carrots, chopped cucumber and water. Cover the lid and let the vegetables cook for 5-7 minutes.
STEP 6.Then remove the lid and add 5gm of peanuts, 10gm of broad beans, cooked toor dal, salt and the paste prepared in step 1-2, mix everything well.
STEP 7.After 2-3 minutes add green peas and tamarind juice in the broth and cook for 2-3 minutes and keep aside.
STEP 8.For tempering, take a pan and add ghee, 2 tsp of cumin seeds, 10 gms of cashew nuts, 1tsp of hing, 2 dry red chilies, 1tsp of turmeric powder, curry leaves and let splatter.
STEP 9.Add the tempering in the prepared broth and serve.
calories per serving
18 g Fat48 g Protein225 g Carbs32 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment