VEGAN DAL FRY-SK Khazana

Ingredients list for VEGAN DAL FRY-SK Khazana

• 1 cup Toor dal soaked for 30 minutes and drained
• 1 cup Cashewnuts
• 1 medium Onion
• 2 Green chillies
• 1 medium Tomato
• piece Ginger 1/2 inch
• 6-8 Garlic cloves
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 10-12 Curry leaves
• to taste Rock salt (sendha namak)
• 1/4 teaspoon Turmeric powder
• 2 tablespoons coriander leaves chopped
• 1 tablespoon Lemon juice
• to garnish coriander sprig

Method

1. Preheat the oven at 150˚C.
2. Take cashew nuts on a baking tray and bake for 15 minutes. Set aside.
3. Finely chop onion, green chillies, tomato and ginger piece. Roughly chop garlic cloves and set aside.
4. For the cashew butter, transfer the roasted cashew nuts in a blender jar and blend to a fine paste.
5. Heat a pressure cooker, add pigeon peas and 2 cups water and cook for 2-3 whistles. Allow the pressure to reduce completely.
6. Heat a pan, add mustard seeds and cumin seeds and roast till the seeds splutter. Add curry leaves and sauté for a few seconds.
7. Add the chopped onion, chopped ginger, rock salt and garlic and mix well. Cook till the onion turns golden brown. Pour ¼ cup water and mix.
8. Add green chillies and tomato and sauté well. Add ¼ cup water, mix and cook till the tomato turns pulpy.
9. Add turmeric powder and sauté for a minute. Add the cooked gram mixture and stir well. Add rock salt, mix and cook for 1-2 minutes.
10. Switch the heat off and add chopped coriander, lemon juice and 1 tsp of the prepared cashew butter. Mix well and transfer into a serving bowl.
11. Serve hot with steamed brown rice.