Indian pulses dish, suitable for vegetarians, served as main course

Indian

Toor dal - 250 gm

Cauliflower - few florets

Radish - half, cut into 1 inch cubes

Flat beans - 4 or 5, cut into 1 inch pieces

Padwal (or Patol) - 2 or 3, cut into 1 inch pieces

Potatoes -1 big, cut into 1 inch cubes

Coriander leaves - 1 bunch, finely chopped

Water - 6 to 8 cups

Turmeric paste - 1 teaspoon

Chilli paste - ¼ teaspoon

Cummin paste - 2 Tablespoons

Coriander paste - 1 Tablespoon

Ginger paste - 1 Tablespoon

Green chillies - 6-8, slit horizontally

Sugar - ½ Tablespoon

Ghee or Butter - 1 Tablespoon

Panch Phoron - ½ Tablespoon

Salt - to taste

Boil water in a pan. Wash lentils and add to boiling water. When lentiles come to boil add potatoes and radish. Add turmeric and chilli paste. Mix well and cook over medium heat. Add rest of the vegetables. Add coriander, cumin, ginger pastes, green chillies, salt and sugar. Mix thoroughly and cook over low heat for 10 more minutes. Heat ghee in a pan and add panch phoron. When splattering stops, pour the lentils in the pan. Stir, bring to boil and remove from heat. Serve with plain white rice.

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