Baingan Bharta, Sambhar, Roti And Papad (Roasted Mashed Eggplant, Pigeon Pea Curry, Indian Flat Bread And Lentil Chips)
Baingan Bharta, Sambhar, Roti and Papad (roasted mashed eggplant, pigeon pea curry, Indian Flat Bread and lentil chips). Vegan Recipe.
Servings: 2 servings
Ingredients
- 1/2 cup Toor Daal soaked for an hour (Pigeon Pea)
- 2 cloves garlic chopped
- 1/2 medium onion chopped
- 2 medium tomato chopped
- 1/4 cup carrot chopped
- 1/2 cup green bell pepper chopped
- 1/4 cup green beans or baby eggplant chopped
- 1/2 teaspoon Sambhar powder (you can buy it at any indian store or make your own recipe)
- 1/2 teaspoon coriander powder
- 4-5 curry leaves
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/2 tsp Urad dal
- 3 dry red chillies
- 1/4 tsp Asafoetida powder (hing)
- salt to taste (1/2 teaspoon)
- 1/4 teaspoon sugar
- 1 tablespoon organic canola oil
- 1 teaspoon lemon juice or 1/4 teaspoon tamarind concentrate.
Instructions
- In a pressure cooker or a deep pan, heat oil, add the mustard seeds, urad dal,cumin seeds,dry red chillies,curry leaves and asafoetida powder. Mix well and cook for a minute.
- Add the chopped onion and garlic and cook for another minute.
- Add chopped tomatoes, carrots, beans or eggplant, sauté for 5-7 minutes until the veggies are half done.
- Add in the salt, sugar, soaked and drained toor dal, sambhar powder, coriander powder, tamarind concentrate and 1.5 cups water (350ml).
- Pressure cook for 1 whistle or more(depends on how mashed you want the lentils). If cooking in a pan, cover and cook on low heat for 20 + minutes.
- Serve hot as side curry, topped with chopped cilantro, with Roti(Indian bread) and a dry veggie dish(subzi)!
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 183kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Sodium: 24mg | Potassium: 638mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4205IU | Vitamin C: 93.4mg | Calcium: 61mg | Iron: 1.3mg