Subru Uncles Toor Ki Dalsindhi Style Dad Mom And I Love And Recipes

Steps:

• Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender.
• Heat oil in a pot on medium-high flame.
• Once its hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to splutter and crackle.
• Once they stop doing so, add in the curry leaves and ginger.
• Stir-fry for 5 minutes until the raw smell of ginger is gone.
• Add asafoetida powder and continue to stir-fry for another 5-7 minutes.
• Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes.
• Then add in the tomatoes and 1/4 cup of water to cook the tomatoes.
• Mix well and cook on high flame until the tomatoes are softened.
• Add salt, red chilli powder and turmeric powder.
• Mix well.
• Extract tamarind pulp from tamarind to use as tamarind water.
• To do this, soak about 3 inches piece of tamarind in 1 cup of hot water.
• Squeeze to extract the tamarind pulp and let it mix with the water to form'tamarind water' (that's what I call it).
• There is no need to pass this through a strainer- use it directly!
• Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture.
• Mix well and allow it to cook on medium-high flame for 5 minutes.
• In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown) and with the help of a beater/mashing tool (we use what we call a'mandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked.
• Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, as you sing your favourite kitchen song side-by-side!
• Allow this to come to a boil.
• Lower flame and cook for 10 more minutes on a simmer.
• Remove from flame and serve immediately with cooked long-grain white Basmati rice.
• Serve hot (we serve it immediately because it doesn't taste very good once it gets cold) alongwith low-fat plain yogurt on the side for a complete wonderful Asian-Indian meal in rice and lentil curry heaven!
• My brother, Manav, says that my wud-be hubby is a lucky man cos I'll cook this for him and oh my, my bro adores this curry!
• Please note: If you have a sore throat, a running nose, fever, cough and cold, then PLEASE omit the tamarind altogether because using tamarind juice in this recipe when you have a bad throat, will only make your throat worse. This curry cooks awesome even without the tamarind juice. Enjoy!

Steps:

• Boil the beans and potatoes in a pot of water. Drain and keep aside for the time being to be used in the recipe later.
• Put the garlic cloves, piece of ginger, cumin seeds, the bunch of fresh corrainder leaves and a little water in a mixer. Process until a smooth and strong smelling green marinade is obtained. Uncover and keep aside to be used later in the recipe.
• Heat oil in a wok.
• Once hot, add cumin seeds and allow to splutter.
• Once they stop spluttering, fold in the onions and stri fry until browned.
• Now add the marinade (paste) prepared in the mixer earlier and allow it to come to a boil.
• Lower flame, add the tomatoes and about 1/2 cup of water.
• Increase heat and allow to cook for about 5-7 minutes or until the tomatoes become slightly mushy.
• Now, heat 2 tbsps. of oil in a pot.
• Add the carrots and allow to cook on either side. Once the carrots are lightly browned, remove from heat and keep aside.
• Likewise, one at a time, add all the vegetables i.e. boiled and drained beans, peas, potatoes and cauliflower. Stir fry lightly until the veggies are lightly browned and remove from the pot.
• Now add all the fried veggies to the wok containing the tomato and marinade mixture. You may add a little water if you feel necessary to allow the veggies to cook.
• Lower heat to medium flame and allow to cook for 10-12 minutes. Stir the veggies every 3 minutes to ensure they do not stick to the bottom of the wok.
• Add corriander leaves for garnish.
• Remove from heat and serve hot with rotis or Indian flatbreads and a dollop of yoghurt or fresh cream on the side.
• Enjoy!