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Home Dish Veg Lunch Spread

Veg Lunch Spread

Name: How to cook Veg Lunch Spread - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Dr.Madhumita Mishra

Veg Lunch Spread

#cc2022 #week2 #lunch

Ingredient

Food ration :

1 serving

Cooking time :

25 mins

For

Moong Masoor Daal-

1 cup

yellow moong Dal

1 cup

pink masoor Dal

medium onion chopped

4-5

garlic cloves chopped

Some

curry leaves

dry red chilies

large tomato chopped

1/2 tsp

turmeric powder

as per taste

Salt

1/2 tsp

red chili powder

1 Tbsp

Sambar powder

1.5 Tbsp

mustard seeds

1 Tsp

ponch phutan

3.5 cups

hot water

For

Banana Stem Curry

10-12 inch

Banana young stem, chopped finely

raw banana chopped

medium potato chopped

1/2 tsp

ponch phuta

dry red chili

1 tsp

grated ginger

1 tsp

cumin powder

1/2 tsp

coriander powder

1/2 tsp

garam masala powder

1/2 tsp

Kashmiri red chili powder

1/2 cup

grated coconut

2 Tbsp

tomato paste

2 Tbsp

mustard oil

1 cup

warm water

1 tsp

Desi ghee

1/4 tsp

sugar

Cooking instructions

* Step 1

To make Moong and Masoor Daal, mix both dals, wash them to clean them. Soak in water. Heat oil in a pressure cooker. Add red chili and poncho phutan. Allow spluttering Ponch phutan.

* Step 2

Then add curry leaves, chopped garlic cloves, and onions. Fry till onions are translucent.

* Step 3

Next add chopped tomatoes, chili powder, turmeric powder, salt, and Sambar powder, and saute till tomatoes are softened.

* Step 4

Add the soaked dals, saute for a minute and then add hot water.

* Step 5

Mix well and pressure cook for one whistle. Allow the pressure to release naturally. The Dal is ready to Serve.

* Step 6

To make Banana stem Curry, chop the Banana stem as shown in the photo. Deep them in water to get rid of oxidation that changes the color of the Banana stem to black.

* Step 7

I boiled the chopped stem with turmeric and salt. Boil the chopped veggies. Made masala paste with 1 Tbsp water with ingredients from grated ginger to Kashmiri red chili powder.