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250 gms Tuvar Daal (Arhar)
200 gms Okra (Bhindi)
50 gms Cauliflower (Cut in florets)
50 gms Flat Beans (cut in pieces)
1 Drum Stick (Cut in pieces)
1 Potato (Peeled and cut in cubes)
1-2 Tomatoes (chopped)
1 Onion (chopped)
2-3 Garlic Cloves
1 Bay Leaf
1 Piece Cinnamon
2 Cloves (Laung)
A pinch of asafoetida
1/2 tsp Fenugreek seeds
1/2 tsp mustard seeds
2 Kashmiri Chillies
5 Cup water
Oil
50 gms Cauliflower (Cut in florets)
50 gms Flat Beans (cut in pieces)
1 Drum Stick (Cut in pieces)
1 Potato (Peeled and cut in cubes)
1-2 Tomatoes (chopped)
1 Onion (chopped)
2-3 Garlic Cloves
1 Bay Leaf
1 Piece Cinnamon
2 Cloves (Laung)
A pinch of asafoetida
1/2 tsp Fenugreek seeds
1/2 tsp mustard seeds
2 Kashmiri Chillies
5 Cup water
Oil
·
Pressure
cook tuvar daal in 5 cups water along with chopped onions,garlic and tomatoes
for half and hour.
·
When
the steam is out let it cool and grind it.
·
Heat
oil in a pan and add asafoetida,fenugreek & mustard
seeds,cinnamon,cloves,bay leaf.Saute for few minutes and add the tuvar daal
mixture to it.Bring it to a boil.
·
Now
add all the cut vegetables to the above boiling kadhi and mix well.
·
Peel
and cut the drumstick and put it in the daal.
·
Let
the kadhi boil for about half an hour.
·
Fry
the kashmiri Chillies in a little oil and garnish the kadhi.
·
Serve
hot
