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Categories:
russet potatoes peas cauliflower floret channa red lentil butter curry powder Coriander Garam Masala
Viewed: 82 - Published at: 2 years agoIngredients
- 4 large russet potatoes, cut into chunks
- 12 cup peas (I used frozen plain green peas)
- 13 cup cauliflower floret, finely chopped
- 14 cup channa dal (split teeny chickpeas, can use whole garbanzos if you don't have an Indian grocer nearby)
- 14 cup red lentil
- 4 tablespoons salted butter
- 2 teaspoons curry powder
- 12 teaspoon coriander
- 12 teaspoon garam masala
Method
- Wash and chop the potatoes.
- Boil, covered, under tender, about 20-25 minutes.
- While the potatoes are boiling, cook the channa dal and red lentils at the
- same time-- in plenty of boiling water, covered, about 25 minutes.
- When the lentils and potatoes are done cooking, drain them and put into a
- large saucepan.
- Steam the peas and cauliflower and put them in the saucepan too.
- Put the butter on top of the veggie mix with the spices, turn the heat on low, and try to stir.
- Simmer, covered, on low heat for a few minutes until the veggies absorb the butter and spice mix.
- Serve immediately.
- This serves 1-2 and was a simple dinner for me, use the ingredient multiplier if you are cooking for more people.
