Hello, friends, vegan lovers, and community, Greetings! This is the food that I made for our Saturday dinner, Simple festive food, no onion, no garlic.
Rice with one drop of lime pickle sauce with curry leaves on top, sambar, and cauliflower potato in curry, and fruit salad.
As usual, I prepared this meal without a specific plan.
For the Sambar:
- 3/4 cup yellow split bean (toor dal)
- 1 tomato
- 1 brinjal (eggplant)
- 1 tsp salt
- 1 tsp turmeric
First, wash the dal. Put the toor dal in a pressure cooker along with tomato, brinjal, salt, and turmeric into a pressure cooker with 500 ml of water and cook until you hear three pressure blasts.
Meanwhile, soak a lemon-sized piece (about 10-15 grams) of tamarind in 1 cup of water. Rub the tamarind with your fingers to separate the pulp from the fibers, discarding the fibers afterwards.
These ingredients are used in sambar:
tarmarind
1 tsp chili powder
1tbsp sambar masala
1 tsp jaggery.
1 tsp oil
2 pinches of salt
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 tbsp grated coconut
1 tbsp chopped coriander.
After three pressure blasts, remove the cooker from the heat and allow it to cool.
Check that the dal is properly cooked.
Then, add the tamarind water, sambar masala, 1 tsp jaggery, 1 tsp chili powder, fresh coriander, and grated coconut. Mix it well.
In another saucepan, heat 1 tsp of cooking oil, then add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, and 2 pinches of hing (asafoetida). If you have curry leaves, add them as soon as the seeds start sputtering. Then, add the dal mixture to the pan
Taste for salt in case you need salt, add at this point, and cook for 2-3 minutes. The sambar is now ready.
Meanwhile, on another stove, prepare the rice: wash 1 cup of basmati rice thoroughly, then add 2 cups of water and cook on medium heat.
For the Bhaji (Curried Potato and Cauliflower):
- 2 potatoes, chopped
- 3-4 cauliflower florets
- 1 non-spicy green pepper (known as sivri)chopped
- 1 tbsp chopped coriander
- 2 tbsp grated coconut
- 1 tbsp oil
- 15 pea pods from the garden
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1 tsp curry powder
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
In a pan over medium heat, add 1 tbsp of oil. Once the oil is hot, add the mustard seeds and cumin seeds. When the seeds start to sputter, add all the chopped vegetables (you can use your choice of veggies).
Stir the vegetables and add the garam masala (or curry), turmeric, and salt. Stir again, then add the coriander
and coconut. Mix well, add a little water, and cook until the vegetables, especially the potatoes, become tender.
Both the sambar and bhaji are now ready to be served with rice!
My husband prepared a fruit salad with nectarines, plums, bananas, cashew nuts, raisins, wild cherries, red currants, and chopped dates mixed together, and that is the dessert.
And thali is ready with rice one drop of lime pickle sauce and curry leaves. on top, sambar, bhaji, a slice of carrots, chili pickle, and lime pickle.