Malabarians are not a fan of veggies and we rarely opt for veg meals. We are obessed with fish and other meats and I must say there are n number of varieties of non veg. Sad thing is that, I wont get fresh sea fish here in Tashkent,can get either frozen sea fishes or cold river fishes…. which doesn’t taste as we get back home :(. I mean to say, we doesn’t have much malabar vegetarian signature dishes.Even then I love to try veg varieties of other kerala side dishes and some north indian aromatic and flavourful veg curries.
But, its hard to find an indian house that doesn’t stock different types of dals. When I ran out of veg and meats, or if lazzy to cook…. easiest way I used to opt is daal fry and egg omlet with chapathi.
This kuruma is a rich,delicious and nutritious accompaniment with roti/chapathi/parathas. All the goodness of red lentils,bengal gram, green gram and chick pea with the spinach and cabbage makes this curry extra ordinary. Flavour and richness of cashew and coconut takes this to the next level. This is a must try recipe and I am sure you will love this as we do. Now this recipe took a better place in my weekly menu!!
The recipe adapted from the cook book of one of my favorite Chef, Chef Sanjeev Kapoor.
Anyways…lets gets started….
Health Tips :-
- Moong dal/green gram is diet friendly, which has minimal calorie and rich in iron and potassium.
- Chana dal/bengal gram is one of the richest source of protein. And also helps to keep diabetes at bay.
- Masoor dal/red lentil is very good for bile reflux and also improves blood circulation. But masoor dal raises uric acid level, so limit its consumption.
- Chickpea is good for diabetes,blood pressure, cholesterol, heart health, bone health etc,etc….
- Spinach is a super food which has n number of nutrients. Which helps to prevent cancer,asthma, lowering bp,promot a healthy digestive tract, healthy skin and hair etc,etc..
- Cabbage is a cruciferous veg and its consumption decrease the risk of obesity, diabetes,heart disease, and increased energy, and overall lower weight.
- Split red lentils(masoor dal)- 11/2 table spoon , soaked
- Split bengal gram(chana dal)- 11/2 table spoon, soaked
- Split green gram (dhuli moong dal)-11/2 table spoon, soaked
- Chick pea(kabuli chana) – 2 table spoon , soaked over night
- Turmeric powder – 1/4 tea spoon
- Red chilli powder – 1/2 tea spoon
- Tomato – 1 medium
- Salt – to taste
- Oil – 11/2 table spoon
- Fresh spinach(palak) – 120 g
- Chopped cabbage – 110 g (almost 1 cup)
- Ginger garlic paste – 2 tea spoon
- Grated gaggery – 1 tea spoon
- Water – 1/2 cup
- Lemon juice – 1 table spoon(optional)
- Cashew nuts – 9 to 10
- Dried red chilli – 2 to 3
- Cloves – 2
- Grated coconut – 1 1/2 table spoon
- Soak the cashew nuts in a cup of water for minimum 30 minutes.
- Heat oil in a pan and put cloves and dried red chilli, saute for 15 to 20 seconds and take it out(make sure not to burn the red chilli) – see tip.
- Then grind the cashew and coconut with sauted red chilli and cloves to a fine paste and keep aside.
- Now, pressure cook daals and chick pea with turmeric powder,red chilli powder,tomato and salt for upto 4 to 5 whistles or untill soft.
- Heat the same pan with oil, add the spinach and cabbage. Saute for about 4 to 5 minutes.
- Then add ginger garlic paste and saute for a minute.
- Now add cooked dal and chickpea and mix well.
- Now add gaggery and ground masala and mix well and cook for 1 to 2 minutes.
- Then add half cup of water and bring to boil. Then simmer it for 8 to 10 minutes.
- Finallyy stir in the lemon juice and serve hot.
Tips & Tricks :-
- You can avoid step#2 completely and add chilli and clove directly to make paste. I personally didn’t like its raw taste in this curry.