This recipe is noting but a medley , a assortment of vegetables, greens , lentils and flavours making it very wholesome , nutrious and yummy. This is classic Sindhi recipe which I have tweaked a little to suit our taste buds and also use the local produce. I have also tried to incorporate the greens from my home veggie patch which i never have a heart to throw away like beetroot greens, kohlrabi greens, which are not used in the traditional recipe. With the vegetables too, you can pick and choose what you want or have. But please do avoid slimy vegetables like Okra . I have given the list of vegetables I have used, therefore are tried and tested. I have also used a pressure cooker to make this to save on time, but you could very well make it in a regular saucepan on cooker hob.
The quantity will obviously depend upon the amount of varieties of vegetables and greens you use.
This goes well served on top of a bed of quinoa or couscous or with potato mash or white rice or with chapatti / roti or even with a good rusty loaf of bread.
So here it goes
|Spinach||2 cups tightly packed, finely chopped or you frozen works well too|
|Dill leaves||1 cup tightly packed , finely chopped|
|Fenugreek greens||1 cup tightly packed, finely chopped|
|Kohlarabi greens, beetroot greens, Swiss chard||Handful of each, finely chopped ( optional )|
|Onions||1 large, finely chopped
|Tomatoes||3 large, finely chopped|
|Aubergine||1 small, chopped into 1 inch pieces|
|Courgette / Zucchini||1 medium, skinned and chopped into 1 inch piece|
|Carrot||1 medium sized, peeled and chopped into 1 inch piece|
|Potato||2 medium sized, peeled and chopped into 1 inch piece|
|swede||I cup, peeled and chopped into 1 inch piece|
|Green beans or broad beans||A handful chopped fine|
|Ginger||Finely chopped, 1 tbsp|
|Garlic||3 cloves, finely chopped|
|Green chillies||As per your heat preference, finely chopped|
|Cooking oil||2 tbsp|
|Ground coriander powder||1.5 tbsp|
|Cumin powder||1/2 tbsp|
|Turmeric powder||1/2 tsp|
|Salt||As per taste|
|Dried mango powder or pomegranate molasses or tomato puree or whatever is your choice of souring agent if you think you need it.|
|Pre soaked Bengal gram dal ( soaked for at least an hour in warm / hot water )||2 tbsp|
|Pre soaked green puy lentils ( Soaked for at least an hour on warm / hot water )||2 tbsp|
How do you make it –
- In a heated saucepan / pressure cooker body with the oil, add the garlic and stir it for a minute. Then add the ginger and green chillies and stir until the garlic becomes soft.
- Add the onions and let it sweat.
- To this add the lentils and stir well so the flavours amalgamate well and give it 2 to 3 mins.
- Add all the vegetables except tomato and mix well, and sit the lid on for another couple of minutes.
- Drop in the spice powders along with the greens and sauté.
- Add the tomatoes, salt and enough water to cover an inch above the mixture and pressure cook 12 to 13 minutes on medium pressure.
If using a saucepan, cook till the whole mixture including the lentils cook fully and the lentils get mashed up when pressed with the back of a spoon.
- When done give it a good mix and serve in your preferred consistency .
If you prefer it just the way it looks or if you prefer it like in our home, then break it down a bit more, mash it using the back of your cooking spoon and serve warm.