Veg Lunch Spread

Name: Veg Lunch Spread
Total time: 1500 s
Yield: 1 serving
Cuisine: Indian
Ingredients: For Moong Masoor Daal-; 1 cup yellow moong Dal; 1 cup pink masoor Dal; 1 medium onion chopped; 4-5 garlic cloves chopped; Some curry leaves; 2 dry red chilies; 1 large tomato chopped; 1/2 tsp turmeric powder; as per taste Salt; 1/2 tsp red chili powder; 1 Tbsp Sambar powder; 1.5 Tbsp mustard seeds; 1 Tsp ponch phutan; 3.5 cups hot water; For Banana Stem Curry; 10-12 inch Banana young stem, chopped finely; 1 raw banana chopped; 1 medium potato chopped; 1/2 tsp ponch phuta; 1 dry red chili; 1 medium onion chopped; 1 tsp grated ginger; 1 tsp cumin powder; 1/2 tsp coriander powder; 1/2 tsp garam masala powder; 1/2 tsp Kashmiri red chili powder; 1/2 cup grated coconut; 2 Tbsp tomato paste; 2 Tbsp mustard oil

Dr.Madhumita Mishra @FoodTalking

Odisha

#cc2022
#week2
#lunch

Today, I decided to prepare a vegetarian lunch platter. This platter includes Zeera rice, Yellow split Moong and Masoor daal, Banana stem curry, Chana daal, and veggies curry, Khajur Chutney, Sweet Tamarind, Drinking water. The lunch platter is healthy and delicious 😋

#cc2022
#week2
#lunch

Veg Lunch Spread

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Dr.Madhumita Mishra @FoodTalking

Odisha

#cc2022
#week2
#lunch

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Ingredients

25 mins

1 serving

For Moong Masoor Daal-
1 cupyellow moong Dal
1 cuppink masoor Dal
1medium onion chopped
4-5garlic cloves chopped
Some curry leaves
2dry red chilies
1large tomato chopped
1/2 tspturmeric powder
as per taste Salt
1/2 tspred chili powder
1 TbspSambar powder
1.5 Tbspmustard seeds
1 Tspponch phutan
3.5 cupshot water
For Banana Stem Curry
10-12 inchBanana young stem, chopped finely
1raw banana chopped
1medium potato chopped
1/2 tspponch phuta
1dry red chili
1medium onion chopped
1 tspgrated ginger
1 tspcumin powder
1/2 tspcoriander powder
1/2 tspgaram masala powder
1/2 tspKashmiri red chili powder
1/2 cupgrated coconut
2 Tbsptomato paste
2 Tbspmustard oil
1 cupwarm water
1 tspDesi ghee
1/4 tspsugar

Cooking Instructions

25 mins

1

To make Moong and Masoor Daal, mix both dals, wash them to clean them. Soak in water. Heat oil in a pressure cooker. Add red chili and poncho phutan. Allow spluttering Ponch phutan.
2

Then add curry leaves, chopped garlic cloves, and onions. Fry till onions are translucent.
3

Next add chopped tomatoes, chili powder, turmeric powder, salt, and Sambar powder, and saute till tomatoes are softened.
4

Add the soaked dals, saute for a minute and then add hot water.
5

Mix well and pressure cook for one whistle. Allow the pressure to release naturally. The Dal is ready to Serve.
6

To make Banana stem Curry, chop the Banana stem as shown in the photo. Deep them in water to get rid of oxidation that changes the color of the Banana stem to black.
7

I boiled the chopped stem with turmeric and salt. Boil the chopped veggies. Made masala paste with 1 Tbsp water with ingredients from grated ginger to Kashmiri red chili powder.
8

In a wok heat oil, splutter Ponch phutan, and red chili onion, and saute till translucent.
9

Add masala paste mentioned above, grated coconut, chili powder, and tomato paste. Cook till oil separates from the masala.
10

Add the boiled Banana stem and veggies and 1 cup warm water. Mix well allow to cook, covered for 3 minutes on medium heat.
11

Now mix the ghee and sugar to get a balance in taste and flavor. The delicious banana stem curry is ready to Serve.

Arabinda Mishra and others reacted

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Dr.Madhumita Mishra @FoodTalking

on December 01, 2021 12:08

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.

Saroj Shah @saroj_shah4

December 07, 2021 08:50

nice serving

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Veg Lunch Spread

Veg Lunch Spread

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