Serves: 4
Total Calories: 234

3/4 cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
6 cups water
3 tablespoons vegetable oil or melted ghee
2 to 4 whole dried red chili peppers, such as chile de arbol
2 to 4 whole fresh green chili peppers, such as serrano, skin punctured to revent bursting
1 teaspoon cumin seeds
1/2 teaspoon coarsely ground fenugreek seeds
1/8 teaspoon ground asafoetida
3 tablespoons chickpea flour
1/2 pound small okra, stem end trim, then split lengthwise
1/2 pound cluster beans (guar ki phalli), or any other green beans, cut in half
1 medium potato (any kind) cut into 1/2-inch pieces
2 pieces dried kokum hlaves, washed and finely chopped, or 2 tablespoons Tamarind Paste (see Kitchen Basics)
1 tablespoon peeled minced fresh ginger
2 tablespoons finely chopped curry leaves
1 teaspoon ground coriander
1 1/2 teaspoons salt, or to taste
1/2 teaspoon ground turmeric
1/2 cup finely chopped fresh cilantro, including soft stems

1. Soak the dal in 2 cups water 30 to 40 minutes. Transfer to a pressure cooker and secure the lid. Cook over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, let cool, then pass the dal through a food mill, or blend (or whisk) to make a smooth purée.

2. Heat the oil (or ghee or oil) in a large nonstick wok or saucepan over medium-high heat and add the red and green chili peppers, cumin, fenugreek seeds, and asafoetida they should sizzle upon contact with the hot oil. Quickly add the chickpea flour and roast, stirring, over medium heat until fragrant and golden, about 2 minutes.

3. Add the puréed dal, the remaining 4 cups water, all vegetables, kokum pieces, ginger, curry leaves, coriander, salt, and turmeric and bring to boil over high heat. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until vegetables are tender, 30 to 40 minutes. Transfer to a serving bowl, mix in the cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 234
Calories from Fat: 95

More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetarian Curries
Anaheim Peppers in Spicy Tamarind Sauce
Bitter Melon Curry
Butter-Cream Sauce with Fresh Tomatoes
Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
Classic Spicy Curry Sauce
Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
South Indian Pumpkin Curry with Split Pigeon Peas
South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
Soybean Nugget Curry with Red Bell Peppers
Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
Spicy Puréed Spinach Greens
Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
Spinach, Fenugreek Greens, and Broccoli
Stuffed Bell Peppers in Tomato-Cream Sauce
Stuffed Potato Balls in Tomato and Coconut Chutney Curry
Watermelon Whites in Tomato and Onion Sauce
Whole Cauliflower in Traditional Curry Sauce
Yogurt and Potato Curry
Yogurt-Cream Sauce with Nuts
Zucchini Balls in Creamy Tomato Sauce