Here’s the recipe for runner beans and potatoes in a coconut milk curry.
Tag Archives: indian cuisine
I saw horse gram for sale recently, so I wanted to try it since it is reportedly quite healthy. First, I made ulava chaaru. One part of the recipe didn’t appeal to me: “Strain the liquid and 1/2 cup of cooked dal. The remaining left over dal can be thrown away.”
So I looked for another recipe which would use the lentils. Interestingly, that recipe suggested saving the water for this recipe, so I clearly should have read them in the reverse order. I’ll post that recipe next.
This dish is typically served with butter, but the recipe itself is vegan, so it can be eaten plain or with a butter substitute if desired.
I used this recipe, substituting the ridge gourd with spinach. In place of ghee I used a vegetable oil.
I cook toor dal a lot more often than masoor (red lentils) but I’d get bored if I made the same dish every week, no matter how much I like it! Here’s a recipe for masoor dal. My dish differed because I added garam masala toward the end, and used oil instead of butter.