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Ingredients
US|METRIC
8 SERVINGS
- 1/2 cup tuvar dal (arhar dal or split pigeon peas)
- 1/4 cup moong dal
- 1/4 cup dal (chana, Bengal gram dal or split Indian chickpeas)
- 1/4 cup masoor dal (red lentils)
- 1 cup butternut squash (can sub with pumpkin or any winter squash)
- 2 red potatoes (or medium yellow)
- 1 cup methi leaves (fenugreek leaves. I used frozen methi, which I buy at the Indian store. If you don't have this, substitute it with dandelion leaves, which are easily available at most U.S. supermarkets -- and sometimes right in your yard, although forage only if you know what you're doing. The pleasantly bitter flavor of dandelion is a dead ringer for methi and the two vegetables also have many health benefits in common.)
- 1/2 cup cauliflower florets
- 2 medium tomatoes
- 1/4 cup cilantro (packed, + 2 tablespoons more for garnish)
- 4 cloves garlic
- 1/4 tsp. turmeric
- 2 Tbsp. vegetable oil
- 1 large onion
- 1 tsp. ginger garlic paste
- salt (to taste)
- 2 tsp. coriander seeds
- 1 tsp. cumin seeds
- 1 tsp. mustard seeds
- 1/2 tsp. caraway seeds (shahi jeera, optional)
- 1 tsp. poppy seeds
- 1 red chili pepper
- 1/2 inch canela (stick)
- 1 bay leaf
- 3 green cardamom pods
- 1 cardamom pod (black)
- 3 cloves
- 1/2 tsp. peppercorns
- 1/4 tsp. fenugreek seeds (methi dana)
- 1/4 tsp. turmeric
- 1/4 tsp. nutmeg
- 1 pinch saffron
- 1/2 cup tuvar dal (arhar dal or split pigeon peas)
- 1/4 cup moong dal
- 1/4 cup dal (chana, Bengal gram dal or split Indian chickpeas)
- 1/4 cup masoor dal (red lentils)
- 1 cup butternut squash (cubed)
- 2 medium potatoes (yellow or red, cubed)
- 1 cup methi leaves (fresh fenugreek leaves, chopped. If using frozen use ½ cup. See ingredients list above for substitution)
- 1/2 cup cauliflower florets
- 2 medium tomatoes (roughly chopped)
- 1/4 cup cilantro (packed, + 2 tablespoons more for garnish.)
- 4 cloves garlic (peeled)
- 1/4 tsp. turmeric
- 2 Tbsp. vegetable oil (you can cut down to 1 tablespoon but 2 really helps brown the onions nicely)
- 1 large onion (finely chopped)
- 1 tsp. ginger garlic paste
- salt
- ground black pepper
- 2 tsp. coriander seeds
- 1 tsp. cumin seeds
- 1 tsp. mustard seeds
- 1/2 tsp. caraway seeds (shahi jeera, optional)
- 1 tsp. poppy seeds
- 1/4 tsp. fenugreek seeds
- 1 red chili pepper
- 1/2 inch canela (piece)
- 1 bay leaf
- 3 green cardamom pods
- 1 cardamom pod (brown)
- 3 cloves
- 1/2 tsp. black peppercorns
- 1/4 tsp. turmeric
- 1/4 tsp. ground nutmeg
- 1 pinch saffron
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol |
| Sodium270mg11% |
| Potassium1750mg50% |
| Protein28g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate90g30% |
| Dietary Fiber34g136% |
| Sugars6g |
| Vitamin A90% |
| Vitamin C80% |
| Calcium20% |
| Iron130% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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