ANGLO-INDIAN VEGETARIAN DISHES - DOL AND GREENS CURRY (DHAL AND SPINACH CURRY ), PEPPER WATER AND BEANS FOOGATH
1. DOL AND GREENS CURRY (DHAL AND SPINACH CURRY )
Serves 6 Time Required: 45 minutes
1 cup Tur Dhal ,
1 cup of spinach chopped finely,
2 green chilies slit lengthwise,
1 teaspoon chillie powder,
1 teaspoon coriander powder,
½ teaspoon turmeric powder,
2 tomatoes chopped,
1 onion chopped,
1 teaspoon crushed garlic,
Salt to taste
For the Tempering: 1 teaspoon mustard, 2 red chilies broken into bits, a few curry leaves and 1 tablespoon oil.
Wash the dhal and cook it along with the greens, tomato, chillie powder, coriander powder, turmeric powder and onion with sufficient water in a pressure cooker.
When done open the cooker, add salt and a little more water and mash well.
In another vessel, heat oil and add the mustard, broken red chilies and curry leaves and fry for some time. When the mustard starts spluttering, pour in the cooked dhal. Serve with rice.
2. BEANS FOOGATH
Serves 6 Time Required: 35 minutes
300 grams chopped string beans,
1 onion chopped finely,
1teaspoon mustard seeds,
2 green chillies chopped finely,
1 teaspoon chopped ginger,
2 tablespoon cooking oil,
2 tablespoons grated coconut,
4 or 5 curry leaves,
Salt to taste
Heat oil in a suitable pan and add the mustard seeds. When they begin to splutter add the curry leaves, chopped onion, chopped green chillies and ginger. Fry lightly for a few minutes. Add the chopped beans and salt and mix well. Add ½ cup of water and cook covered on low heat till the beans are tender but firm and the water evaporates. Mix in the grated coconut. Serve as a side dish.
3. PEPPER WATER
Serves 6 Time Required: 20 minutes
2 large tomatoes chopped
1 teaspoon pepper powder
1 teaspoon chillie powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon coriander powder
Salt to taste
½ cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste
Cook all the above with 3 or 4 cups of water in a vessel on high heat till it boils. Reduce the heat and cook on low heat for about 5 or 6 minutes. Season as follows with the under mentioned ingredients which should be used whenever a dish is to be seasoned/ tempered.
FOR THE TEMPERING:
I small onion sliced
2 red chilies broken into bits
1 teaspoon chopped garlic crushed roughly
½ teaspoon mustard seeds
A few curry leaves
2 teaspoons oil
Heat the oil in a sutiable vessel and add the mustard seeds. When they begin to splutter, add the curry leaves, onion, crushed garlic and red chilies and sauté for a few minutes. Pour the cooked pepper water into this and simmer for 2 minutes. Turn off the heat. Serve hot with rice and any meat side dish.
Note: The pepper water can be prepared by using fresh red chilies, cumin seeds, coriander seeds and peppercorns ground in a mixer or blender instead of the powders.