This is, by far, one of the most popular snacks available on the street of India. it doesnt matter which part of the country you belong. Chances are, you’ve tried this dish, and have ordered it again, and again. 🙂
This is my attempt to re-create that magic in my kitchen.
2 peeled potatoes
2 peeled carrots
1 cup chopped tomato
1 finely chopped onion
1 cup peas
10 cauliflower florets
1 cup shredded cabbage
1 cup chopped beans
2 green chillies
1 tsp red chilli powder
1 tsp pav bhaji manasal / garam masala
pinch of turmeric
1 tsp salt
- Boil all the vegetables except the onion and tomatoes
- Mash slightly and set aside
- Heat 1 tsp oil in a large wok and add the chopped onion.
- Once the onion has turned brown, add the chillies and tomatoes
- Add turmeric, chilli powder and masala
- Cook till the tomatoes have softened up.
- Add mashed vegetables, some water (if required) and mix well.
- Cook till the water evaporates, and the vegetable is a bit thick.
- Take off the flame, and add chopped coriander as garnishing.
You can serve this with pav, rotis or even dosas (yes, Dosa!). I wasnt sure of this until the other my husband suggested it. It turned out quite well to my surprise. the spiciness of the bhaji off-sets the blandness of the dosa, and makes a great combination.
You can also replace the pav bhaji masala with garam masala. This will give you a simple mixed-vegetable dish that can be served with rotis.
This is a very easy dal to make, esp when you have run out of ideas and vegetables to make any other dal. Tomatoes are, after all, the staple of any kitchen, right up there along with potatoes and onions!!! 🙂
Tomatoes add a bit of tanginess, which may be otherwise given with tamarind.
This is a quick and easy dal to prepare, and tasty too!
3/4th cup Toor Dal
4-5 green chillies
1 tsp Salt
a pinch of turmeric
1 tsp red chili powder
1 tsp each of Mustard seeds & jeera (cumin seeds), 1 red chilly, curry leaves (optional)
- Chop the tomatoes into medium-sized pieces
- pressure cook the tomatoes with the toor dal and green chillies chopped
- When the cooker cools down, transfer to a cooking vessel, and add the salt, chili powder, and turmeric
- Mix well together is such a manner that the dal and tomatoes are thoroughly blended together.
- Cook again for a few minutes to ensure that the excess water in the dal evaporates
- Heat a small wok with 1 tsp oil, and add the tadka.
- Once the tadka is done (the mustard seeds are popping), add to the dal and mix well.
- You may add the curry leaves to the tadka before taking it off the flame.
Serve hot with rice.