Sometimes the bongcook is tired of cooking. Interestingly even though my little one will gobble down pizza/pasta when offered, prefers to eat at home, especially for dinner. So I take refuge in one of these simple recipes.
One of my daughter’s favorite food is daal. Adding Prawn quenches the non-vegetarian bong soul as well.We use this as a healthy one-pot dinner along with hand made soft rotis.
- 10 – 12 medium sized prawns cleaned
- 1 cup chana dal
- 1/4th cup carrot chopped
- 1/4th cup beans chopped
- 1/2 cup cauliflower cut into small florets
- 1 medium tomato finely chopped
- 2tbsp. chopped coconut
- 1 cup thick coconut milk
- 1tsp. garam masala powder
- 1tsp. turmeric powder
- 1tsp. chili powder
- 1tsp. sugar
- 1tsp. ghee (clarified Butter)
- Salt to taste
- For Tempering
- 2,3 Bay leaves
- 1” cinnamon stick
- 2 cloves
- 2,3 green cardamom
- 2,3 Dry red chilies
- 1tsp. whole cumin seeds
- 1 pinch hing (asafetida)
In a pressure cooker boil daal with 2 cups of water and turmeric. It takes 10 minutes if you are cooking on medium heat.
In a separate pan boil 5 cups of water with little salt. Now add carrots, beans and cauliflower florets to it. Turn off the heat and keep it covered for 5 minutes. Drain the water and dunk the vegetables in cold water for 10 more minutes. Drain the water. This will help the vegetables to retain their color.
Heat mustard oil in a pan and fry prawns. Remove and reserve them.
Temper the same oil with all the ingredients listed for tempering. When the oil turns aromatic and the spices sizzle add chopped coconut pieces to it. Fry till they turn light brown. Now add tomato and steamed vegetables to it. Season with salt and sugar. Sprinkle red chili powder over it. Mix everything well and fry on medium heat till oil separates out.
Add boiled daal to it. Mix the daal with sautéed vegetables. If you want pour little hot water to it and let it come to a boil.
Once it starts boiling add fried prawns and pour the coconut milk. Let it simmer for 5 minutes.
Finish it off with a spoonful of ghee, green chilies and garam masala powder.