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Kholamba - Low-Fat Vegetable-Lentil Stew

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Simple Rogan Josh, Best Tamatar Chaman, Easy Coconut Chicken Curry

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Ingredients

How to Make

  • Heat a skillet. Spray it with some oil, and then toast the masala ingredients (except the coriander), one by one, until they are a couple of shades darker and aromatic.
  • Cool in a plate and transfer to a blender along with the tamarind.
  • If you are using fresh coconut, toast it to a light brown shade. If you're using coconut milk, add it directly to the blender.
  • Place all the prepped vegetables, including the onion, in a microwave-safe dish.
  • Add 1/4 cup of water, cover loosely and zap for about 10 minutes or until the pumpkin is very tender. Set aside. You can do this on a stove-top as well.
  • Blend the spices with enough water to make a smooth paste. Set aside.
  • Spray a saucepan with some oil and add the garlic and asafoetida. Saute, stirring, for 30 seconds to a minute. Don't let the garlic turn dark brown or burn.
  • Add the curry leaves and stir in.
  • Now, add the blended masala and let it come to a boil.
  • Turn down the heat and let it simmer for five minutes.
  • Add the cooked vegetables and the cooked tuvar dal. Bring the mixture to a boil and then let it all cook on low heat, for about 10 minutes, for the flavours to meld. Add water if the stew is too thick.
  • Add salt to taste.
  • Serve hot over boiled rice.
  • Recipe Courtesy: Holy Cow Vegan