Kholamba - Low-Fat Vegetable-Lentil Stew

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 3/4 cup - tuvar dal (about 2 cups - cooked). Boil with 1/4 tsp turmeric until very tender and mushy.
  • 1/4 tsp - asafetida (hing)
  • 1 cup - red pumpkin cubes
  • 1 cup - white pumpkin cubes
  • 1 large onion, diced
  • 1 sprig curry leaves
  • 8 large cloves of garlic, minced
  • For the masala:
  • 1 tsp - coriander seeds
  • 1 tsp - cumin seeds
  • 1/2 tsp - mustard seeds
  • 15 black peppercorns
  • 1/2 tsp - fenugreek seeds (methi seeds)
  • 1 tbsp - channa dal (Bengal gram dal)
  • 1 tbsp - urad dal (black gram dal)
  • 2 dry red chillies
  • 1-inch-diameter ball of tamarind (make sure there are no seeds hiding inside)
  • 1/4 cup - coconut milk or 2 tbsp - freshly grated coconut

How to Make Kholamba - Low-Fat Vegetable-Lentil Stew

  • 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

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