Vegetable dalcha is a very popular lentil-based stew in Indian cuisine. It is a complete nutrient spice meal packed with plant-based protein, high in fiber and complex carbohydrates, while low in fat and calories.
Nutrition Value in 1 Serving
|400 g||Pigeon pea, soaked overnight and boiled till soften|
|3 tbsp||Cooking oil|
|1 stalk||Curry leaves|
|1 pc||Cinnamon sticks|
|1 pc||Star anise|
|1 tsp||Mustard seed|
|40 g||Meat curry powder, turn to paste|
|50 g||Potato, cubed|
|50 g||Carrot, cubed|
|50 g||Aubergine round, cubed|
|50 g||Long bean, cut into 5cm|
|50 g||Okra, cut into 2cm|
|1 cup||Coconut milk|
|1 ¼ tsp||Salt|
Ingredients B: blend well
- Heat the cooking oil in a pan, add in the blended ingredient (B), curry leaves, cinnamon stick, star anise and mustard seed. Stir until brown and fragrant.
- Add in the curry powder paste and cook for a while.
- Add in water and potato. Cook until potatoes soften, then add in the other vegetables.
- Add in the coconut milk and season to taste.
With the application of AJI-NO-MOTO®, it is able to reduce about 24% of sodium while maintaining the same deliciousness of the dish.