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15 minutes
PREP TIME
40 minutes
Cook Time
4
Serves
55 minutes
Total
INGREDIENTS
200–250 g tofu, cubed
200 g mixed lentils (masoor, moong, chana)
150 g brinjal, chopped
100 g pumpkin, cubed
100 g bottle gourd, chopped
2 medium onions, finely chopped
4 cloves garlic, minced
1-inch piece ginger, grated
2 green chillies, slit
400 ml coconut milk
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
2 tbsp oil
Fresh coriander leaves for garnish
Adjust the spice level by adding more or fewer green chillies.
For added flavour, include a dash of lemon juice before serving.
Instructions
Rinse the mixed lentils thoroughly and soak them for 30 minutes.
In a pressure cooker, heat oil and sauté onions until golden brown.
Add garlic, ginger, and green chillies; sauté for a minute.
Stir in the chopped brinjal, pumpkin, and bottle gourd; cook for 5 minutes.
Add soaked lentils, turmeric, cumin, coriander powder, and salt; mix well.
Pour in the coconut milk and enough water to cover the lentils.
Pressure cook for 3 whistles, then let it release naturally.
Once done, mash the mixture slightly for a creamy texture.
Stir in the cubed tofu and simmer for 5 minutes.
Garnish with fresh coriander leaves and serve hot with rice or roti.