We hardly go out for lunch or dinner in Limerick. We stick to Flat Whites or occasional McD, Burger King visits.. There is very less option for vegetarians or maybe we are yet explore. After a disappointing lunch at Pizza Hut I wanted to eat Rice for dinner.
Did my usual Sambar,Rasam,Thogayal,Poriyal combo menu. Sharing my “How to cook a simple Vegetarian meal under 40 minutes?” Hope the tips helps. There were no curry leaves, coriander leaves or turmeric at home 🙁 Hence I haven’t mentioned them in my recipes so please add them according to your preference. Also I am using Basmati Rice and hence have mentioned about soaking the rice. If you are using Ponni Rice cook in pressure cooker as per your preference. Rasam recipe is already in blog so havent added it here 🙂
Prep work for this meal :
- Soak Basmati Rice in cold water
- Chop Beans for Poriyal
- Soak a big lemon size tamarind in warm water
- Pressure cook Toor Daal for upto 5 whistles or until it is soft
- Chop veggies for Sambar (Since I used ChowChow I thought of using the skin for preparaing thogayal)
Sequence of Steps i followed to put together this meal :
- Boil water in a vessel for Basmati Rice
- Start heating oil in two different pans for Poriyal & Sambar
- Once the veggies started cooking heat another small kadai for Sauteing Thogayal
- In the meantime grind Coconut+Coriander Seeds paste for Sambar
- Add Tamarind Water to Sambar
- Close poriyal with a lid
- Start adding Daals for Thogayal
- Once it is done grind it to a smooth paste
- Add Rice to Boiling Water
- Add Toor Daal and Coconut Paste to Sambar
- Check if poriyal is done and add desiccated coconut. Keep it aside (Poriyal Done, Thogayal Done✔️✔️)
- Start prepping a bowl for Rasam
- Check the consistency for Sambar, adjust salt
- Once the rice is cooked, drain water and transfer to a vessel, keep it closed
- Hope the pics gave a glimpse 😊😊
| Cook Time | 40 minutes |
| Servings |
people
|
- 300 gms Beans Finely Chopped
- 1/2 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp urad dal
- 1/2 tsp Channa Dal
- 1 tsp Chilli Powder
- 1/2 tsp salt
- 1/4 cup water
- 1/2 tsp Hing
- 1/4 cup Dessicated Coconut
- Ingredients
- 1/2 cup ChowChow skin peel
- 1/2 tbsp Urad dal seeds
- 1/2 tbsp Toor Dal seeds
- 1/2 cup coconut
- 1/2 dried red chilli
- 1/2 tsp salt
- pinch Aof tamarind
- 1/2 tsp Hing
Ingredients
Beans Poriyal
ChowChow Skin Thogayal
|
|
- Grind Coconut and Coriander Seeds into a paste. You don't have to roast it. This will taste good too
- Heat oil in a pan
- Add mustard seeds, jeera seeds.Let them spmutter
- Add veggies and saute for a minute
- Add 1 cup Water, salt
- Let the veggies get cooked
- Once they are cooked add Tamarind Water
- Let it boil for 3-4 minutes. Add Sambar Powder, Hing
- Let it boil for 5 minutes (you can see some of the tamarind water getting evaporated and could see it has reduced
- Add toor dal and the coconut paste at this stage. Lower the flame
- Let the whole mixture boil for another 3-4 minutes
- Adjust salt and sambar is ready to be served
- If you find the Sambar runny you can always make a paste from Rice Flour+ Water and add it to the sambar. This will help in thickening the sambar
- Heat oil in a pan
- Add Mustard Seeds, Urad dal and Channa Dal
- Let the seeds splutter and the dal turn golden brown
- Add chopped beans, salt,hing and chilli powder
- Saute in high flame for 3 minutes approx
- Add water and close the pan
- Within 10-12 minutes the beans will get cooked
- Open the pan and give it a mix inbetween. Just to ensure they don't get stuck in the bottom of the pan
- Once the beans is cooked add grated coconut or desiccated coconut
- Heat oil in a pan
- Roast daals until they turn golden brown along with Red Chilli
- Add chowchow peel, coconut, tamarind,salt and Hing
- Saute everything together for few minutes
- Let it cool and grind them to a paste by adding water
