This Indian vegan bowl is taste and texture perfection in my book! A dollop of nutritious dal with spiced veggie sauteed cauli-rice and some crispy tangy fresh salad.
Recipe for my indian cauli-fried-rice is below.
You can find my Sabut moong dal recipe here.
The salad is just chopped cucumbers with salt, pepper, lemon juice and cilantro.
Ingredients:
Serves 2
1 green bell pepper, chopped
1 cup edamame, frozen, thawed to room temperature
1 carrot, chopped
1/2 cup peas, frozen, thawed to room temperature
1/4 cup corn, frozen, thawed to room temperature
2 tbsp canola oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coarse kosher salt
Method:
In a saute pan, heat oil over medium heat. Add mustard seeds and cumin seeds. Once they start popping, add in the coriander, turmeric, and red chilli powders.
Saute for 5 seconds, and throw in the green bell peppers and edamame. Toss this together well and let cook for 2 minutes.
Add in the rest of the veggies, corn, peas and carrots. Toss in the measured salt and mix together. Cook for about 7-8 minutes until the veggies are tender yet firm.
Warm Indian spiced veggie hash ready to be devoured! This dish can be eaten as is with some roti, or yogurt.
To make it more ‘fried-rice’ like, especially when eating with dal, or or other stews, I saute the prepared veggie mixture with a cup of cauliflower rice on high heat until the flavors meld together.
Now put it all together and enjoy some deliciousness!
