Continuing with my breakfast series here's another dish that we love relishing at home, with piping hot puffy puris.
You would see this item fairing well in most iconic darshinis in Bengaluru for breakfast and as an evening snack. The sweetness from veggies used, a slight bit of heat from the pepper and freshly ground masala makes this Sagu delicious. For those of you who are bored with the regular dal sabzi affair and want something new - this recipe should be on your list of must-try!!
Be sure to not add too much of the masala mix, you want the veggies to stand out in this dish. The consistency of the gravy /stew is basis your preference as well. I like it as thick gravy to pair it with my deep fried puris, dosas or steamy rava idlis. You can also mix it up with some piping hot ghee rice or plain rice or maida parathas with a dollop of butter - they all taste amazingly yummy with this one pot Veg Sagoo.
Do not stir in too much or cut the veggies too small, you want them diced into decent, bite-size portions so that they don't turn into a mush. If you love spicy food - adjust the green chilli basis your preference, as this is the only ingredient that will add heat to this dish. 1 to 2 whistle on high heat is more than sufficient to maintain texture and get the mixture cooked - else you will end up with a paste/thick stock. This also tastes better when stored for a day and reheated the next day :)
Channa Dal - 1 small cup, cooked separately and set aside (2 whistles)
2 medium-size Onions - Chopped
2 medium-size Tomatoes - Chopped
1 large Carrot - Chopped
10-12 - French bean, chopped
1 Chow Chow, small - peeled & chopped
Turmeric Powder - 1tsp
Coriander powder - 1 tbsp
Salt to taste
5 tbsp - Oil
For Masala :
1 inch Ginger
4-5 Garlic Pods
6 inch - Coconut, chunks
5 Green Chillies (adjust as per preference)
1 inch Cinnamon
1 Cup - Coriander leaves
In a pressure cooker, heat oil fry onions until translucent. Next, add tomatoes and cook until they become soft.
Add the chopped veggies - Chow Chow, french beans, carrot. Stir in the dry spice powders + Salt and cook until the raw smell of the veggies disappears. This should take about 5-6mins on a medium simmer.
Grind the ingredients mentioned under masala into a fine paste. Add this to the above veggies in the pressure cooker, stir in and cook for 4-5 minutes.
Next, add the pre-cooked channa dal, add about 1/2 glass of water (sufficient to make a thick gravy/curry) and cook for 1 whistle on low flame.
Dish out hot with Indian bread like - puris, Rotis or naan. Serve with Rava Idli, Plain Idli or Dosa.