I had salna 20 years ago when I first visited my husband's family before my wedding . I heard the story that my husband's grandmother learnt this recipe from a Maharashtrian family settled in Chennai called the Gaitondes. They were vegetarian and this was their take on the Salan made with meat by their Muslim friends..
Salna is a delicious medley of vegetables. It is a healthy dish which can be eaten by itself or with rice. Some great accompaniments to this are white rice, spinach raita and papad. It is also really great with pooris.
Serves 5-6
Ingredients:
Beetroot - 2-3 chopped into small cubes
Carrot -2 chopped into small cubes
Green peas - 1 cup
Turnip/knol khol- 2 small chopped into small cubes
Brussels sprouts -5-7(if available)
Cabbage (100 gms) -finely chopped
Onions -2 finely chopped
Green chilli - 2 finely chopped
Ginger -half inch piece grated
Tomato -6/7 (boiled and pureed 2 cups)
Toor Dal - 3/4 cup cooked
Sambar powder- 4 tsp
Rock salt - 2 tsp
Coriander leaves to garnish
Lemon juice - 1 tbsp
Water -1 cup
To season:
Mustard - 1 tsp
Vegetable oil - 1 tbsp
Method
Add the oil to a handi pressure cooker and let the mustard sputter.
Sauté the chopped onions, ginger, and green chilies until the onions turn translucent.
Add the remaining vegetables and mix thoroughly.
Add salt, sambar powder, and water to this mixture.
Pressure cook for 2 whistles.
Put the tomato puree to the mixture and allow it to boil.
Add the cooked dal to the mixture.
In a serving bowl take the cooked salna and stir in the lemon juice and coriander leaves.
Serve with hot rice, raita of your choice, and papad.
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