Lotus Root r Lotus Stem??? watever these white roots r available easily in chinese stores, as am living in Chinatown i have seen these roots but never thought of trying them in our desi cooking..they r in frozen sections n really dead cheap here, thought of making them as kootu, i pressure cooked the channa dal but suddenly got an idea to prepare them as gravy..my culinary experiment turned awesome with pepper prawns, we had a superb lunch today..Am very proud to present u all my awesome creation..
1 1/2cup Lotus root
1/2cup Channa dal
2nos Green chillies(slit opened)
1/4tsp Turmeric powder
5nos Curry leaves
2tsp Coriander leaves
Whole spice(bay leaves, cloves, cinnamon sticks, kapok buds)
1tsp Cumin seeds
1tsp Fennel seeds
3nos Red chillies
2tsp Poppy seeds
3tsp Coriander seeds
1/4cup Grated coconut
Heat oil in a pan, add all the whole spices n fry them until they turn brown..now add the chopped onion n tomatoes n stir them until they turns tender, add the grounded paste to the onion n tomatoes pieces..stir them for a while..once the oil get separates a bit from the veggies, add the already cooked lotus roots n cooked channa dal..cook them in simmer with lid closed until everything gets cooked well..add the cilantro leaves to the gravy n put off the stove..
Serve them with hot rice r else as side for any breakfast dishes..
On the way to Eat Healthy - During Pregnancy by Sangeeth..