Indian Inspired Hash of Midwestern Garden Veggies
Author: 
Recipe type: Entree
Cuisine: Indian
 
Ingredients
  • 2-4 T vegetable oil
  • 4 t dark mustard seeds
  • 4 t cumin seeds
  • 2 large red onions, thinly sliced
  • 2-3 T minced garlic
  • 2 t chaat masala
  • 1 t Ceylon cinnamon
  • 1 T amchur
  • 1 t tart cherry powder, if you have it (or pomegranate seeds or even 1 T lemon juice)
  • salt to taste
  • ½ t turmeric
  • 1 t paprika
  • 1 cup dried green lentils, cooked to al dente
  • kernels cut off from 4 cobs of corn, cooked to al dente
  • 6 medium-small potatoes, thin skinned, cut into bite-sized chunks
  • 1 head cauliflower, cut into bite-sized florets
  • 2-3 T water
  • 1 can chickpeas, rinsed and drained
  • 2-3 handfuls cherry tomatoes, halved, or small romas, cut into rounds
  • 2 T chopped mint
  • chopped cilantro, optional (I did not have but would use next time)
  • 2-4 t chaat masala, to taste
Instructions
  1. While you are prepping the veggies, cook the potatoes, lentils and corn to al dente and then drain.
  2. Heat the vegetable oil on medium high in a large saute pan or Dutch oven with the mustard seeds. Cover with a lid to prevent the popping mustard seeds from escaping. When the popping slows, add the cumin seeds. Roast in the oil until darkened and fragrant, but do not let burn.
  3. Add the onions when the cumin seeds have darkened. Add a pinch of salt and toss. Let cook, stirring occasionally, until the onions are caramelized, about 20 minutes. If they start to scorch add a splash of water.
  4. Add the garlic. Cook for one minute.
  5. Add the 2 teaspoons of chaat masala, cinnamon, amchur, turmeric, paprika and tart cherry powder (or another souring agent such as pomegranate seeds or lemon juice). Add another pinch of salt.
  6. Stir and cook for one minute.
  7. Add the cooked potatoes, lentils and corn, along with the cauliflower. Add the water and place a lid over the pan. Turn heat to medium. Let the cauliflower steam cook for 10 minutes.
  8. Add the chickpeas with a pinch of salt. Toss. Taste for doneness. If the vegetables are as tender as you would like them, add more chaat masala to taste. Once you have the taste where you like it, turn off the heat and toss in the tomatoes and mint. Serve warm.
Recipe by The Spiced Life at https://www.thespicedlife.com/indian-inspired-hash-of-midwestern-garden-veggies/