Aamat
Veg
Vegan
Baiga tribal vegetable stew — a light, soupy preparation of seasonal vegetables (raw banana, yam, colocasia stems, drumstick, and bamboo shoots) cooked with minimal spicing in thin broth with tamarind for sourness. Uses no oil and little heat, relying entirely on the natural flavours of forest and farm produce. A heritage dish of the Baiga tribe of Chhattisgarh and Madhya Pradesh.
Cuisines
Malwi
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | bamboo shoots, finely chopped |
| 1/2 cup | toor dal (pigeon peas) |
| 1 tablespoon | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 cups | water |
| salt | to taste |
| fresh coriander leaves | for garnish |
Instructions
- 1 Wash and soak the toor dal in water for 30 minutes.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add chopped onions and sauté until golden brown.
- 5 Add minced garlic and grated ginger, sauté for another minute.
- 6 Add chopped tomatoes and cook until they turn soft.
- 7 Add turmeric powder, red chili powder, and coriander powder. Mix well.
- 8 Add the soaked toor dal and chopped bamboo shoots to the pan.
- 9 Pour in 2 cups of water and add salt to taste.
- 10 Bring the mixture to a boil, then reduce the heat and let it simmer until the dal is cooked and the bamboo shoots are tender.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic taste, use fresh bamboo shoots if available.