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Sambhariye Jo Shak ( Stuffed Mixed Vegetables ) & Lachko ( Kathan Dal )
 Thick Yellow Split Gram ( Lachko / kathan Dal ) & Sambhariye Jo Shak with Rice Recipe & Photo Credit - Rushina Munshaw Ghildiyal & Soam Mumbai Sambhariye Jo Shak ( Stuffed Mixed vegetables ) Serves: 6 - 8 Ingredients 250 g small sized potatoes, peeled 100 g tendli 250 g small onion, peeled 2 Rajiyani Bananas 250 g small brinjals 1 cup gram flour, roasted and mixed with 2 tablespoon oil 1/4 cup coconut grated 1/2 cup coriander leaves, finely chopped 1 tablespoon coriander - cumin powder 1 tablespoon ginger - chilli paste 2 teaspoon sugar 1 teaspoon chilli powder Juice of 1 lime Salt to taste For the Tempering: 6 tablespoon oil 1/2 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds 1/4 teaspoon asafoetida 2 green chillies, slit A few curry leaves Method Make vertical slits one side of potatoes and onions. Set aside in water. Remove the stem from the brinjal and slit. Cut off both ends of tendli and slit vertically too. Cut banana into 2 - inch pieces and vertically slit them. Add the rest of the ingredients to the gram flour and mix well. Now stuff all the slit vegetables with this mixture. If there is extra stuffing, set aside to sprinkle on top. In a large saucepan, heat oil for tempering. Add red chillies, mustard seeds, fenugreek seeds. When they splutter, add curry leaves and asafoetida. Place all the vegetables except banana gently in the pan. Cover with a rimmed plate and put water in it ( This will help the vegetables to coo on a medium heat and prevent vegetables from sticking). When half cooed, about 20 minutes or so, remove the lid. Add stuffed bananas and the remaining mixture from stuffing. Continue cooing on a medium heat till vegetables are tender. Take off the stove, cover and set aside. When ready to serve, turn the whole vegetable out on a deep serving platter and serve hot with rice / roti. Lachko or Kathan Dal ( Thick yellow split gram ) Serves: 4 - 6 Ingredients 1 cup yellow split gram 5 cups water 1/4 teaspoon turmeric powder 1/4 teaspoon asafoetida 1 teaspoon cumin seeds 1 - inch piece ginger 1 tablespoon ghee Salt to taste Method Pressure cook the split gram with 4- 5 cups water, ginger,and turmeric until 3 - 4 whistles. When cool, remove and drain out water from top in another bowl and use it for ?? kadhi or osaman ??. Heat ghee in a small pan, add asafoetida and cumin seeds. Saute for 2 -3 minutes. Pour this over cooked split gram. Churn the cooked gram to smooth consistency. Return to heat, add salt and let it simmer for about 10 minutes. When it is thick, take off the gas and serve with rice, kadhi or osaman. 
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