Bhatia Fusion · New dishes from leftovers
Loova Poath
Three-lentil curry
A thin, soupy, savoury lentil curry: ready-made teedali poath (the thick three-lentil curry) is watered down to a very thin consistency, simmered briefly with dried fenugreek leaves and finished with a ghee-and-asafoetida tempering. Uses up: Teedali Poath. Eaten hot at lunch with phulko.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Heat the teedali poath in a pan and add 1½ cups water so that it becomes very thin.
Stir in the dried fenugreek leaves, mix well and cook for a few minutes.
In a separate pan, heat the ghee. When it is hot, add the asafoetida and let it temper.
Pour the tempered ghee into the poath.
Mix well and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Lunch; hot, with phulko.
Recipes mentioned here
Made from
This dish uses up leftover:
Nutrition
EstimatedPer serving
200 kcal
- Protein
- 10 g
- Carbohydrate
- 25 g
- Fat
- 7 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
590 kcal
- Protein
- 30 g
- Carbohydrate
- 75 g
- Fat
- 20 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Pushpa Bhatia.
See the original recipe and photos