Avial

Method

1. Quick dal: rinse 100 g toor dal, put it in the pressure cooker with 400 ml (about 1½ cups) water, and cook on medium-high until the first whistle, then medium for 2 more. Let the pressure drop by itself, then whisk it smooth with a pinch of the salt.
2. Cut all vegetables into finger-sized batons about 5 cm long: 120 g (~1 medium) carrot, 120 g beans, 120 g (~½) raw plantain (peeled, kept in water so it does not brown), 100 g drumstick, 120 g pumpkin (peeled) and 120 g (~½ medium) zucchini (cut a bit thicker).
3. Put the carrot, beans, plantain and drumstick in the kadai with ¼ tsp turmeric, 1 tsp salt and 240 ml (about 1 cup) water. Cover and cook on medium for 8 minutes.
4. Add the pumpkin and zucchini, cover again and cook 4 to 5 minutes until everything is tender but still holds its shape and most of the water is gone.
5. For a toddler, take out a spoon of the plain vegetables now.
6. Put 120 g coconut, ¾ tsp cumin seeds and 1½ green chilli in the small mixer jar. Pulse 3 to 4 times, with no water, to a coarse paste.
7. Add the paste to the vegetables and fold gently with a flat spoon. Cover and cook on low for 3 minutes until steaming.
8. Turn off the heat. Whisk 120 g yoghurt until smooth and fold it in gently.
9. Drizzle over 1 tbsp coconut oil, scatter 1 sprigs curry leaves crushed in your hand, and cover for 5 minutes so the flavour soaks in. Serve with rice and the dal.

Tips

• Chop the vegetables on the weekend and keep them in a sealed container in the fridge (keep the plantain in water). That halves the time on the night.

Make it easier

• Weekend: Cut the avial vegetables into batons.

Keeping and freezing

• Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
• Freezer: does not freeze well; eat within the fridge time.

Good to know

• Contains: milk / dairy.
• Asthma: buy frozen grated coconut without sulphites (220–228).
• Toddlers: take their portion out before adding chilli or pepper.