Rogan Lotus Stem Recipe
Ingredients
500 gms. lotus stems
1 teaspoon salt
1 tablespoon channa dhal
1 1/2 teaspoons coriander powder
9 tablespoons ghee
2 tomatoes, diced
1/2 teaspoon caraway seed and cardamom powder
1/2 teaspoon chilli powder
1 teaspoon turmeric
3 bay leaves powder
Grind to a paste:
3 onions
1 teaspoon cumin seeds
2 green chillies
1 big cardamom
4 garlic cloves
3 cloves
1/2 ginger
1/2 cinnamon
Directions
Cut the lotus stems into sixteen pieces.
Soak the channa dhal for one hour.
Boil the lotus stem pieces, channa dhal and one tablespoon of ghee.
Remove from the fire before they are completely tender.
Heat eight tablespoons of ghee and put in the paste and tomatoes.
Add the chilli powder, turmeric powder, salt, coriander powder, caraway seed and cardamom powder and bay leaves.
Brown these for about ten minutes; put in the boiled lotus stem and dhal and one cup of water.
After five or ten minutes when the lotus stem and dhal become quite tender remove from the fire.
Soak the channa dhal for one hour.
Boil the lotus stem pieces, channa dhal and one tablespoon of ghee.
Remove from the fire before they are completely tender.
Heat eight tablespoons of ghee and put in the paste and tomatoes.
Add the chilli powder, turmeric powder, salt, coriander powder, caraway seed and cardamom powder and bay leaves.
Brown these for about ten minutes; put in the boiled lotus stem and dhal and one cup of water.
After five or ten minutes when the lotus stem and dhal become quite tender remove from the fire.
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