During pregnancy one’s appetite increases manifolds and you feel hungry time and again. Along with hunger pangs, laziness also sets in and quite often you find yourself depending upon ready to eat or convenient food options, which usually do no good to you.
When I was pregnant, I adapted one dish meals or basically one bowl of goodness kind of recipes which would have all the elements i.e nutrition, energy, freshness, flavour and convenience.
This one dish Dal and Vegetable stew that is an amazing amalgamation of protein, starch and fibre was my favourite to whip and relish. The dish calls for prepared Dal, so every time dal was on the menu I made it a little extra to be used up the next day for my stew.
One unique addition to the stew is uncooked rotis that simmer along with the rest of the ingredients and give you feeling of biting into fresh pasta when eaten. Plus, the array of vegetables added to the dish is something no other dish can compare with.
Give this recipe a shot and I am sure you will thank me.
Dal and Vegetable Stew Recipe
Makes 2 portions
- 1 cup Prepared Arhar Dal
- ¼ cup Fresh Peas
- ½ cup Carrots cut into thin roundels
- ½ cup Potatoes, diced
- ¼ cup Tomatoes, chopped
- 1/4th tsp Turmeric
- ¼ cup Fenugreek (Methi) leaves, chopped
- ¼ cup Spinach (Palak) leaves, chopped
- 3 cups Water
- 2 tsp Chopped Garlic
- 2 slit Green chillies
- 1 cup whole wheat chapatti dough
- 2tsp Oil
- Salt, as per taste
Step 1 – In a big wide bottomed pan, heat oil and add garlic and green chillies to it. Sauté the mixture on a medium flame for 2 minutes.
Step 2 – Add in the peas, carrots, potatoes, tomatoes, turmeric and salt. Sauté the vegetables for 5 minutes.
Step 3 – Mix in the leafy vegetables; spinach and fenugreek and sauté for a minute.
Step 4 – Add in the water and simmer till the vegetables are tender.
Step 5 – Mix in the dal and simmer the mixture for few more minutes.
Step 6 – Roll out about 4 to 6 medium sized chapattis and add them one by one to the simmering dal and vegetable stew.
Step 7 – After adding each chapatti make sure to mix it while breaking into bits using a stirring spoon or spatula. Only after one chapatti is fully dissolved add the other. No of chapattis required will vary depending upon dal consistency and chapatti thickness, it’s better to add 4 and then more can be added if needed. Simmer till the rotis have cooked.
Step 8 - Serve the dish piping hot topped with chopped raw onions and coriander. I usually relish this along with a sweet lime pickle.
Also read: A Guide For Healthy Eating During Pregnancy