Haath Maaluwa is a SriLankan Gluten Free and Vegan Curry with a medley of veggies, Usually made for the Srilankan New Year feast, it is served with Roti / Rice.
2TBSPsplit pigeon peaToor Dal, you can sub with cooked chickpeas which I did
2cupMixed VeggiesI used Zucchini, Potato, Carrot, Jackfruit Seeds, Flat beans, Raw Banana
1/4cupCashews
1/2cupCoconut Milkthick
1Onions
2clovesgarlic
1/4tspfenugreek seeds
1sprigCurry Leaves
1tspOil
Spice Powders
1tspSrilankan Curry powder
1tspSmoked paprika
2tspCoriander Powder
1tspBlack Pepper powder
1tspsalt
1/2tspTurmeric Powder
Whole spices
1/4tspWhole Black Pepper
1/2inchCinnamon
1Cardamomopt.
1tspCumin seeds
1/4tspMustard SeedsI didn’t use
Instructions
Cook Dal and keep aside. If using Chickpea, cook till soft and keep aside.
Add Hot water to cashews while you chop the veggies.
Puree it once they are soft. Keep aside.
În a large pot, add 1.5 cups of water, add the veggies (all cut to the same dimension) and boil with whole black pepper, cinnamon, Cardamom, turmeric powder and half the salt.
Cook till veggies are 3/4 done (I sautéed the zucchini separately). Drain and retain the veg stock if any.
In a pan heat oil, splutter cumin seeds, onion, fenugreek seeds , curry leaves and garlic,
Saute till soft and raw smell disappears
Add the spice powders, saute well, add the cooked veggies with any broth. Add the cooked dal / chickpeas at this point
Add the cashew paste and sauté for 2-3 mins. Adjust spice and remaining salt
Add sautéed Zucchini at this point, saute lightly.
Add the thick coconut milk and switch off after 2 mins
Cover and keep aside for 20 mins.
Serve warm with Rotis / Rice.
Notes
Tips to make a Great Haath Maaluwa:
When cooking the veggies, add the root veggies first, and then the delicate ones
If using Aubergine, saute and add, rather than cook it (some varieties are bitter and may spoil the whole taste of the dish)
Cut all the veggies into equal sized pieces (slightly bigger than bite sized)
Cook the veggies only till 70-75% done.
You may add the cashews whole or puree them and add to the curry. We preferred the latter.