A vegetarian meal doesn’t have to be a boring meal!
Try this tasty and easy to prepare recipe using bamboo shoots and classic Indian flavors.
This is a great dish to serve on its own or as a side dish to complement your menu.
Ingredients:
500 grams tender Bamboo Shoots
3/4 c. Split Chick Peas (Dal) OR 1 c. fresh Green Peas
2 – 3 tsp. Red Chili Powder
1 ½ tsp Turmeric Powder
Salt to taste
2 tsp brown cane sugar
½ c. shredded raw coconut
2 tsp. black mustard seeds
1 ½ tsp Asafoetida (Hing) powder (found at most oriental markets)
10 dry red chilies
3 tbsp sesame oil
To Cook:
- The night before, peel the bamboo shoots to the inner core. The inner core should be soft enough to pierce with your fingernail. Chop them into fine pieces and soak overnight in salt water to remove the tartness of the shoots.
- After the shoots have soaked overnight, drain them and pressure cook for 3-4 whistles with a little water. Set aside for the pressure to subside. Wash and drain the green peas, or if using split chick peas, soak these in warm water for 30 minutes before cooking and then drain.
- Heat oil in a wok and then lower the heat. Add the black mustard seeds, dry red chilies, asafoetida powder and turmeric powder in that order. Add the fresh green peas or the soaked and drained Dal with ½ c. of water, red chili powder and just enough salt to flavor. Cover and cook until almost cooked. Add the cooked bamboo shoots and mix well.
- Cover and steam until fully cooked. Add the sugar and the shredded raw coconut and stir. Cover and steam for 3-4 minutes. Remove from heat and serve hot.
Bon Appetit!
For a truly authentic bamboo experience, enjoy your new delicious meal in the comfort of bamboo loungewear. To learn more about cooking with bamboo, visit our Bamboo Flavors section.
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