This recipe is adapted from The 30-Minute Vegetarian Indian Cookbook, by Mridula Baljekar. I would like to put in a plug for this book. I absolutely love Indian food, but the long preparation time most dishes require isn’t compatible with my busy schedule. Baljekar simplifies traditional recipes to the point where I can make them every week. For this, the author deserves a medal!
This is wonderful with fresh warm chapaties for scooping. (Silverware isn’t used in most parts of India. Instead, you scoop with your right hand.) I serve it as an accompaniment to a meat dish, but you could give it top billing in a vegan meal.