Step-by-Step Instructions

1. 1.Prepare Gujarati Dal Tadka

   Heat 1 tablespoon of oil in a small pan. Add 1/4 teaspoon of mustard seeds, 1/4 teaspoon of cumin seeds, a pinch of asafoetida, 1/4 teaspoon of fenugreek seeds, 2-3 dried red chilies, and 2-3 cloves. Sauté until fragrant.

2. 2.Add Vegetables to Tadka

   Add 1 small chopped tomato, 1 small chopped eggplant, 1-2 chopped green chilies, and 1 teaspoon of grated ginger to the pan. Sauté for a couple of minutes until the vegetables soften slightly.

3. 3.Add Spices to Tadka

   Add 1 tablespoon of red chili powder, 1/2 tablespoon of coriander-cumin powder, and 1/4 teaspoon of turmeric powder. Mix well and cook for 1-2 minutes until the spices are fragrant and well combined with the vegetables.

4. 4.Assemble Dal in Slow Cooker

   Add 1 cup of soaked toor dal and 6 cups of water to the slow cooker. Add salt to taste and 1 teaspoon of sugar.

5. 5.Combine Tadka with Dal

   Pour the prepared tadka from the pan into the slow cooker with the dal. Stir to combine all ingredients.

6. 6.Cook Dal in Slow Cooker

   Cover the slow cooker and set it to the 'High' setting for 4 hours. The dal will be ready and flavorful by dinner time.

7. 7.Prepare Cabbage for Sabzi

   Place shredded cabbage (approximately 10 oz / 283g) into a Ziploc Steam bag. Seal the bag according to the instructions on the packaging.

8. 8.Steam Cabbage in Microwave

   Place the sealed Ziploc Steam bag with cabbage into the microwave. Microwave for 4 minutes, or until the cabbage is tender-crisp. Cooking times may vary based on microwave wattage and vegetable type, so check for doneness.

9. 9.Prepare Potatoes for Sabzi

   Rinse and chop canned potatoes (15 oz can) into desired bite-sized pieces.

10. 10.Prepare Sabzi Tadka

    Heat 1 tablespoon of oil in a pan. Add 1/4 teaspoon of mustard seeds, a pinch of asafoetida, 1-2 chopped green chilies, and 1/4 teaspoon of fenugreek seeds. Sauté for a few seconds until fragrant.

11. 11.Cook Peas and Potatoes

    Add 1/2 cup of frozen peas and the chopped canned potatoes to the pan. Sauté for 2-3 minutes to heat through and lightly brown.

12. 12.Combine with Steamed Cabbage

    Add the steamed cabbage to the pan with the peas and potatoes. Season with salt to taste, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of coriander-cumin powder. Mix well to combine all ingredients and spices.

13. 13.Finish Cabbage & Peas Sabzi

    Cook for 5-7 minutes, stirring occasionally, until all ingredients are well combined and heated through. Garnish with fresh cilantro before serving.

14. 14.Prepare Okra for Baking

    In a pan, combine 1 pound of chopped okra with 1 tablespoon of oil, salt to taste, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of coriander-cumin powder, and 1/2 teaspoon of amchur powder. Mix well to ensure the okra is evenly coated with the spices.

15. 15.Bake Okra Sabzi

    Spread the seasoned okra in a single layer on a parchment-lined baking sheet. Place the baking sheet into a preheated oven at 350°F. Bake for approximately 20 minutes, or until the okra is tender and slightly crispy.

16. 16.Cook Roti

    Cook pre-made uncooked phulka (roti) on a hot tawa (griddle) according to package instructions until cooked through and lightly browned.

17. 17.Cook Rice

    Cook rice in a rice cooker according to your appliance's instructions. This can be started in the morning and kept warm until dinner.