Jain Vegetarian Snert

Ingredients

In the Jain Vegetarian Snert recipe, we have made several adaptations to align with Jain vegetarianism. We have omitted root vegetables like carrots and onions, which are commonly used in the original Dutch Snert. Additionally, we have excluded garlic and any other ingredients that are restricted in Jain vegetarianism. These modifications ensure that the dish remains true to Jain dietary principles while still capturing the essence and flavors of the original Snert. We alse have the original recipe for Snert, so you can check it out.

• 1 cup (200g) split green lentils 1 cup (200g) split green lentils
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon green chili paste 1 teaspoon green chili paste
• 1 cup (150g) diced potatoes (optional, omit for strict Jain vegetarianism) 1 cup (150g) diced potatoes (optional, omit for strict Jain vegetarianism)
• 1 cup (150g) diced bell peppers 1 cup (150g) diced bell peppers
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• 1 cup (150g) diced zucchini 1 cup (150g) diced zucchini
• 1 cup (150g) diced green beans 1 cup (150g) diced green beans
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 14g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Rinse the split green lentils thoroughly and soak them in water for 30 minutes.
2. 2.
   In a large pot, bring 4 cups of water to a boil. Add the soaked lentils and cook until they are tender, approximately 20-25 minutes.
3. 3.
   In a separate pan, heat a tablespoon of oil over medium heat. Add the cumin seeds and let them splutter.
4. 4.
   Add the ginger paste and green chili paste to the pan and sauté for a minute.
5. 5.
   Add the diced potatoes (if using), bell peppers, tomatoes, zucchini, and green beans to the pan. Cook for 5 minutes, stirring occasionally.
6. 6.
   Add the cooked lentils along with the water to the pan. Stir in the turmeric powder, coriander powder, garam masala, and salt. Simmer for 10-15 minutes, allowing the flavors to meld together.
7. 7.
   Adjust the consistency of the stew by adding more water if desired.
8. 8.
   Serve the Jain Vegetarian Snert hot, garnished with fresh cilantro leaves.

Treat your ingredients with care...

• Lentils — Ensure that the lentils are thoroughly rinsed and soaked before cooking to ensure even cooking and a creamy texture.

Tips & Tricks

• For a variation, you can add other Jain-friendly vegetables like spinach or cauliflower to enhance the nutritional profile of the stew.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of green chili paste.
• Serve the Jain Vegetarian Snert with a side of warm crusty bread or steamed rice for a complete meal.

Serving advice

Serve the Jain Vegetarian Snert hot in individual bowls, garnished with fresh cilantro leaves. Accompany it with a side of warm crusty bread or steamed rice for a satisfying and wholesome meal.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk or cashew cream on top of the stew before garnishing with cilantro leaves. This adds a touch of elegance and creaminess to the dish.