Ingredients:
Equal portions of the following:
Large white gram (kabuli chana)
Dried peas
Black-eyed beans (lobia)
Dill (soya bean)seeds
White kidney beans (safed rajma)
Whole green gram (sabut moong)
Whole black gram ( sabut urad)
Lentil (masoor dal)
Moth beans (moth). Spices:
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp black pepper
1 tsp red chilli powder
1 inch piece of cinnamon
2 cloves
2 cardamoms
A pinch of asafoetida
3 medium-sized tomatoes (chopped)
2 medium-sized onion s(sliced)
2 tbsp ginger-garlic paste
3-4 tbsp cooking oil Salt to taste.
For Garnishing: Coriander leaves (chopped).
Method:
Soak all the pulses and legumes in water overnight. Heat the oil in a pan and add asafoetida, cinnamon stick, cloves, cardamoms, ginger-garlic paste, tomatoes and the onions. Cook over a low flame for about 3-4 minutes. Add all the soaked pulses, legumes, salt and spices. Cook over a medium flame for another 5-6 minutes, stirring continuously. Add 5-6 cups of water and cook till the pulses are soft a pressure cooker maybe used for this purpose). Add water to get the correct consistency since the dish will not have gravy and not be dry. Once pulses are tender, remove from fire. Serve with rice garnished with fresh coriander leaves.
2.Curried Potatoes:
Ingredients:
2 potatoes boiled, peeled and cubed)
25g peas
1 spring onion
1inch piece of bamboo shoot
1/2 onion (peeled and halved)
1 tomato (cut into 4)
1 small-sized capsicum
1 tsp coriander powder
1tsp cumin powder
1/4 tsp fenugreek
3 tbsp mustard oil
2 pods of garlic
1 tsp black pepper
1/4 cup whipped yoghurt.
Method:
Finely chop the bamboo shoot, capsicum and spring onion. Heat the mustard oil and add the fenugreek seeds. When the seeds crackle add the chopped garlic, peas, spring onion, capsicum, tomato, onion and bamboo shoot and about 3-4 tbsp of water. Cover with a lid and cook for 2-3 minutes. Stir the whipped curd, spices and the boiled potatoes. Simmer for 2-3 minutes. Serve hot with rice.
