Monday, November 28, 2011

Mix pulses

Mix pulses curry is a very good option for that everyday dal. There are four varieties of pulses and each one has a very unique taste and when cooked together it’s a perfect combination. The secret to enjoy this curry is sprinkling some lemon juice and serving some sliced onion on the side relishing it with jeera rice or chapati.

  • 1 handful whole moong
  • 1 handful chole
  • 1 handful rajma
  • 1 handful black chana
  • 1 medium sized onion
  • 1 medium sized tomato
  • 2 cloves grated
  • 1 spoon grated ginger
  • 2 green chillies
  • Chana masala
  • Turmeric 
  • Jeera
  • Salt 
  • Oil 
  • Curry leaves
Process->Soak the pulses overnight in Luke warm water. While cooking the pulses add some salt. Cook it mushy in pressure cooker giving it 4-5 whistles. Take oil in a pan when hot add jeera and curry leaves and let it splutter. Now add the ginger garlic paste and fry it properly. Add onions and cook it tender. On the onions sprinkle turmeric, red chilli powder, chole masala, salt and tomatoes. Put a lid and cook the masala till the tomatoes have become pulpy. Just mash the cooked pulses slightly. This gives a little thickness to the gravy. Add the pulses to the masala and give it a boil. Garnish it with corriander leaves.

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