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.
Ingredients
- 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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