Mixed pulses curry



Black eyed beans ( Chora )
Red cow peas (Chori or chawli)
Green Gram (Green Moong) 
Black chickpeas ( Kala Chana)
Split chickpeas or bengal gram ( chana dal)
You can add any other pulses of your choice like Rajma or white chana.

Instructions
1. Soak the pulses (chora, chori, green mug, chana dal, and black chana) in water for 4-5 hours or overnight. Drain and set aside.
2. Pressure cook the soaked pulses with 4-5 cups of water and a pinch of salt until they're cooked and soft.
3. Heat oil in a pan and sauté onions, garlic, and tomato until the onions are translucent.
4. Add turmeric powder, red chili powder, coriander powder,cumin powder and garam masala powder. Mix well.
5. Add the cooked pulses and mix well.
6. Add water to adjust the consistency and salt to taste.
7. Simmer for 10-15 minutes, allowing the flavors to meld.
8. Garnish with fresh cilantro and serve hot with rice or roti.





 

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani

Image
Soak Basmati rice in water for an hour and wash it well it by removing the dirty water. To cook the rice , add  it in boiling water along with Salt, Bay Leaves, Black Cardamom, Star Anise, Cinnamon sticks,  Green Cardamom, cloves, cumin seeds, and add few drops of oil. Ensure to Strain the water off well so the rice grains don't stick together once cooked. Let the rice cool down. To prepare the Chicken: Add oil and then start by frying chopped onions and chopped green chilly (optional) till the onions turns light in color, add some cloves , bay leaves, peppercorn, cinnamon stick, black cardamom, ginger garlic paste ,salt and mix well. Then add some Turmeric powder,  chilly powder, pepper powder, coriander-cumin powder, cumin powder, and grinded tomato paste and add chopped chicken and mix well. After 5 minutes add Curd paste(mixed curd and water thick paste as adding only curd will start forming lumps) and biryani masala powder and let it cook well and add water to cook t...
Read more

EGG CURRY( PARSI STYLE)

Image
 Roast grated coconut in a pan for few minutes. Once done,remove it from the heat and in the same pan add some oil and add some onions , til, full coriander seeds ,dry red kashmir chilly,,cloves,pepper balls,garlic pcs,once they turn brown upon roasting add it into the coconut and grind them well by adding some water .  In a pressure cooker add some oil and then add some cloves,curry leaves ,salt as per taste , curry paste prepared above and mix well for 5 minutes ,add some besan powder,red chilli powder,haldi,coriander powder and mix well.Add some tomatoes (chopped and grinded well ) and add in the curry . Add some potatoes,cauliflower,carrot,capsicum and then boil it upto 3 whistles and once cooked serve with plain white Jeera rice and parsi salad, and also add some lemon juice to the curry🍛  This was the veg version. Add boiled eggs to the curry to prepare egg curry after curry is cooked in the cooker and let it cook for 15 to 20 minutes before serving. To prepare a n...
Read more

DAL DHOKLI

Image
  Dal dhokli is a traditional Gujarati dish that combines lentils (dal) with pieces of spiced wheat flour dumplings (dhokli). Here's a simple recipe to make Dal Dhokli at home: ### Ingredients: - 1 cup Toor dal (split pigeon peas) - 1 cup whole wheat flour - 2 tomatoes, finely chopped - 1-inch piece of ginger, grated - 2-3 cloves of garlic, minced - 1 green chili, finely chopped - 1 tsp cumin seeds - 1/2 tsp turmeric powder - 1 tsp red chili powder - 1 tsp coriander powder - 1/2 tsp garam masala - Salt to taste - 2 tbsp oil - Fresh coriander leaves for garnishing - Water as needed ### For Tempering (Tadka): - 1 tbsp ghee - 1 tsp mustard seeds - 1/2 tsp asafoetida (hing) - 1-2 dried red chilies - Few curry leaves ### Instructions: 1. **Prepare the Dal:**    - Wash the toor dal and pressure cook with turmeric powder, salt, and 3 cups of water until soft and mushy. Keep aside. 2. **Prepare the Dhokli:**    - In a mixing bowl, combine the whole wheat flour, 1/2 tsp ...
Read more