Mix Pulses curry

[Chana, Black-eyed beans and Moong Curry]

Ingredients:-

1 cup mix pulses (Brown chickpeas, Green Moong and Black-eyed beans)

2 tbsp oil

1 tbsp cumin

¼ tsp asafoetida

1 cup chopped onions

1 tbsp ginger garlic paste

¼ cup desiccated coconut (you can use fresh coconut)

2 tsp kashmiri red chili powder

1 tbsp coriander powder

½ tsp turmeric

1 tsp garam masala

1 cup boiled, chopped tomatoes

1 tbsp kasuri meethi

1 tsp salt

1 tsp chana masala

Method:-

1.   Soak mix pulses for 5 hours. After 5 hours drain it.

2.   Heat oil in pot, add cumin, chopped onions and asafetida and cook till the onions gets soft.

3.   Add salt, ginger garlic paste and sauté it for another 2 minutes.

4.   Now add desiccated coconut mix it and sauté till the oil separates from the onions.

5.   Add red chilli powder, coriander powder, turmeric and garam masala. Mix it well.

6.   Now add kasuri meethi and chopped boiled tomatoes and sauté it for 2 minutes on a high flame.

7.   Add soaked pulses, 2 cup boiling water, cover it with lid. Cook till the pulses gets cooked.

8.   Now add chana masala and again boil for 2 minutes on high flame.

9.   Check the consistency of gravy. If you want dry sabji cook it till the gravy evaporates.

10.                     Mix the curry well and serve it.

11.                     You can carry this pulses curry in your lunch box.

12.                     Goes well with ghee Phulka/ steamed rice or even with bread.

 

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward for some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)

Lobhia Masala ( Chawli Masala/ Black eyed Beans Curry)

 ( Chawli Masala/ Black eyed Beans Curry)

 

Lobhia also known as Chawli/ Black Eyed Beans/ White Cow Peas are one of the tastiest beans. It has its own characteristic flavor and texture. This is a humble curry dish. It tastes even better when cooked using basic simple India Spices (Masala). This Lobhia Masala recipe is semi dry gravy. I have used Tamarind and Jaggery in this curry. This gravy is best for veg thali or even for tiffin.

Serve it with soft ghee Phulka’s or Paratha’s.

Servings: -  2 

Ingredients:-

1 cup Lobhi (Chowli/ Black Eyed beans)

1 onion, chopped

2 green chili, chopped

1 tablespoon ginger-garlic paste

2 tablespoon oil

1 teaspoon cumin

½ teaspoon mustard seeds

1 tablespoon Kasuri Meethi

½ teaspoon turmeric

1 teaspoon coriander powder

1 tablespoon tamarind puree’

1 tablespoon Jaggery

½ teaspoon salt

Fresh chopped coriander

Method:-

1.  Soak Lobhia overnight in water.

2.  Heat oil in a pressure cooker. Add mustard seeds, cumin, onion and fry till onion becomes golden in color.

3.  Now add ginger garlic paste, green chilies, turmeric, coriander powder, kasuri meethi and soaked Lobhia.

4.  Pour boiling water in it.

5.  Add salt, tamarind and jaggery and pressure cook it. Let the cooker whistle up to 4 whistles.

6.  Check whether beans and cooked properly.

7.  Garnish it coriander.

8.  Serve it with soft ghee phulkas or paratha or even with hot steamed rice.

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward for some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)