Healthy and nutritious pulses cooked in the Gujarati way.
Ingredients:
1. 1/4 cup whole Bengal gram (black chana)
2. 1/4 cup whole green gram (green moong)
3. 1/4 cup black-eyed beans (chowli dal)
4. 1/4 cup moth beans (matki)
5. 1/4 cup dried peas (suka vatana)
6. 1/2 teaspoon mustard seeds
7. 1 teaspoon cumin seeds (jeera)
8. 1/4 teaspoon asafoetida (hing)
9. 4 small round red chillies (boriya)
10. 1 teaspoon green chilli-ginger paste
11. 1/2 teaspoon tamarind pulp (imli)
12. 1 tablespoon jaggery pulp (gur)
13. 2 tablespoons oil
14. salt ot taste
Method:
1. Wash the pulses and soak them in water overnight.
2. Next day, drain and pressure cook the pulses in 2 cups of water.
3. Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida
and stir for a while.
4. Add the small rounds chillies and green chilli-ginger paste and fry for a
few seconds.
5. Add the cooked pulses, tamarind and jaggery pulp and salt.
6. Mix well and simmer for a few minutes.
7. Serve hot with chapatis or rice.
Cooking Time : 20 min.
Preparation Time : 15 min.
Serves 4.
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