| Recipe Name:
Mixed pulses with vegetables |
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| Category:
Gravy Varieties |
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| Prep Time |
Cook Time |
Serves |
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8 |
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Ingredients: |
| Whole moong |
|
2 tbsp |
| Chana gram |
|
2 tbsp |
| Whole Masoor |
|
1 tbsp |
| Cauliflower |
|
175g |
| Small onions |
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6-7 |
| Onions |
|
2 sliced |
| Tomatoes |
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2 chopped |
| Oil |
|
2 tsp |
| Salt to taste |
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| For garnishing: |
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| Sliced tomato |
|
1 |
| Chopped coriander |
|
1 tbsp |
| To be ground into a paste: |
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| Garlic cloves |
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8 |
| Red chillies |
|
8 |
| Coriander seeds |
|
2 tsp |
| Cumin seeds |
|
2 tsp |
| Ginger |
|
25mm piece |
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Method: |
- Soak the moong, gram and masoor in water for at least 6 hours. Drain and allow to sprout for 12 hours
- Add 2 teacups of water and cook in a pressure cooker
- Cut the cauliflower into big pieces and boil with whole onions.
- Heat the oil and fry the sliced onions for 3 minutes
- Add the paste and fry again for 3 to 4 minutes
- Add the soaked pulses and cook for a few minutes
- Add the cauliflower, whole onions, tomatoes and salt and cook for at least 10 minutes. If you like, add 3 to 4 teaspoons of tamarind water before serving.
- Serve hot decorated with tomato slices and chopped coriander.
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