Thursday 2 July 2015

Quatro of Pulses

In India, cereals and pulses form essential part of staple vegetarian diet. Pulses are rich in protein and hence, they improve the nutrition of our diet. Varieties of dried pulses are available in every grocery store and here’s a recipe that combines four commonly available dried pulses in spicy gravy. This curry goes well with roti, chapatti, paratha, poori or pulka.

Ingredients: (Serves four)
Green gram (பச்சைப் பயிறு) – ¼ teacups or 100 ml measure
Black eyed peas (காராமணி) – ¼ teacups or 100 ml measure*
Field beans (மொச்சைக் கொட்டை) – ¼ teacups or 100 ml measure
Dries peas (உலர்ந்த பட்டாணி) – ¼ teacups or 100 ml measure
Tomato – 1 no, finely chopped
Onion – 1 no, finely chopped
Oil – 1 tablespoon
Cumin seeds – 1 teaspoon
Curry leaves – a few
Salt – to taste
Jaggery – ½ teaspoon (optional)
Cumin powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Amchur powder – ½ teaspoon
Coriander leaves – chopped, 1 tablespoon

To be ground into a paste:
Ginger – 1” piece
Green chilies – 2-3 no (adjust to taste)

*You may use either red or white black eyed beans (சிவப்பு / வெள்ளை காராமணி) or combination of both in required quantity

Quatro of Pulses
Method: Soak the pulses in warm water for at least 4 hours. Later drain the water, wash and cook in a pressure cooker with 2 teacups (400ml) of water for 6 minutes or 6 whistles. Once the pressure subsides, remove from the cooker and allow it to cool.

Chop onion and tomato and keep aside. Grind ginger and green chilies into a fine paste using the mixer-grinder. Keep aside.

Heat oil in the kadai, add cumin seeds and when they start to sputter, add chopped onion and curry leaves. Sauté till the onion pieces start to brown. Add tomato pieces and mix well. Cover and cook on low flame till oil separates. Now add cooked pulses, green chili-ginger paste, salt and jaggery. Cover and cook till the contents boil. Add amchur powder, cumin powder and garam masala powder. Mix well and bring it to boil. Reduce the fire and simmer for 5 minutes. Switch off the stove. Garnish with coriander leaves and serve hot with chapatti or paratha and raitha. 

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