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Mixed Pulses with Vegetables

Mixed Pulses with Vegetables
Recipe type: Curries
Cuisine: Indian
Serves: 8
Prep time:
Cook time:
Total time:
  • 2 tbsp moong (whole green gram)
  • 2 tbsp kala chana (brown chick peas)
  • 1 tbsp masoor (whole red lentil)
  • 175 gms cauliflower
  • 6 to 7 baby onions
  • 2 onions, sliced
  • 2 large tomatoes, chopped
  • 3 tsp oil
  • salt to taste
  • For decoration
  • 1 tomato, sliced
  • 1 tbsp chopped coriander (dhania)
  • To be ground into a paste
  • 8 cloves of garlic (lehsun)
  • 8 red chillies
  • 2 tsp coriander (dhania) seeds
  • 2 tsp cumin seeds (jeera)
  • 25 mm. piece ginger (adrak)
  1. Soak the moong, gram and masoor in water for at least 6 hours. Drain and allow to sprout for 12 hours.
  2. Add 2 teacups of water and cook in a pressure cooker.
  3. Cut the cauliflower into big pieces and boil with the whole onions.
  4. How to proceed
  5. Heat the oil and fry the sliced onions for 3 minutes.
  6. Add the paste and fry again for 3 to 4 minutes.
  7. Add the soaked pulses and cook for a few minutes.
  8. 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.
  9. Serve hot decorated with tomato slices and chopped coriander.
Health Information :
This combination of pulses and mixed vegetables gives a protein-rich dish.
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