Spicy Mixed 5 Beans And Lentils Recipes

SPICY MIXED 5 BEANS AND LENTILS

Spicy Mixed 5 Beans and Lentils image

Number Of Ingredients 18

Ingredients

1/4 cup black split urad beans (chilkae vaali urad dal), sorted and washed in 3 to 4 changes of water
1/4 cup green mung beans (saabut mung dal), sorted and washed in 3 to 4 changes of water
1/4 cup green lentils (saabut mesoor dal), sorted and washed in 3 to 4 changes of water
1/4 cup , yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
1 small onion, finely chopped
2 tablespoons peeled minced fresh ginger
1 teaspoon minced fresh garlic
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon Garam Masala
1/2 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 teaspoon salt, or to taste
4 to 5 cups water
1 tablespoon vegetable oil or melted ghee
1 to 3 fresh green chili pepper, such as serrano, split lengthwise, wtih or without seeds
1 teaspoon cumin seeds
1/2 teaspoon ground paprika

Steps:

1. Heat the oil in a medium cast-iron or nonstick saucepan over medium-high heat, add the dals and onion, and stir constantly over medium-low heat until fragrant and well roasted, about 5 minutes. Mix in the ginger and garlic, then the coriander, cumin, garam masala, turmeric, asafoetida, and salt, and stir about 30 seconds.2. Transfer to a pressure cooker, add 4 cups water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is very soft and cream if not, add the remaining 1 cup water, cover, bring up to high pressure, and cook under high pressure about 30 seconds. Or cover and boil until soft, about 30 minutes.3. Uncover and simmer over medium-low heat about 10 minutes, then remove to a serving dish, cover, and keep warm.4. Heat the oil (or ghee) in a small saucepan and cook the green chili peppers about 30 seconds. Add the cumin seeds they should sizzle upon contact with the hot oil. Remove from the heat, add the paprika, and add the tarka to the cooked dal. Swirl lightly to mix, with parts of it visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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