Guest author: Mrs Seethalakshmi Suresh
1/2 cup Rajma( Red Kidney Beans )
1/2 cup Kabuli Chana ( Chick Peas )
1/4 cup Lobia( Black eyed beans )
1 tsp Arhar/Tur dal ( Split Pigeon Peas )
1 tsp Masoor dal( Black Lentil )
1 tsp Red Masor dal ( Red Lentil )
1 tsp Moong dal ( Split GreenGram )
1 tsp Moong dal with husk ( Green Gram with husk )
Salt to taste
1/2 tsp Turmeric powder
For Tempering :
Onions chopped : 2 medium
Garlic cloves : 4-5
Ginger : A small piece
Green chillies slit : 2
Tomatoes pureed : 4 medium
Cumin seeds : 1 tsp
Asafoetida ( Hing ) : A pinch
Red chilly powder : 1 tsp
Ghee ( Clarified Butter ) : 1 tbsp
Cilantro / coriander leaves: small bunch
Curry leaves : Few twigs
Garam masala(Spices powder): 1 tsp
Wash and soak all the dals & legumes overnight or for 4-5 hrs. Drain the water and wash them thoroughly again. Pressure cook them with enough water and turmeric powder for 3 whistles.. All the dals & legumes must become tender but not mushy.. Allow the steam to settle down.
Meantime make a paste of ginger, garlic & green chillies. Now for tempering, heat ghee in a pan and add cumin seeds. When it splutters, add asafoetida, onion, ginger-garlic paste and saute for a while.
Now add the pureed tomatoes and stir till the oil starts seperating from the mixture.
Now add the boiled dals over the tadka and mix well. Add salt, garam masala, red chilly powder and simmer the dal on low heat for about 5 mins.
Garnish with curry & coriander leaves.
This goes very well with rice or chapatis and is punched with a high amount of proteins which forms a part of the healthy diet.