1/4 cup whole moong dal
1/4 cup peas
1/4 cup groundnuts
1/4 cup black eye peas
1/4 cup red chori
2 tsp oil
1 tsp cumin seeds
1 cup tomato puree
1 tsp chilly powder
1 tsp cumin powder
2 tsp coriander powder
1 cup water (Adjust water quantity based on need)
Coriander leaves for garnish.
Dry legumes getting ready. I normally soak whole moong dal in hot water. Hence it is soaked separately.
Soaking done. They have all plumped up nicely.
Add salt. Pressure cook for 3 whistles. (Around 10 minutes).
Legumes are cooked. Keep aside.
Heat oil. Add cumin seeds.
Add the tomato puree.
Simmer until the puree has reduced to half and you see oil floating on top.
Add the spice powders (turmeric, chilly powder, cumin powder, coriander powder and salt).
Mix well and saute for a couple of minutes.
Add the cooked legumes.
Mix well and add water. Allow to simmer until the mixture thickens to desired consistency.
See how it has thickened up nicely. Garnish with coriander leaves.
We had it with chapatis. It was tangy, tasty and went perfectly with chapatis.