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Panch Legume Curry

Posted By Vardhini On September 29, 2011 @ 5:52 am In Blog Hop,Gallery,Gravies,Healthy Recipes,Indian,Main Dish,Side Dishes | No Comments

Friends, I have posted another incredible deal in the musings blog. This is a deal where you get $50 worth LocknLock stuff for $11.
This is the 5th edition of Blog Hop Wednesday started by Radhika of TicklingPalates. This week I am paired with Nirmala. She has a wonderful space and I thoroughly enjoyed browsing through all the recipes.

Coming to today’s recipe, do you’ll have a weakness with certain ingredients? I do and that is with peanuts. If I see a recipe with peanuts, I have to make it. Thankfully K loves it too and no arguments there. So when I saw that this recipe had peanuts as one the legumes I was excited to try it out. I did not have enough rajma and hence used red chori instead. Except for adjusting the spice levels, I followed the recipe exactly.

The curry was tangy, thick and tasted awesome. In fact K was happily munching away the curry as a snack until I asked him to stop!!. Now that means this curry can serve as a side dish or just an evening snack. It is very healthy and protein rich and we all enjoyed it.

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.


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