This curry is one amazing mix of carbohydrates and proteins. You can add any variety of lentils and beans and greens. I had Spinach&Methi, so used them.
This goes very well with ragi/jowar balls, rice and rotis or you can just eat as it is. :)
Ingredients:
Chopped Spinach/Palak + Fenugreek/Methi leaves - 4 cups
Lentil & Bean mix - 2 cups [ I used Lima beans+Chole+Black Chana+Whole Moong]
Grind:
Onion - 1/2
Salt - 2 tsp
Turmeric powder - 1/2 tsp
Tamarind Pulp - 1 Tbsp or concentrate tamarind extract - 1 tsp
Sambar powder - 1 tsp
Coconut - 1/4 cup
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Garlic clove - 1 big else 2-3 small
Temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
hing - a pinch
Butter - 1 tsp
Jaggery - 1 tsp
Method Of Preparation:
Soak lentil & bean mix overnight. Wash Palak & Methi leaves well and finely chop them.
Grind all the ingredients mentioned to a fine paste using water.
Heat oil in a pressure cooker. When its hot, add mustard seeds. Once they splutter, add hing and ground masala. Fry for a minute. Wash and add lentil bean mix and chopped greens and Jaggery. Add around 6 cups of water & mix well. Adjust salt.
Note: Instead of grinding you can fry 1/2 cup chopped onions, 6-7 cloves of garlic and add 2 green chillies. Add 1/4 cup of grated coconut with sambar+chilli powder directly.
This goes very well with ragi/jowar balls, rice and rotis or you can just eat as it is. :)
Ingredients:
Chopped Spinach/Palak + Fenugreek/Methi leaves - 4 cups
Lentil & Bean mix - 2 cups [ I used Lima beans+Chole+Black Chana+Whole Moong]
Grind:
Onion - 1/2
Salt - 2 tsp
Turmeric powder - 1/2 tsp
Tamarind Pulp - 1 Tbsp or concentrate tamarind extract - 1 tsp
Sambar powder - 1 tsp
Coconut - 1/4 cup
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Garlic clove - 1 big else 2-3 small
Temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
hing - a pinch
Butter - 1 tsp
Jaggery - 1 tsp
Method Of Preparation:
Soak lentil & bean mix overnight. Wash Palak & Methi leaves well and finely chop them.
Grind all the ingredients mentioned to a fine paste using water.
Heat oil in a pressure cooker. When its hot, add mustard seeds. Once they splutter, add hing and ground masala. Fry for a minute. Wash and add lentil bean mix and chopped greens and Jaggery. Add around 6 cups of water & mix well. Adjust salt.
Note: Instead of grinding you can fry 1/2 cup chopped onions, 6-7 cloves of garlic and add 2 green chillies. Add 1/4 cup of grated coconut with sambar+chilli powder directly.
Cook for 3 whistles.
Serve this with a dollop of butter. Tastes heavenly with Jowar/Jolada rotti.
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