HULISOPPU/ MIXED LENTIL & BEANS CURRY WITH GREENS

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.

Cook for 3 whistles. 

Serve this with a dollop of butter. Tastes heavenly with Jowar/Jolada rotti.

JOLADA/JOWAR ROTTI

Ingredients:- Makes around 6 rottis
Jowar Flour - 1 1/4 Cup + 1/4 Cup for dusting
Water - 1.5 Cups
Salt - 1/2 tsp
Oil/Ghee - 1/2 tsp

Method Of Preparation:
Heat 1 1/2 Cups of water in a vessel. Do not use non-stick as it involves lot of stirring. Add salt and oil/ghee. When its hot, [not boiling] add 1/4 cup flour and mix making sure there are no lumps. 

Keep stirring. In about 2-3 minutes it will start to thicken.

Reduce the flame to medium. Add remaining flour.  

Mix well.  Close the lid and let it cook on medium heat for 5 minutes.

Switch off and transfer the contents to a mixing bowl.

Note: You can add 1/4 cup water to the vessel if the dough is stuck at the bottom. By the time dough is warm enough to handle this would soften the mass at the bottom. Transfer that as well. 

Knead the mix for 5 minutes. Add more flour if the dough feels soft and knead well.

Make balls of the dough and knead each of them for at least 30 seconds before rolling. 

Take a ball and flatten it on the rolling stone. Use flour. 

The dough will be very soft. Roll on the sides very lightly and make a rotti. 

Note: If you find it difficult to roll using flour then roll it on a plastic sheet using oil. 

Heat a tawa on high heat. Place the rotti. Let it cook for 2-3 minutes.

Take some water in a bowl. Take a tissue or a cloth. Dip the cloth in the water and brush on the uncooked side of the rotti. Let it dry for 30 seconds and then turn the rotti around.

Cook rotti well for another 2 minutes. 

Serve hot with any sabji. This goes very well with Ennegayi/Stuffed Brinjal curry.

I served along with hulisoppu/mixed-lentil-beans-curry and javalikayi/cluster beans fry