Mixed pulses with vegetables

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A spicy protein-rich dish, preparation time: 20 minutes
Cooking time: 50 minutes • Serves 8.


1 tablespoon whole moong

1 tablespoon Kabuli channa

1 tablespoon brown gram (channa)

1 tablespoon dried white peas (white vatana)

1 tablespoon dried green peas (green vatana)

1 tablespoon black eyed peas (white cholas)

1 tablespoon whole masoor 175 grams (6 oz.)

cauliflower 6 to 7 small whole onions

2 sliced onions

2 large chopped tomatoes 225 grams (8 oz.) paneer

4 tablespoons ghee

ghee for deep frying

salt to taste 1 sliced tomato and 1 tablespoon chopped

coriander for decoration



To be ground into a paste 8 cloves garlic 8 Kashmiri chillies

1 tablespoon coriander seeds

2 teaspoons cumin seeds 1 tablespoon khus-khus

1 tablespoon grated fresh

coconut 25 mm. (1") piece ginger


1. Soak the pulses together for at least 6 hours.

2. Add 2 teacups of water and cook in a pressure cooker.

3. Cut the cauliflower into big pieces and boil with the whole onions.

4. Cut the paneer into small pieces and deep fry in ghee till golden in colour.

5. Heat the ghee in a vessel and fry the sliced onions for 3 minutes.

6. Add the paste and fry again for 3 to 4 minutes.

7. Add the pulses and cook for a few minutes.

8. Add the vegetables, fried paneer, chopped tomatoes and salt and cook for at least 10 minutes.

»i» Serve hot decorated with tomato slices and chopped coriander. If you like, add 3 to 4 teaspoons of tamarind water.