This dish is rich in protein and spices. The different beans and lentils in this dish are a protein boost for the vegetarian diet. Tasty and healthy in one shot.
This is a North Indian version of the South Indian ‘Kootu’. Serve it with rotis or plain rice.
OR you could also serve this as a gorgeous stew with some crusty bread to mop it up.
To be soaked overnight:
- Whole urad or whole moong – 1 tbsp.
- Garbanzo beans/ Kabuli chana – 1 tbsp.
- Brown Chana – 1 tbsp.
- Pinto beans – 1 tbsp.
- Whole brown lentils – 1 tbsp.
- Black-eyed peas – 1 tbsp.
- Split peas – 1 tbsp.
- Cauliflower florets – 6 cups.
- Chopped carrots – 2 cups
- Green beans – 1 cup
- Zucchini – 1, roughly chopped
- Onions – 2
- Tomatoes – 2
- Vegetable oil – 1 tbsp.
- Salt to taste.
To be ground to a paste:
- Garlic – 2 cloves
- Red chillies – 2
- Coriander seeds – 1 tbsp.
- Cinnamon – 2 sticks
- Cardamom – 5 cloves
- Cumin seeds – 2 tbsp.
- Khus-khus (white poppy seeds, available in most Indian/Pakistani grocery stores) – 1 tbsp.
- Fresh coconut – 2 tbsp.
- Ginger – 1 inch
- Soak the beans and pulses together for at least 6 hours. Overnight is best.
- Throw away the water it has been soaking in and add enough fresh water to cover it by at least 1 inch.
- Pressure cook till soft. If you don’t have a pressure cooker, use a large heavy pot and boil the beans till soft.
- Boil all the vegetables till half-done.
- Grind all the ingredients in the “To be ground to a paste” list.
- Roughly chop the onions and finely chop the tomatoes.
- Heat a big pan and add 1 tbsp. oil to it. Add 1/2 tsp of mustard seeds, and when they crackle, add 1/2 tsp cumin seeds.
- Add the chopped onions and sauté till they turn a golden-brown.
- Add the spice paste and fry for another 4 minutes.
- Add the beans and salt to taste. Bring to a boil and let it cook together for 5 minutes.
- Add the semi-cooked vegetables and the chopped tomatoes. Check the stew for salt.
- Cook together for at least 10 minutes more.
Serve hot, decorated with chopped coriander or curry leaves.