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INDIAN RECIPE: Vegetables Beans and Lentil Curry


Serves 4-6

Ingredients for Vegetables Beans and Lentil Curry:

  • 10 gm yellow split peas
  • 10 gm green split peas
  • 20 gm chick peas
  • 10 gm masoor (orange lentil)
  • 10 gm black-eyed beans
  • 200 gm cauliflower, parboiled and cut into florets
  • 7 shallots, sliced
  • 2 onions, finely sliced
  • 2 tomatoes, diced
  • 200 gm home-made cottage cheese, cubed
  • 4 tbsp ghee or clarified butter
  • Salt to taste
  • Oil for frying
  • ¼ cup fresh coriander
  • Juice of half a lemon (optional)

Sauce:

  • 3 cloves garlic, minced
  • 6 red chillies
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp grated coconut
  • 5 gms ginger, minced

Directions for making Vegetables Beans and Lentil Curry:

  1. Soak peas, beans and lentils together in water for 6 hours.
  2. Drain and pressure cook with 2 cups of water and salt.
  3. Heat ghee in a large sauce pan and fry shallots for 3 minutes, then add cauliflower and fry for one minute.
  4. Add all the sauce ingredients and stir fry for further 3 minutes.
  5. Pour in lentil soup along with tomato puree and simmer for 5 minutes.
  6. Heat oil in a saucepan.
  7. Fry cubes of cottage cheese until golden brown.
  8. Add cheese cubes to curry and simmer for further 5 minutes.
  9. Serve hot, decorated with tomato slices and coriander. If desired, sprinkle lemon juice.
  10. Enjoy your Vegetables Beans and Lentil Curry. Hope you love this Indian recipe.

INDIAN VEGETARIAN RECIPES | INDIAN VEGETABLES RECIPES

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