NAV RATNA LENTILS

Ingredients:
Kabuli chana  - 1/2 cup
Black eyed beans (lobia)  - 1/2 cup
Soya beans - 1/2 cup
White rajma - 1/2 cup
Whole green gram - 1/2 cup
Whole urad dal - 1/2 cup
Masoor dal - 1/2 cup
Turmeric powder - 1/2 tsp
Tomatoes - 3
Onions - 2
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Cloves -2
Cardamom  - 2
Cinnamon - 1" piece
Black pepper - 1 tsp
Red chilli powder - 1 tsp
A pinch of asafoetida
Salt to taste
Oil - 2 tbsp
Curry leaves
Coriander leaves


Method:

• Soak all the pulses in water overnight.
• Heat oil in pressure cooker add curry leaves, asafoetida, cardamom, cinnamon, cloves and fry for one minute.
• Add chopped onions, tomatoes and ginger garlic paste, cook till oil leaves the sides of vessel.
• Add all pulses, salt, chilli powder, pepper, turmeric and sufficient water.
• Close the lid and cook up to three whistles or pulses become soft.
• This curry should be neither too thick nor watery.
• Garnish with coriander leaves.
• Serve with rice or chapati