Rajasthani Mixed 5 Beans and Lentils


Serves: 4
Total Calories: 461

Ingredients

2 tablespoons Basic Ginger and Green Chili Pepper Paste
1/2 cup yellow muncg beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
1/4 cup white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water
2 tablespoons split green mung beans (chilkae caali mung dal), sorted and washed in 3 to 4 changes of water
2 tablespoons split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
2 tablespoons , yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
1/4 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
4 whole cloves
4 to 4 1/2 cups water
2 to 3 tablespoons vegetable oil or melted ghee
2 green cardamom pods, crushed lightly to break the skin
2 whole dried red chili peppers, such as chile de arbol
1 stick cinnamon (1-inch), broken lengthwise
1 bay leaf
1 teaspoon cumin seeds
1 tablespoon dried curry leaves
1/8 teaspoon ground asafoetida
1/4 teaspoon ground paprika
2 tablespoons finely chopped fresh cilantro

Directions:

1. Prepare the ginger-chili paste. Place the dals in a pressure cooker, along with the salt, turmeric, 2 cloves, and water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is soft and creamy if not, cover and boil until soft, about 10 minutes. Transfer to a serving dish, cover, and keep warm.

2. Heat the oil (or ghee) in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods, the remaining 2 cloves, red chili peppers, cinnamon, and bay leaf about 30 seconds. Add the cumin seeds and asafoetida they should sizzle upon contact with the hot ghee. Quickly add the curry leaves and then mix in the ginger-chili paste and stir about 1 minute.

3. Add the paprika and immediately mix in about 1/4 cup water and bring to a boil over high heat. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Garnish with the cilantro and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 461
Calories from Fat: 63

This Rajasthani Mixed 5 Beans and Lentils recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Dried Beans, Lentils, and Peas
Basic South Indian Soupy Split Pigeon Peas
Black Beans in Traditional Curry Sauce
Black Chickpeas with Chickpea Masala
Black Chickpeas with Sizzlilng Ginger and Cumin Seeds
Black Urad Beans in a Slow Cooker
Black-Eyed Peas in Yogurt Curry
Canister Chickpeas (or Dried Yellow Peas)
Chickpeas in Traditional Curry Sauce
Chickpeas with Ginger, Garlic, and Chaat Masala
Chickpeas with Spinach and Potato Wedges
Chutney Chickpeas with Tamarind
Classic Kidney Bean Curry with Onions
Classic No-Onion Kidney Bean Curry
Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
Dry-Cooked Red Lentils with Cumin Seeds
Falguni's Gujarati Split Pigeon Peas
Fresh Green Chickpeas with Lentil Nuggets
Garlicky Dried Green Peas Curry
Garlicky Yellow Mung Beans with Zucchini Wheels
Green Lentils with Sautéed Onion
Gujarati Green Mung Beans with Green Masala Paste
Hazram's Soupy Pigeon Peas
Kashmiri Fennel-Flavored Black Urad Beans with Yogurt
Kashmiri Small Red Beans
Madras-Style Pigeon Peas with Vegetables
Mustard-Roasted Adzuki Beans
Parsi Mixed Lentils, Beans, and Vegatables
Pickle-Flavored Chickpeas
Punjabi Black Urad Beans
Punjabi Dry-Cooked Yellow Mung Beans
Punjabi Green Mung Beans with Sizzling Ginger
Punjabi Red Beans with Mango Pickle Masala
Punjabi-Style Split Pigeon Peas
Rajasthani Mixed 5 Beans and Lentils
Red Lentils with Bengali 5-Spices
Roasted Green Lentils with Tomatoes
Roasted Yellow Mung Beans and Potatoes
Sindhi Dry-Cooked Yellow Mung Beans
Small White Beans with Indian Spices
Smoked Black Urad Beans
Soupy Split Pigeon Peas with Jaggery
Spicy Adzuki Beans
Spicy Chickpeas with Pomegranate Seeds
Spicy Dried Yellow Peas
Spicy Dry-Cooked Split Green Mung Beans
Spicy Mixed 5 Beans and Lentils
Spicy Soybeans in Yogurt Sauce
Spicy Split Black Urad Beans with Split Chickpeas
Spit Pigeon Peas with Coconut and Vegetables
Split Urad Beans and Yellow Split Chickpeas with Spinach
Stir-Fried Black Urad Beans
White Urad Beans with Fresh Lemon Juice
White Urad Beans with Roasted Fenugreek Leaves
Yellow Mung Beans with Fresh Curry Leaves
Yellow Mung Beans with Sautéed Onion and Ginger
Yellow Split Chickpeas with Spinach
Yellow Split Chikpeas with Opo Squash




"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill

My favorite is the Cook'n Recipe App.
-Tom