Dried peas curry

We all know legumes and pulses are good for us and I can also tell you they come to my rescue many a time.When I'm out of vegetables or when I want to make a simple snack look no more turn to your healthier friends - pulses.

I make this curry atleast once every week, it definitely goes well with chapathis or rotis, rice, dosas and idiyappam and appam, etc.

 Another good thing about these are that it doesn't need too much soaking time unlike other pulses and also once soaked it cooks faster.

You need
Dried peas soaked for a few hours 1 cup
Oil 2 tablespoons
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Garam masala powder 1 tsp
Coriander powder 1 tsp

To make a smooth paste 
Onion 1 large
Tomato 2 medium
Ginger 1 inch piece
Green chilli 1

• Pressure cook the pre-soaked dry peas for 2-3 whistles about 10 minutes on a medium flame with a pinch of salt. 
• Heat a tablespoon of oil in a pan, add the onion,tomato, ginger, green chilli and fry well.
• Once this cools transfer it to a mixer and blend to a smooth paste.
• Heat a little oil, add mustard seeds, curry leaves, cumin seeds, fry well.Next add the ground paste.Add the masala powders - coriander and garam masala.
• Add the cooked peas.
• Now let this boil and check for salt.

Serve hot with rotis and tomato rice.Add chopped onions and a sprinkle of lemon juice for that extra bit!

Dried peas curry

We all know legumes and pulses are good for us and I can also tell you they come to my rescue many a time.When I'm out of vegetables or when I want to make a simple snack look no more turn to your healthier friends - pulses.

Channa/Chick peas Pulav

My DH told me once they had a super channa biryani at his office lunch.I have seen many recipes online but never had the itch to try it though until recently.Ever since i tried it I make it atleast once a week because its so easy to pack off in lunch boxes and most importantly my LM loves her pulses and chickpeas are her fave!

This is just a quick mix and toss ready to go rice.I feel working with pulses are so easy as much health they can impart too.Suddenly as  I write this I'm thinking if this should be called pulao or biryani?Whats the difference anyone who knows pls let me know.

You can just pack it off with a raita and some fried potato or bhindis and it tastes super good.

You need
Cooked rice 2 cups(basmati or normal rice)
Cooked chick peas 1 cup
Ghee 1 tablespoon
Whole spices - cardamom 3,cloves 4,cinnamon stick 2 small pieces
Fennel seeds/saunf - 1 tsp
Oil 1tablespoon
Onions 1 large
Tomato 2 medium
Ginger 1 inch piece chopped finely
Curry leaves 2 sprigs
Green chilli 1 slit
Coriander powder 1 n half tsp
Sambar powder 1 tsp
Salt to taste
Chopped coriander/cilantro leaves 2 tablespoons

• Heat oil in a pan, add the curry leaves, followed by whole spices, and fennel seeds.
• Now add the green chilli and onions, let this fry well.Then add the ginger and allow to cook well.
• Add the tomato and allow to mash well add some water if needed to make a smooth paste like mix.
• Add the cooked chick peas and let it cook along with the tomato.
• Add the coriander powder and sambar powder along with salt and let it fry well for a minute.
• Add the cooked rice and mix well.
• Sprinkle some chopped coriander leaves just before serving.

• Serve hot with raita and bitter gourd pakodas and papads.

Sending this to MLLA 60 hosted @ One Hot Stove which is Susan's event.

Channa/Chick peas Pulav

My DH told me once they had a super channa biryani at his office lunch.I have seen many recipes online but never had the itch to try it though until recently.Ever since i tried it I make it atleast once a week because its so easy to pack off in lunch boxes and most importantly my LM loves her pulses and chickpeas are her fave!

Capsicum and Chick-peas curry

There are a number of combinations to play around in indian cooking and many of us(atleast i was!) get a little worried to mix and match the stuff sometimes.One such magic combo is this channa and green capsicum gravy and it was an instant hit.The capsicum lends its unique flavour to the chickpea gravy.

Since week night dinners are always chapatis, i try to play around with the vegetables and pulses.A challenging job to feed the little one too, i try to make dinner as healthy as can be because school day lunches are almost nothing for her (she likes plain rice and thats what i give her just tossed in some butter :( )

Recently she has started liking pulses especially chickpeas.I'm making full use of the opportunity while it lasts.The health benefits of capsicum are many to name a few: its helps lower blood pressure, good for eye sight, it has anti-oxidant properties and read all about capsicum here.Pulses are power packed tiny morsels of protein, so on the whole this dish is a really healthy one for kids and elders alike.

You need

Chick peas 1 cup pressure cooked
Capsicum 1/2 cup or as much as you need
Tomato 1 large pureed
Ginger garlic paste 1 tsp
Cumin seeds 1 tsp
Coriander powder 1 tsp
Red chilli powder 1 tsp or more
Garam masala powder 1 tsp
Coriander leaves few to garnish
Salt to taste

Make a paste of
Onion 1 large pureed
WHole garam masala - cloves,cardamoms,cinnamon 2 3 pieces each

• Heat oil in a pan, add the cumin and once it pops add the whole spices. Add the onion-spice puree and fry well until the raw onions smell goes away or until lightly browns.
• Add the ginger garlic paste and sautee well. Next add the capsicum and fry it well.Once that is done,in goes the tomato puree and fry well until all is mixed well.Add the cooked chick peas.
• Add the masala powders and cook well until capsicum and chickpeas absorb the spices well. Check for salt and turn off the heat.

• Garnish with chopped coriander leaves.
• Serve hot with chapatis or any breads of your choice.

Sending this to Healthy Morsels @ Taste of Pearl City, Lets cook:greens@Tickling palates , I'm the star@Vegetarian food and me, Holi hai @ My cook book

Capsicum and Chick-peas curry

There are a number of combinations to play around in indian cooking and many of us(atleast i was!) get a little worried to mix and match the stuff sometimes.One such magic combo is this channa and green capsicum gravy and it was an instant hit.The capsicum lends its unique flavour to the chickpea gravy.