1 1/2 cups (270 g) 10 oz Broken wheat or wheat porridge (dalia)
4 tbsp (100 g) 3 1/2 oz Split red gram (arhar da!)
1 tbsp (30 g) 1 oz Lentil (masoor dal)
2 tbsp (50 g) 1 3/4 oz Split Bengal gram (chana dal)
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
1 1/2 cups (180 g) 6 oz Onions, sliced
2 tbsp (36 g) 1 3/4 oz Garlic (lasan) paste
2 tbsp (36 g) 1 3/4 oz Ginger (adrak) paste
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (3 g) Cumin (jeera) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
6 cup (1 1/2 litre) 48 fl oz Water
150 g (5 oz) Cauliflower (phool gobhi), cut into small florets
50 g (1 3/4 oz) Green peas (hara matar), shelled
50 g (1 3/4 oz) Carrots (gajar), cut into 1 inch pieces
2 Capsicum (Shimla mirch), sliced, with the seeds removed
2 tsp (4 g) Garam masala
4 tbsp (100 g) 3 1/2 oz Split red gram (arhar da!)
1 tbsp (30 g) 1 oz Lentil (masoor dal)
2 tbsp (50 g) 1 3/4 oz Split Bengal gram (chana dal)
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
1 1/2 cups (180 g) 6 oz Onions, sliced
2 tbsp (36 g) 1 3/4 oz Garlic (lasan) paste
2 tbsp (36 g) 1 3/4 oz Ginger (adrak) paste
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (3 g) Cumin (jeera) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
6 cup (1 1/2 litre) 48 fl oz Water
150 g (5 oz) Cauliflower (phool gobhi), cut into small florets
50 g (1 3/4 oz) Green peas (hara matar), shelled
50 g (1 3/4 oz) Carrots (gajar), cut into 1 inch pieces
2 Capsicum (Shimla mirch), sliced, with the seeds removed
2 tsp (4 g) Garam masala
method
1. Separately soak in water the broken wheat, split red gram, lentil, and split Bengal gram overnight or for at least 12 hours.
2. Wash the above well and remove the husk from the wheat. Drain and keep aside for 30 minutes.
3. Heat the ghee / oil in a large pan. When hot, add onions and saute until they are golden brown. Add the garlic and ginger pastes. Fry until brown. Add the coriander powder, cumin powder, red chilli powder, turmeric, salt, broken wheat and the other pulses. Mix well.
4. Add water, cover and cook on very low heat for 1 1/2 hours. When cooked, the wheat should be pulpy and the pulses tender. Add the cauliflower, green peas, carrots, and capsicum. Stir and add the garam masala. Cook until the vegetables are tender and the ghee / oil comes to the surface.
2. Wash the above well and remove the husk from the wheat. Drain and keep aside for 30 minutes.
3. Heat the ghee / oil in a large pan. When hot, add onions and saute until they are golden brown. Add the garlic and ginger pastes. Fry until brown. Add the coriander powder, cumin powder, red chilli powder, turmeric, salt, broken wheat and the other pulses. Mix well.
4. Add water, cover and cook on very low heat for 1 1/2 hours. When cooked, the wheat should be pulpy and the pulses tender. Add the cauliflower, green peas, carrots, and capsicum. Stir and add the garam masala. Cook until the vegetables are tender and the ghee / oil comes to the surface.
serving amount
serves: 4 - 6
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