Multi bean gravy recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Chickpea - 1/4 cup
  2. Green gram - 1/4 cup
  3. Cowpea - 1/4 cup
  4. Kidney bean - 1/4
  5. Chopped onion - 1
  6. Chopped green chili - 2
  7. Curry leaf - 8
  8. Chicken masala powder - 2 teaspoon (tsp.)
  9. Garam masala powder - 1/2 teaspoon (tsp.)
  10. Turmeric powder - 1/2 teaspoon (tsp.)
  11. -- To Grind to Paste --
    1. Shallot (sambar onion) - 1/2 cup
    2. Tomato - 2
    3. Ginger - 1 inch
    4. Garlic - 5 cloves
    5. Fresh shredded coconut - 1/2 cup
  12. -- For Tempering --
    1. Cinnamon stick - 1 inch
    2. Cloves - 3
    3. Oil - as needed
  13. Salt - as needed

PREPARATION:

  1. Soak chick pea, green gram, cow pea, kidney pea separately in water for 8 hours. Cook them by adding measure water. i.e. some liquid is left.
  2. Grind the ingredients under section "-- To Grind to Paste --" to a fine paste by adding little water as possible.
  3. In a pan heat oil. Add cinnamon stick, cloves and sauté for 30 seconds. Now add chopped onion, green chili, curry leaves and sauté until the onion turns translucent (golden brown).
  4. Now add the ground paste and cook until the raw smell is gone.
  5. Now add chicken masala powder, garam masala powder, salt as needed and cook until oil starts to separates.
  6. Now add the cooked chick pea, green gram, cow pea, kidney pea with the liquid and cook until the oil starts to separate and serve.

NOTES:

  1. Goes well with chapatti.



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