Mixed Pulses Gravy is a healthy and simple side dish that I make frequently at home as an accompaniment to chapathis. Sometimes, I do pair it with steamed basmati rice too; the combo tastes delicious. This gravy is mildly spiced and very nutritious.
Pulses (whole mixed pulses) are an essential source of protein for those who adhere to a vegetarian diet. They are a very good source of cholesterol lowering fiber. Pulses also contain dietary fiber, Folate, Vitamin B1, and minerals all with virtually no fat. Not only can they help lower cholesterol, they also help in managing blood sugar disorders since their high fiber content prevents sugar levels from rising rapidly after a meal. As mixed pulses contain high levels of proteins, essential amino acids and also a good source of potassium and iron, I try to include them often in our menus.
This recipe can be prepared as gravy or as a dry preparation. If prepared dry, you can serve it as an evening snack too with chopped onions and nylon sev sprinkled over it. Alternatively, you can reserve the cooked pulses, add salt, give a simple tempering and serve it as a Sundal.
Mixed pulses – 1 cup (around 200 gms)
Onion – 1 medium sized
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Salt to taste
Tomato – 2 medium sized
Garlic – 7-8 cloves
Ginger – 1” piece
Jeera or cumin seeds or seeragam – 1 tsp
Bay leaf – 1
Preparation time – 20 mins (excluding soaking time)
Cooking time – 20 mins
Total time – 40 mins
- Soak the beans/pulses overnight or for 7-8 hrs. Pressure cook them until tender using sufficient water.
- Finely chop onions and coriander leaves for garnish. Slit/chop the green chilli. Grind the items under ‘To grind’ to a fine paste.
- Heat oil in a pan; add cumin seeds and a bay leaf. When jeera sizzles, add finely chopped onions and green chilli. Turn the heat to medium and sauté onions until translucent.
- Add the ground paste and cook until the raw smell goes off. This may take around 5-7 mins. Add the spice powders and cook till the oil separates.
- Add the cooked pulses along with salt and about 1 cup of water to get the desired gravy consistency. Let the gravy simmer for 7-8 mins until everything blends well.
- Remove from flame and garnish with finely chopped coriander leaves.
Serve hot with chapathi or phulkas and a salad. This gravy goes well with steamed basmati rice too.
- You can use any pulse that is available or as you prefer. The proportion of each pulse can vary too. I used white peas, black eyed beans or chavli, kabuli chana, black chana, rajma and peanuts. You can also use dals like chana dal, whole/split moong dal and black urad dal too.
- Instead of grinding tomatoes, you can finely chop them and use it.
- Depending on your preference of the gravy consistency, you can reduce or increase the water quantity added. To prepare it dry, skip adding water in step 5.