Punjabi 9-Legumes Fry

By Meeta K. Wolff

Prep Time: 30 minutes

Total Time: 60 minutes

Serves: 4

Ingredients

  • 300g variety of legumes (I used chickpeas, kidney beans, cannellini beans, mung beans, black-eyed peas, yellow lentils, Puy lentils, green split peas, black beans)
  • 1 + 2 tablespoons ghee
  • 1 onion, finely chopped
  • ¼ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • ¼ teaspoon chili powder
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 tomato, finely chopped
  • Pinch of Asafoetida
  • 2 garlic cloves, finely chopped
  • A small piece of ginger, grated
  • ½ green chili, finely chopped
  • 1 tablespoon fenugreek, dry roasted and ground to a powder
  • small bunch of coriander leaves, chopped
  • Salt

Method

  1. Wash all the legumes well, then soak in a bowl for about 20 minutes. Place the legumes in a pressure cooker and fill it with enough water to just cover the dal. On medium heat allow to boil then place the lid of the pressure cooker and cook till the legumes mixture is soft but still retains it’s consistency. This process can also be done in a pot, it will just take a little longer for the legumes to cook.
  2. While the legumes are cooking place a large saucepan and heat on medium. Melt the 1 tablespoon of ghee. Add the turmeric powder once the ghee is hot. Then add the onions making sure not to brown but sauté until they turn translucent. Add the chopped tomatoes and cook until the tomatoes completely breakdown. Now add the other dry spices - cumin, coriander, garam masala and chili powder - to the pan and cook for about 10 seconds.
  3. Once the legumes have cooked transfer to the pan with the onions and spices, adding salt to taste. Check the desired consistency, adding water if it is too thick. Simmer for 5 minutes.
  4. Heat a small skillet on medium heat and melt 2 tablespoons of ghee. Add the mustard seeds and heat until they begin to pop.
  5. Add the cumin seeds, fenugreek, asafoetida, garlic, ginger and chilies cooking for a few minutes.
  6. Pour the mixture over the legumes, mix well, adjusting the seasoning. Top with chopped coriander leaves. Serve hot with the vegetable biryani.

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