Mixed Pulses with Vegetables

Mixed Pulses with Vegetables

4/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 165 cookbooks   This recipe has been viewed 46257 times

An very unique preparation of Mixed Pulses with Vegetables, this recipe combines moong, masoor and kala chana, with a radically different choice of vegetables, namely cauliflower, baby onions and tomatoes. A pungent masala paste imparts a lingering flavour to this subzi, while a simple garnish of coriander gives it a perky touch. Serve piping hot with rice or any Indian bread.

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Mixed Pulses with Vegetables recipe - How to make Mixed Pulses with Vegetables

Soaking Time:  6 to 8 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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  1. Soak the moong, kala chana and masoor in a deep bowl using enough water for 6 to 8 hours and drain well.
  2. Transfer the moong, kala chana and masoor to deep non-stick pan, add 1½ cups of water, mix well and cook on a medium flame for 10 minutes or till they are cooked completely. Drain well and keep aside.
  3. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
  4. Add the prepared paste, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
  5. Add the cauliflower, baby onions, tomatoes, lemon juice and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  6. Serve hot garnished with coriander.


Spinach Stuffed Parathas 

Nutrient values (Abbrv) per serving
Energy106 cal
Protein4.7 g
Carbohydrates12.4 g
Fiber3.6 g
Fat4.2 g
Cholesterol0 mg
Sodium25.6 mg

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Mixed Pulses with Vegetables
 on 26 Sep 14 03:58 PM

Mixed pulses and vegetables is kind of a subzi which you can have with subzi or a paratha.This red colour dish is little spicy but has got a super taste.
Mixed Pulses with Vegetables
 on 15 Oct 10 03:42 PM

very healthy as it has pulses as well as veggies...i buy readymade mixed sprouts from the market which i feel is easy and quick than to sprout at home (it saves time). last time when i made this subzi i added 2 tsp of khajur-imli chutney..it tasted good if you like little sweet and sour taste. i also roast red chilies, coriander seeds and cumin seeds lightly and then grind to a paste...it makes a difference!