Whole Pulses with Bottle Masala is a traditional East Indian curry from Mumbai, made with aromatic spices and mixed pulses. This whole pulses curry is a wholesome and comforting dish cooked in the Mumbai East Indian style.
Made using bottle masala, this Indian pulses curry recipe is packed with flavour, nutrition, and authentic taste. Just perfect for a quick lunch or dinner, this dish can be served with steamed rice, rotis, chapatis, or pav.
If you are looking for a simple, beginner-friendly recipe for cooking whole pulses curry, this is it. Watch the video here –
Table of Contents
- Why This Whole Pulses With Bottle Masala Recipe Works
- Ingredients for Whole Pulses With Bottle Masala
- How to Cook Whole Pulses With Bottle Masala (Step-by-Step)
Why This Whole Pulses With Bottle Masala Recipe Works
This whole pulses curry, Indian style, is:
- ✔ High in protein and fibre
- ✔ A perfect Indian vegetarian curry recipe
- ✔ Made with traditional spices
- ✔ Ideal for everyday meals
Ingredients for Whole Pulses With Bottle Masala
Main Ingredients
- 1 cup whole pulses (mixed pulses or single variety)
- 1 tomato, chopped
- 1 bay leaf
- 1 tbsp East Indian Bottle Masala
- 1/2 tsp garam masala powder
- Salt to taste
- 2–3 tbsp oil
For the Masala Paste
- 1 onion, sliced
- 3–4 garlic cloves
- 1-inch ginger
- 3 green chillies
- 1/2 cup grated coconut
- Coriander leaves
- 1 tsp Oil for roasting ingredients
How to Cook Whole Pulses With Bottle Masala (Step-by-Step)
This traditional Indian pulses curry is easy to prepare.
1: Cook the Pulses
Soak the pulses for at least 4 to 5 hours or overnight, and then pressure cook them until soft, preferably 2 to 3 whistles.
2: Grind the Masala Paste
Roast sliced onion, ginger, garlic, chillies, and coconut, and then grind to a smooth paste with a little coriander. Use water as needed.
3: Make the Curry Base
Heat oil in a vessel and add bay leaf, chopped tomato, the ground masala paste, and East Indian Bottle Masala. Cook until tomato is soft and the oil begins oozing from the sides.
4: Add Cooked Pulses
Add the cooked pulses along with the stock. Also, add water to thin out the gravy and simmer for 2 to 3 minutes.
5: Garnish
Finally, add a dash of homemade garam masala powder and garnish with coriander leaves.
Serving Suggestions
East Indian whole pulses curry recipe goes perfectly with:
- Steamed rice
- Rotis or Chapatis
- Pav
This authentic whole pulses curry is a comforting, nutritious, and a flavourful dish that reflects the beauty of East Indian home cooking.
Other Indian Vegetarian Curries You May Like
Black Eyed Peas Recipe
White Chana Masala Curry
Cauliflower Dal
Flavorful White Peas Curry Recipe
Masoor Dal Recipe in a Pressure Cooker
Printable Recipe Card
Whole Pulses with Bottle Masala
Materials
- 1 cup whole pulses mixed pulses or single variety
- 1 tomato chopped
- 1 bay leaf
- 1 tbsp East Indian bottle masala
- ½ tsp garam masala powder
- Salt to taste
- 2- 3 tbsp tbsp oil for cooking
For the Masala Paste
- 1 onion sliced
- 3 – 4 garlic cloves
- 1-inch inch ginger
- 3 green chillies
- ½ cup grated coconut
- Coriander leaves
- 1 tsp oil for roasting
Instructions
- Soak the mixed pulses for 4 to 5 hours or overnight, and then pressure cook them until soft, preferably 2 to 3 whistles.
- Prepare a smooth paste using onion, coconut, ginger, garlic, chillies, and coriander (ingredients are mentioned above)
- Heat oil in a pot and add bay leaf, tomatoes, the ground masala paste, and bottle masala. Cook tomatoes until soft and oil begins oozing from the sides.
- Add the cooked pulses along with the stock. Add about a cup of water and simmer 2 to 3 minutes.
- Finally, sprinkle with homemade garam masala and garnish with coriander leaves.
Video
Notes
- Use any whole pulses of your choice and soak them for at least 4 to 5 hours.
- If you don’t have Bottle Masala, use any red curry masala of your choice, such as Malwani or Agri masala, or simply use red chilli powder, turmeric, coriander & cumin powder
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