Whole Pulses with Bottle Masala
Whole pulses with bottle masala is a wholesome and comforting dish cooked in the Mumbai East Indian style. This is a traditional Indian curry recipe.
Yield: 4 persons
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