This mixed pulses kurma tastes great when served with roti. The sweet taste of frozen green peas and the nutty taste of kidney beans and chickpeas blends well with the tomato-milk based spicy gravy.
Ingredients :-
Chickpeas – ½ cup
Red kidney beans / Rajma – ¾ cup
Frozen greenpeas – ½ cup
Onion – 1 cup, thinly chopped
Garlic cloves – 4 big
Ginger – 1 small piece
Tomato puree -1/2 cup
Coriander powder – 1 tbsp. heaped
Red chili powder – 1 tsp. /less
Turmeric powder – 1 tsp.
Garam masala powder – ½ tsp.
Kasoori methi – ¼ tsp.
Jeera powder – a pinch
Whole/low fat milk – 11/4 cup
Salt – as needed
Oil/Butter- 2 tbsp.
Method:-
Soak chickpeas and kidney beans for 8 hours. Cook in a pressure cooker adding 3 cups water and 1.5 tsp. salt. Simmer for 20 minutes after the first whistle. Open the cooker when the pressures completely subsides and cook on medium heat till water reduces considerably.
Heat oil/butter. Sauté onion, garlic and ginger.
When brown add coriander, red chili, turmeric and cumin powder and sauté for 1 minute. Add tomato puree and a little salt and stir fry till oil is visible.
Add the frozen peas and stir for 2 minutes till soft.Add the cooked and drained rajma and chickpeas. Add milk, salt, kasoori methi and garam masala. Let boil. Cook on medium low heat for 2-3 minutes.
Garnish with cilantro.
