Chickpeas(Brown n white) + Black eyed peas + Green gram Curry With Melon Seeds

imageChickpeas(Brown n white) + Black eyed peas + Green gram curry with melon seeds.

Today I’m posting one healthy and very tasty curry using chickpeas, black eyed peas and green gram along with melon seeds. Usually we prepare gravy curries using poppyseeds, cashews and coconut paste. In this recipe I’ve used melon seeds along with other spices. One of my friends, who is a yoga practitioner suggested this healthy recipe using melon seeds. The addition of melon seeds enhances the taste and also gives good consistency to the dish. Here I present a very healthy and yummilicious chickpeas + black eyed peas + green gram with melon seeds curry which can be served as an accompaniment to hot steamed rice or chapathi or even bread toast. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/Curries
Cuisine: Indian
Servings: 8

Ingredients:

Green gram: 1/4 th cup

Brown chickpeas: 1/4 th cup

White chickpeas: 1/4 th cup

Black eyed peas: 1/4 th cup

Caraway seeds/Shahjeera: 1 tsp

Onions: 2 nos. large

Tomatoes: 4 nos. large

Ginger garlic paste: 1 1/2 tsp

Garam masala: 1 tsp

Coriander powder: 1 tsp

Cumin powder: 1 tsp

Red chilli powder: 1 tsp

Kasuri methi: 1 tsp

Salt: As required

Fresh cream: 1/2- 1 tbsp

Turmeric: Generous pinch

Water: As required

Curry leaves: A sprig

Coriander leaves: Few

Oil: 3 tbsp

To grind:

Melon seeds: 1 1/2 tbsp

Poppyseeds: 1 tbsp

Cashews: 1 tbsp

Fresh grated coconut: 1 tbsp

Green chilli: 1 no.

Method of preparation:

1. Take green gram, chickpeas(White n brown) and black eyed peas in a vessel. Rinse them with water and soak them overnight in enough water(Approximately 3 cups).

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2. Next day morning after soaking the peas n green gram are ready to prepare the curry. Take 1 1/2 tbsp of melon seeds, 1 tbsp of poppyseeds, 1 tbsp of cashews and one tbsp of grated fresh coconut.

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3. Heat kadai,  first dry roast melon seeds, poppyseeds and cashews. Dry roast for a minute and add grated fresh coconut. Switch off the flame and mix thoroughly for a minute.

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4. Transfer the roasted ingredients into a mixer grinder. Add one green chilli too.

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5. Grind to a smooth powder and add half cup of water to get thick paste. Keep aside.imageimage

6. Now soaked lentils are ready to use.image

7. Rinse well tomatoes and onions. Chop the onions and tomatoes into tiny pieces. Keep aside.image

8. Heat small pressure cooker(3litre capacity). Pour oil and put shajeera into the oil. Fry for few seconds.image

9. Now add chopped onion and mix well. Add a pinch of salt into it.image

10. Sauté them on low flame till they change into translucent. Now add one tsp of ginger garlic paste into the sautéed onions. Sauté the mixture till raw smell goes away.image

11. Now add chopped tomatoes into it and mix thoroughly.image

12. Sauté them till they turn mushy.

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13. Now add soaked chickpeas, black eyed peas and green gram along with water into the sautéed onion tomato mixture.

14. Add required amount of salt and generous pinch of turmeric into it. Keep the lid and pressure cook on low flame for 5 whistles or 10-15 whistles on high flame.

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15. Allow the pressure to settle down on its own.

16. Now open the lid and bring it to boil. Roughly  Mash the peas with a ladle.

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17. After two minutes add ground paste and mix thoroughly. Add half cup of water to get desired consistency.image

18. Add red chilli powder, cumin powder, coriander powder, garam masala, kasuri methi, curry leaves and coriander leaves. Mix well and continue to boil.image

19. Now add fresh cream and boil furthermore for one minute.

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20. Switch off the flame. Now the delicious curry is ready to serve.

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21. Transfer the curry into a serving bowl. Garnish with coriander leaves and serve hot with steamed rice or Roti.

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