Dhaanya Hummaan(Pulse Curry with gravy)
This curry can be made using all pulses like moong, chowli, peas, kulit(horse gram) etc. This will go well with kanji(pej), rice as also with chappatis. For making hummaan with dry peas and chana, soaking in water for at least 6 hrs is necessary.
ingredients:
moong-1 cup,
chilli powder-1/2 tsp,
mustard seeds-1tsp,
salt to taste,
oil-2 tsps,
curry leaves.
Method:
Cook moong in the pressure cooker.
After the 1st whistle, bring the flame to low and cook for 10 more mts.
When done, add sufficient water and salt to have slightly thinner gravy consistency and boil for 2 mts.
Remove from flame and season with mustard, chilli powder and curry leaves in oil.
Note: Procedure is same for other pulses.
Prabha's Kitchen 