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Extra resources for Pulses and Lentil Recipes (Cookbook)
Use 1/3 cup beans (dry measure) in place of 1 cup flour. Note that beans must be soaked overnight and pressurecooked till tender. Soya Parotha Ingredients soya flour 1 cup wheat flour 1 cup any greens such as spinach, methi or grated carrots/cabbage/zuccuni yogurt 1/4 cup oil to shallow fry salt to taste ginger, garlic, green chillies paste to taste sugar turmeric powder. 1/2 tsp. till 1 tbsp. Method Mix both flour and mix with 2 tblsp. of oil. Add whatever vegetables you have, lets as spinach which is chopped nicely.
Add 3 cups boiling water and salt to taste Allow to cook till each grain is separate and soft. Empty and keep aside. Boil nuggets in water for 5 minutes, drain and keep aside. Wash and reheat pan, add butter. Add paste and fry for a minute. Add all chopped vegetables except coriander, and stirfry for 2 minutes. Add salt as required. Check taste and adjust sauces or salt. Add 1/2 cup water and continue to simmer till veggies are soft. Add soya nuggets, and stir gently. Take off fire. In an ovenproof casserole, add half the rice, spread all over base of dish.
Refrigerate and chill till required. Garnish with a sprinkle of cornflakes on top, just before serving. Red Lentil Dal Ingredients 1 cup split red lentils (masoor dal) washed and soaked for 20-30 minutes 1/4 tsp. fenugreek seeds 1 small tomato finely chopped 1 flake garlic, crushed 1 stalk curry leaves 1/2 lemon juice, extracted 1 tbsp. coriander leaves finely chopped 2 green chillies, halved 1 tsp. red chilli powder 1/4 tsp. turmeric powder 1/4 tsp. coriander seed powder 1/4 tsp. garam masala powder 1/4 tsp.