Main ingredients: hemp and bengal gram(split).  Cook time-30 minutes.

For 2-3 people.

hemp and chick peas recipe

hemp and chick peas recipe

INGREDIENTS:

  1. Hemp- 3 bunches medium (plucked).
  2. Bengal gram (split)-1 small cup.
  3. Brinjals-2 (cut into round).
  4. Onion- 1 medium (chopped).
  5. Green chilies- 3 (slit).
  6. Tomatoes-2 medium (chopped).
  7. Red chili pwd- 1tbsp.
  8. Turmeric pwd- 1 pinch.
  9. Salt- taste.
  10. Water- 2 cups.

FOR TEMPERING:

  1. Ghee or Oil- 2 tbsp.
  2. Dry red chilies- 2
  3. Cloves garlic- 2(slightly crushed).
  4. Mustard seeds/rai/ aavaalu- 1 tsp.
  5. Cumin seeds/jeera/ jeelakarra- 1 tsp.
  6. Black gram (split)/urad dal/ minappappu- 1 tsp.
  7. Curry leaves -10.

METHOD:

  1. In a pressure cooker, add the bengal gram along with sufficient water, and pressure cook up to 1 whistle. keep aside.
  2. Mean while, combine hemp along with brinjal bits, chopped tomato, salt, turmeric pwd, red chili  pwd and 2 cups of water. Bring it to a boil, then cover, simmer for about 25 minutes or till the hemp mixture is almost cooked. Turn off flame.
  3. Mash it with ladle until the mixture is well combined. Add par boiled bengal gram  and mix. Keep aside.
  4. Heat ghee in a small frying pan, add red chilies, garlic cloves, mustard seeds, cumin seeds, and split black gram, and let them splutter, add curry leaves and turn off flame.
  5. Add this tempering to the hemp mixture and mix well.

Serve hot with rice or roti.

SABITHA.

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