PULSES SABJI/DAANIYA DA KOOTU

Ingredients

Kabuli chana: 2 tbsp
Dry peas: 2 tbsp
Moong: 2 tbsp
Chana: 2 tbsp
Sambar powder: 2tbsp
Curry leaves: 20 nos
Coriander leaves: 3 tbsp(chopped)
Fresh coconut: 2 tbsp(grated)
Hing: 1/4 tsp
Salt: as required
Oil: 2 tbsp
Mustard seeds: 1/2 tsp
Tamarind Pulp: 1 tbsp/ as required

Preparation 

1. Soak all pulses overnight or 7 to 8 hours. Pressure cook by adding little turmeric and salt.
2. Grind sambar powder, coconut, curry leaves,  into a paste.
3. Take a pan, on the stove and add oil, mustard seeds, hing, ground paste. Cook till paste leaves the pan.
4. Add the cooked pulses, tamarind pulp, salt, mix and cook for 7 to 8 minutes. Add water for required consistency.
5. Switch off the stove and garnish with coriander leaves.
6. Serve with roti, chapati, poori, naan or kulcha.