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Ingredients for Vegetables Beans and Lentil Curry:

• 10 gm yellow split peas
  
• 10 gm green split peas
  
• 20 gm chick peas
  
• 10 gm masoor (orange lentil)
  
• 10 gm black-eyed beans
  
• 200 gm cauliflower, parboiled and cut into florets
  
• 7 shallots, sliced
  
• 2 onions, finely sliced
  
• 2 tomatoes, diced
  
• 200 gm home-made cottage cheese, cubed
  
• 4 tbsp ghee or clarified butter
  
• Salt to taste
  
• Oil for frying
  
• ¼ cup fresh coriander
  
• Juice of half a lemon (optional)

Sauce:

• 3 cloves garlic, minced
  
• 6 red chillies
  
• 1 tsp coriander seeds
  
• 1 tsp cumin seeds
  
• 1 tbsp grated coconut
  
• 5 gms ginger, minced

Directions for making Vegetables Beans and Lentil Curry:

1. Soak peas, beans and lentils together in water for 6 hours.
2. Drain and pressure cook with 2 cups of water and salt.
3. Heat ghee in a large sauce pan and fry shallots for 3 minutes, then add cauliflower and fry for one minute.
4. Add all the sauce ingredients and stir fry for further 3 minutes.
5. Pour in lentil soup along with tomato puree and simmer for 5 minutes.
6. Heat oil in a saucepan.
7. Fry cubes of cottage cheese until golden brown.
8. Add cheese cubes to curry and simmer for further 5 minutes.
9. Serve hot, decorated with tomato slices and coriander. If desired, sprinkle lemon juice.
10. Enjoy your Vegetables Beans and Lentil Curry. Hope you love this Indian recipe.

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