20 August, 2019

MISHRA KALUGALA HULI/MIXED PULSES CURRY/ಮಿಶ್ರ ಕಾಲುಗಳ ಹುಳಿ

A protein rich healthy preparation, which we always like to indulge in is this mixed pulses curry/mishra kalugala huli. The kannada word ‘mishra’ translates to ‘mixed’ and ‘kalugalu’ translates to ‘pulses’. I have used 12 kinds of pulses and a small quantity of toor dal/arahar dal/Pigeon pea/togari bele in this recipe.

Since we use Pulses and lentil in this curry, it tends to become very thick when cooked. So the ideal idea will be the usage of any kind of watery vegetable like cucumber, ridge gourd, lauki(bottle gourd) etc along with it. But the best choice is the Ash gourd/white pumpkin/boodu kumbalakayi, which has got almost 94% of water content in it, along with its innumerable health benefits.

Ingredients : measuring cup used – 250 ml, serves 6 people

Black eyed beans/lobia/alasande kalu (brown & white) – 1 tbsp of each
Rajma – 1 tbsp
Chickpeas/Kadalekalu – 1 tbsp
Dried field beans/ona avrekalu – 2 tbsp
Horse gram/kulthi/huruli kalu – 1 tbsp
Dried peas/sookha matar/ona batani (white & green) – 1 tbsp of each
Whole green gram/hesaru kalu – 1 tbsp
Dried green chickpeas/hasiru kadalekalu – 1 tbsp
Whole black gram/uddina kalu – 1 tbsp
Whole masoor beans – 1 tbsp

Others :

Ash gourd – diced 4 to 5 cups
Pigeon pea/arahar dal/togaribele – 1/2 cup
Water – 4 to 6 cups
huli pudi/sambar powder – 3 tbsp (freshly roasted and ground along with fresh coconut)
Grated fresh coconut – 1/2 cup (loosely packed)
Tamarind juice (thick) – 1 tbsp (today I have used grated raw mango in place of tamarind)
Jaggery – 1/2 tbsp (adjust)(optional)
Salt to taste
Coriander leaves – 1 to 2 tbsp

For tempering :

Ghee – 2 tsp
Mustard seeds – 1/2 tsp
Curry leaves – few
Hing – 1/8 tsp
We can also put crushed peanuts (optional)

PROCEDURE :

All the pulses put together becomes 1 cup, so rinse well and soak 1 cups of mixed pulses in enough water for over night. And after soaking the measurement increases to 2 cups

Boil 4 cups of water in a pressure cooker, when it is rapidly boiling add in the pigeon pea/arahar dal/togaribele and the soaked pulses, cover and cook until 3 whistles (or as per your cooker)

Meanwhile boil 1&1/2 cups of water in a vessel and add in the diced ash gourd or whichever vegetable you are using and cook until soft
Now grind together freshly roasted masala(huli pudi) haldi (turmeric powder) and the coconut using little water into a coarse paste
Put the ground masala mixture to the cooked ash gourd, also add in jaggery, tamarind/raw mango/grated amla , salt and coriander leaves, stir while mixing them well

Now add in cooked pulses and lentil mixture, combine and boil everything well

Prepare the tempering using the ingredients listed below the heading ‘for tempering’ and pour on it on the prepared mishra Kalugala huli and serve with cooked dalia or rice