Cooking with pulses

Indian Vegetable Chilli (Razma Gogji)

Serves 6-8

2 cups Crossbow red speckled beans

4 tbs oil 1 medium onion, thinly sliced

3 cloves of garlic

1 tomato, finely chopped

1 small piece fresh ginger, sliced

Small pinch of Kashmiri vaer (masala tikki)

1 tsp Kashmiri red chilli powder

1 tsp turmeric powder

1 tsp ginger powder

1 tsp fennel powder Salt to taste

4 medium turnips (gogji), chopped into medium pieces

4 cups water

Cooked Spekko India Gate basmati rice to serve

Soak the beans overnight in boiling water.

Heat half the oil in a pressure cooker and add the chopped onion and garlic cloves. Once the onions have turned golden brown, add the chopped tomatoes and the fresh ginger.

Add the masala, red chilli, turmeric, ginger and fennel powders. Add salt to taste. Sauté, and if it gets too dry, add a little water.

Add 4 cups of water and the drained beans. Cover the cooker and cook for 1 hour on high heat.

While the beans are cooking, fry the turnip pieces in a shallow pan in the remaining oil until soft. Mix the cooked beans with the turnips and heat through. Serve with rice or roti. To add more taste, have some achar, curd and onion chutney as side dishes.

Recipe: World’s Best Pulses