Friday, 21 October 2011

Navaratna Mixture

                   Navaratna translates as ‘Nine Gems’. A mixture of nine different lentils, pulses and dried beans are used to make this savoury and hence called, Navaratna Mixture, although, it wouldn’t be bad to use more than nine, it depends on what is available. This mixture is packed with protein, but still it wouldn’t  be right to call it healthy, with all that deep frying in oil. For beginners, I would suggest to try using only bengal gram,  because, when frying, presence of even little moisture, makes the lentils like black eyed peas, shoot out like pop corn from the hot oil. I had a lid held in hand like a shield, throughout out the frying process and with an occasional ooh! and aah! while fielding the popping beans. After all, they are ‘Navaratnas’! Comes with a price!

1. Groundnuts                           1/4 c
2. Almonds                                1/4 c
3. Dried Black eyed peas         1/4 c
4. Dried Butter beans               1/4 c
5. Dried Green peas                  1/4 c
6. Dried White channa              1/4 c
7. Bengal gram                           1/4 c
8. Dried Soya                             1/4 c
9. Dried Green gram                 1/4 c
10. Chilly powder                      1/2 tsp
11. Salt                                         1/2 tsp
12. Asafoetida                            a pinch
13. Curry leaves                         few

1. Except groundnuts and almonds, soak everything in water, each separately for about 6-8 hours.
2. Drain and spread on a clean cloth to dry. Before frying, dab it with kitchen tissue to remove any moisture.
3. Deep fry the lentils in oil, one by one, followed by groundnuts and almonds.
4.Transfer the fried dals onto a paper towel to remove excess oil.
5. Fry the curry leaves and add it to the mixture.
6. Add the salt, chilly powder, asafoetida and mix well. Store in a tight jar.

Can use cashew nuts, white peas, field beans or black channa.
Fried bengal gram or mung dal( soaked in water and dried ) with salt and chilly powder makes a tasty savoury, with less risk.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
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