Serves 4

200 g bengal gram ¼ tsp cumin
100 g dry peas 2 tsp chilli powder
1 onion (optional) 2 tsp cumin powder
1 tomato ½ tsp turmeric powder
½ tsp garam masala powder 2 tsp ginger paste
1 tsp sugar Salt to taste
2 tbs Oil


  1. Wash and dice tomato. Soak bengal gram and dry peas in water overnight for 8-10 hours.
  2. Grind bengal gram, dry peas and garlic to a paste. Grind onion to paste. Heat oil in a pan.
  3. Add bengal gram-dry peas paste, 1 tsp chilli powder, 1 tsp cumin powder, 1 tsp ginger paste and salt. Stir fry for 4-5 minutes.
  4. Let it cool down to room temperature. Cut into diamond shaped pieces. Heat oil in a pan.
  5. Add the gram-peas pieces. Fry till light brown. Remove from oil and set aside. Add bay leaves and cumin to oil. Sauté till it sputters.
  6. Add onion paste and fry till golden brown. Add tomato, 1 tsp ginger paste and 1 tsp cumin powder, 1 tsp chilli powder.
  7. Stir continuously for a minute. Add turmeric powder and salt. Stir fry for another minute.
  8. Pour water and bring to boil. Add the fried gram-peas pieces and sugar. Simmer for a few minutes.
  9. Sprinkle garam masala powder before removing from heat. Serve hot with rice.
Nutrient Composition Per Serving
Energy (Kcal) 363 Carotene ( μg ) 199
Protein (g) 16.5 Vitamin C (mg) 1.88
Carbohydrate (g) 49.12 Mg (mg) 114
Fat (g) 11.17 Na (mg) 47.31
Fibre (g) 3.02 K (mg) 613.13
Minerals (g) 2.34 Mn (mg) 0.89
Calcium (mg) 90.26 Zn (mg) 1.64
Phosphorus (mg) 272.89 Cr (mg) 0.013
Iron (mg) 5.01