Osh-E-Meer Recipe by Gulrukh Irani

Cooking Time: 1 Hour
Preparation Time: Soaking Overnight
Total Serves: 6

The Ingredient List

Dal/Pulses:

• Tur Dal - ½ Cup
• Masoor Dal - ½ cup
• Chana Dal - ½ cup
• Moong Dal - ½ cup
• Black Eyed Beans - ½ cup
• Whole Green Moong - ½ cup
• Whole Black Masoor - ½ cup
• White Chole - ½ cup

Green Leafy Vegetables:

• Palak - 100 Grams
• Big Methi - 100 Grams
• Suva/Dill - 100 Grams
• Coriander - 100 Grams
• Mint - 100 Grams
• Chawli - 100 Grams

Dry Masalas:

• Haldi – 1 Teaspoon
• Chilli Powder – 1 Teaspoon
• Dhana-Jeera Powder – 1 Teaspoon
• Garam Masala – 1 Teaspoon
• Sambar Powder – 1 Teaspoon
• Hing – 1 Teaspoon

Other:

• MAGGI 2-Minute Noodles - 1 Small Packet
• MAGGI Magic Cubes (Chicken) - 2 Units (For a Non-vegetarian Flavour)
• Baingan (Brinjal) – 1, Small Size
• Pumpkin - 2 Inch Pieces
• Onions – 2, Medium Size
• Tomatoes – 2, Medium Size
• Methi Dana – 1 Teaspoon
• Jeera – 1 Teaspoon
• Cooking Oil – ½ Cup
• Salt - 2 Teaspoons

The Easy Steps

1. Wash and soak all the dals and pulses overnight.
2. Clean, wash and finely chop the leafy vegetables. Chop onions, tomatoes.
3. Heat oil and fry the onions till pink. Add all the dry Masalas with the methi dana and Jeera.
4. Add the tomatoes and fry till they go soft.
5. Add all the soaked pulses and the chopped vegetables with the salt and the MAGGI Magic Cubes (Chicken).
6. Mix well and add 2 glasses of water and pressure cook for half an hour on slow flame after the first whistle.
7. Boil and strain the MAGGI Noodles in the meantime.
8. Once the cooker is cool, open and add the noodles and mix well.
9. Serve and garnish with fresh lime, mint, and spring onion with a dash of black pepper powder. You can also have an add-on of masala chicken or mutton kheema on the side. Or just squeeze a Lemon. Enjoy!