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
- Wash and soak all the dals and pulses overnight.
- Clean, wash and finely chop the leafy vegetables. Chop onions, tomatoes.
- Heat oil and fry the onions till pink. Add all the dry Masalas with the methi dana and Jeera.
- Add the tomatoes and fry till they go soft.
- Add all the soaked pulses and the chopped vegetables with the salt and the MAGGI Magic Cubes (Chicken).
- Mix well and add 2 glasses of water and pressure cook for half an hour on slow flame after the first whistle.
- Boil and strain the MAGGI Noodles in the meantime.
- Once the cooker is cool, open and add the noodles and mix well.
- 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!