Seeds curry

Ingredients:

• 1/4th cup Chick peas seeds
• 1/4th cup Dried peas
• 1/4th cup Black eye kidney beans
• 1/4th cup Mung beans
• salt according to your taste
• 1/2 teaspoon turmeric (haldi)
• 1/2 tea spoon cumin seeds (jeera)
• 2 tomatoes
• 1 onion
• 3 green chillies
• chilly powder according to your taste
• 2 garlic pieces
• 5 to 6 Curry leaves
• ginger
• garam masala powder according to your taste
• 1 tea spoon Sun flower oil

Method:

1. Soak all the seeds (Chick peas, Dried peas, Black eye kidney beans, Mung beans) for atleast 6 to 7 hrs.
2. Chop green chillies, onions, ginger, tomatoes and keep them aside.
3. Drain water from the soaked seeds.
4. In a pressure cooker add water until the seeds get immersed.
5. Cook on high heat.
6. Continue cooking until you get 4 whistles from the cooker.
7. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker.
8. Take a pan. Add oil and let it boil on a medium heat and add cumin seeds, chopped chillies, chopped ginger, garlic, onions and curry leaves. Wait until the onions turn golden brown in color. 
9. Now add the cooked seeds to the pan. Add turmeric powder, salt, chilli powder, chopped tomatoes, garam masala powder to the pan.
10. Allow the above mixture to be cooked for 10 mins.
11. Garnish with corainder leaves.

 Your seeds curry is ready to be served.