Chatpata Navratan

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Chatpata Navratan
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Rating: 4.5/5 (2 votes cast)

What can we call this? Once my Dad got it on a rainy day and we liked it very much. From then on, we make this for breakfast every now & then. And we named this Chatpata Navratan πŸ™‚

Dried Pigeon Peas (Kandulu) – 1 cup
Chickpeas (Senagalu) – 1 cup
Pinto Beans (Rajma) – 1 cup
Horse Gram (Ulavalu) – 1 cup
Soybeans – 1 cup
Green Gram / Mung Bean (Pesalu) – 1 cup
Cowpeas / Black Eyed Peas (Bobbarlu) – 1 cup
Dried Green Peas (Batani) – 1 cup
Peanuts (Pallilu / Verusenaga kaya) – 1 cup
Black pepper (Miryalu) – 1 tbsp
Green Chilies – 5
Curry Leaves – 5 twigs
Coriander – 2 bunches
Salt – 1 tbsp (to taste)
Red Chili Powder – Β½ tsp
Turmeric – Β½ tsp
Oil – Β½ cup

Chatpata Navratan Ingredients

Sort, wash & soak the grains separately over night.
In the morning, drain the water.
Heat oil in a wok & add in the chopped green chilies, curry leaves.
Now add Pinto Beans first as it is the biggest grain & would take time to cook.
Close the lid & let it cook on low flame for 5 minutes.
Now add soybeans, let it cook for 2 minutes.
Add chickpeas, peanuts & cook for 2 minutes.
Add the rest of the grains & let it cook for 5 to 10 minutes.
Keep sautΓ©ing intermittently & close the lid.
Once they are almost cooked, add salt, ground black pepper, red chili powder, turmeric and mix well.
Let it cook for a minute or two & turn the heat off.
Now it is ready to be savored with chopped coriander, onion and a lemon wedge.

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Rating: 4.5/5 (2 votes cast)
Chatpata Navratan, 4.5 out of 5 based on 2 ratings

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