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
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 – ½ tsp
Turmeric – ½ tsp
Oil – ½ cup
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 sautéing 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.
Maleeza also known as Maleeda or Malida appears to have roots in Afghanistan & is one of the important dishes made on Bathukamma festival, a Telangana State’s floral festival.
Jowar Flour (Sorghum) – 2 cups
Jaggery – 2 cups
Ghee (clarified Butter) – 2 tbsp
Dry Coconut – 1 medium
Cardamom – 3
Fennel – ½ tbsp
Poppy Seeds – ½ tbsp
Salt – ¼ tsp
Make Jowar rotis with Jowar Flour & salt.
While it is hot, make rotis into pieces & grind using mortar & wooden pestle.
Alternatively, you can coarsely grind it in a mixer grinder.
Add jaggery & grind it together with rotis.
Now grate coconut & pound cardamom.
Mix it well with ground jowar roti & jaggery.
Fry the nuts in ghee & mix them.
Now take small portions of the mixture & make them into balls.
The moisture from rotis, jaggery & ghee will be enough to make them into balls.
These can be stored for a week without refrigeration.
If made using mortar & pestle, these are ready to be eaten.
And if mixer grinder was used, you have to wait a couple of hours before eating.
This is because the mixer grinder will be done in a couple of minutes and needs time for the roti to absorb the sweetness from jaggery.
We can use other millets in place of Jowar like…
Jowar (Sorghum) – Jonna Maleeza
Sajjalu (Pearl Millet) – Sajja Maleeza
Ragulu (Finger Millet) – Ragi Maleeza
Godumalu (Wheat) – Goduma Maleeza