Protein-Packed Mixed Dal and Rajma Curry

1.Rinse the Rajma, Chickpeas, Yellow Dal, and Orange Dal separately under running water.

2.Soak the Rajma, Chickpeas, Yellow Dal, and Orange Dal in water for at least 4 hours or overnight to soften them.

3.In a pressure cooker, add the soaked Rajma, Chickpeas, Yellow Dal, and Orange Dal with enough water to cover them. Cook for about 20 minutes or until they are soft and cooked through.

4.In a separate bowl, soak the Soya Chunks in hot water for 15-20 minutes until they are soft. Drain and set aside.

5.Finely chop the onion and set aside.

6.In a pan, heat some oil. Add the chopped onion and sauté until translucent.

7.Add the cooked Rajma, Chickpeas, Yellow Dal, Orange Dal, and Soya Chunks to the pan with the sautéed onions.

8.Mix well and let it simmer for 10-15 minutes to allow the flavors to blend together.

9.In a separate bowl, prepare a thick paste using Besan Atta and water. Ensure there are no lumps in the paste.

10.Slowly add the Besan Atta paste to the curry mixture while stirring continuously to thicken the curry.

11.Cook for an additional 5-10 minutes until the curry reaches your desired consistency.

12.Adjust the seasoning with salt and pepper as needed.

13.Serve the Protein-Packed Mixed Dal and Rajma Curry hot with rice or roti.