Recipes to Prevent and Control Arthritis – Horse Gram Dry Masala & Soybean Masala

Recipes to Prevent and Control Arthritis – Horse Gram Dry Masala & Soybean Masala

Horse Cram Dry Masala Cooking Recipe

Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins
Side dish

Ingredients

  • Horse gram: 200 g
  • Asafoetida: ½ tsp
  • Fenugreek seeds powder: ½ tsp
  • Tomato: 1 medium
  • Green chilies: 2
  • Garam masala: ¼ tsp
  • Mustard seeds: ½ tsp
  • Water: 200 ml
  • Cumin seeds: ½ tsp
  • Onion: 1 medium
  • Chopped ginger-garlic: 1 tbsp
  • Coriander powder: 1 tsp
  • Cumin powder: ½ tsp
  • Bay leaf: 1
  • Oil: 1 tbsp

Recipes to Prevent and Control Arthritis - Horse Gram Dry Masala & Soybean Masala

Cooking Method

  1. Soak horse gram overnight. Pressure cook horse gram with 200 ml water for 6 whistles.
  2. Grind onion, ginger-garlic and green chilies with about 2 tbsp of water to make a thick and coarse paste. Grind tomatoes separately.
  3. Heat oil in a pan. Add asafoetida, bay leaf, mustard seeds, and cumin seeds. Cook for 2 minutes. Add onion paste. Cook for 7 minutes.
  4. Add tomatoes and salt. Cook for 5 minutes. Add fenugreek seeds, garam masala, cumin and coriander powder. Cook for 5-7 minutes.
  5. Add horse gram with stock and salt. Mix well. If necessary, add more water. Cover with a lid and cook on low flame for 15 minutes.
  6. Garnish with fresh coriander leaves and serve.

Soybean Masala Cooking Recipe

Serves: 4
Preparation time: 10 mins
Cooking time: 45 mins
Main course

Ingredients

  • Soybean: 300 g
  • Onion: 4 medium
  • Tomato: 3 medium
  • Ginger: 1½ inches
  • Garlic: 10 cloves
  • Bay leaf: 1
  • Cloves: 3
  • Cumin seeds: ½ tsp
  • Asafoetida: 1 tsp
  • Garam masala: 1 tsp
  • Turmeric powder: ½ tsp
  • Coriander powder: 1 tsp
  • Red chili powder: 1 tsp
  • Salt: To taste
  • Water: 450 ml

Recipes to Prevent and Control Arthritis - Horse Gram Dry Masala & Soybean Masala 1

Cooking Method

  1. Soak soybeans in enough water overnight. Wash soybeans, pressure cook them with salt and 450 ml water for 5-7 whistles.
  2. Strain the soybeans. Keep the stock for later use.
  3. Heat oil in a pressure cooker. Add asafoetida, cumin seeds, bay leaf, and cloves. Cook for a minute.
  4. Add chopped ginger and garlic. Cook for 2 minutes. Add chopped onion. Cook for 10 minutes or until the onions are tender.
  5. Add chopped tomatoes. Add salt, mix well and cook for 5 minutes.
  6. Add turmeric powder, garam masala, coriander powder, and red chili powder. Mix well. Cover and cook on low flame for 10 minutes till the mixture starts releasing oil.
  7. Add soybean. Mix well. Cook for 5-7 minutes. Add stock and pressure cook for 2 whistles.
  8. Garnish with fresh coriander leaves. Enjoy it with chapati and rice.