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   MSGID: 34254.fidonet_cooking@1:105/500 2d542146   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mangala (Vegetable Chickpea Curry)   
    Categories: Indian   
         Yield: 1 Batch   
       
         1 c  Chickpeas; soaked overnight   
       1/2 c  Yams; cubed 1/2"   
       1/2 c  Pumpkin; cubed 1/2"   
       1/4 c  Green plaintains; raw, cubed   
         1    Onion; chopped   
       1/2 c  Coconut; grated   
         2 ts Coriander powder   
         2 tb Oil   
         3 c  Water   
         1 ts Salt   
         1 ts Black pepper powder   
         1 ts Turmeric   
         1 ts Split, skinned black gram   
              - dal   
       1/2 ts Black mustard seeds   
       
     Rinse chickpeas and place in pressure cooker with 3 cups water. Cover   
     and bring to full pressure. Reduce heat and cook for 15 minutes.   
     Remove pan from heat and allow to cool before removing the lid.   
     Uncover, add vegetables, salt, black pepper, turmeric, and coriander.   
     Return to high heat and cook without pressure until vegetables are   
     done.   
        
     Heat oil in frying pan and cook mustard seeds and black gram dal until   
     mustard seeds sputter. Add onions and saute for 2 minutes. Add grated   
     coconut and saute until the coconut turns brown and begins to emit   
     the fragrance of fried coconut. Pour this mixture into the pressure   
     cooker. Return to heat but do not cover. Simmer for 2 minutes. Remove   
     from heat and serve.   
        
     Recipe by The Taste Divine by Vanamali, 1993   
       
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