Ingredients:
Bengal Gram dhal - 1 cup
Red or green Chillies - 2
Curry leaves - few
Coconut gratings - 1 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Asafotida - a pinch
Salt - 1/2 teaspoon or as per taste
Method:
Soak bengal gram dhal (Kadalai Paruppu), for 2 to three hours and cook along with salt for one or two whistles in pressure cooker or in open vessel. It should be soft but not mushy. Drain the excess water and keep aside.
In a kadai put the oil and when it is hot add mustard. When it pops up, add chillies cut into pieces along with asafotida powder and curry leaves. Fry for a while. Add cooked gram. Mix well. Add a pinch of salt and coconut gratings. Mix once again and remove.
 | No one cooks alone. A cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present. When baking, follow directions. While cooking, go by your own taste. |
2 comments:
oh i love it......and your blog also, it gives me my mummy's feeling. Your recipes are easy to make & healthy also.Thx.
Hi Jolly,
Welcome to my site and thank you for your comments.
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