Ingredients
Thuvar dhall 1/4 cup
Channa dhall 1/4 cup
Red chillies 4
Hing a small pinch
Urad dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves a few
Salt 1 t.spoon (or to taste)
Cooking Oil 5 t.spoons
Vegetables - Beans, cabbage, etc., washed and chopped
Method
Dry grind thuvar dhall, channa dhall, and red chillies coarsley.
Chop vegetable finely and boil this with little salt.
Bring 1/2 cup of water to a boil, add salt, and mix the dhall
mixture with this water. Cook this either in a pressure cooker
or a microwave oven.
Heat some oil in a pan/wok, splutter mustard, then add urad
dhall, hing, and curry leaves in oil, and add the dhall mixture
to this. Keep stiring until the dhall becomes slightly dry. Now
add the cooked vegetable, and keep stiring until everything mixes well.
Thuvar dhall 1/4 cup
Channa dhall 1/4 cup
Red chillies 4
Hing a small pinch
Urad dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves a few
Salt 1 t.spoon (or to taste)
Cooking Oil 5 t.spoons
Vegetables - Beans, cabbage, etc., washed and chopped
Method
Dry grind thuvar dhall, channa dhall, and red chillies coarsley.
Chop vegetable finely and boil this with little salt.
Bring 1/2 cup of water to a boil, add salt, and mix the dhall
mixture with this water. Cook this either in a pressure cooker
or a microwave oven.
Heat some oil in a pan/wok, splutter mustard, then add urad
dhall, hing, and curry leaves in oil, and add the dhall mixture
to this. Keep stiring until the dhall becomes slightly dry. Now
add the cooked vegetable, and keep stiring until everything mixes well.
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