Ingredients -
1 cup green/yellow moong dal, soaked night before
haldi - 1 pinch
garam masala - 1 teaspoon
red chilly - 1/4 teaspoon
jeera - 1/2 teaspoon
ginger-chilly paste - 1 teaspoon
Salt-as per taste
Oil
Procedure-
wash the soaked dal thoroughly in water.
(If you have soaked green dal the skin will come out but you can keep that to make some paratha or pakodas of it as they come up very crunchy and helathy too.)
Grind the dal coarsely without using water as it should be thick paste.
(Should not be very smooth paste)
In a pan pour some oil and drop small small balls of the dal paste and fry them lightly.
keep 2-3 spoon of paste for the gravy and make pakoras of all the paste.
Now in 2 spoon of oil put jeera, ginger-chilly paste and all the masalas.
Now add water and the remaining dal paste (only 2-3 spoon), add salt and cover it and let it cook for sometime.
Later add the dal pakoras
Serve hot with rice/roti.
1 cup green/yellow moong dal, soaked night before
haldi - 1 pinch
garam masala - 1 teaspoon
red chilly - 1/4 teaspoon
jeera - 1/2 teaspoon
ginger-chilly paste - 1 teaspoon
Salt-as per taste
Oil
Procedure-
wash the soaked dal thoroughly in water.
(If you have soaked green dal the skin will come out but you can keep that to make some paratha or pakodas of it as they come up very crunchy and helathy too.)
Grind the dal coarsely without using water as it should be thick paste.
(Should not be very smooth paste)
In a pan pour some oil and drop small small balls of the dal paste and fry them lightly.
keep 2-3 spoon of paste for the gravy and make pakoras of all the paste.
Now in 2 spoon of oil put jeera, ginger-chilly paste and all the masalas.
Now add water and the remaining dal paste (only 2-3 spoon), add salt and cover it and let it cook for sometime.
Later add the dal pakoras
Serve hot with rice/roti.
No comments:
Post a Comment