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Monday, October 18, 2010


Hara channa - 1/2 cup
Salt - to taste
Tumeric powder - a pinch
Red chilli powder - 1/2 tsp
Asafoetida - 1/4 tsp
Oil - 1 tsp
Red chilli (broken) - 1-2 pieces
Mustard sedds - 1 tsp
Urad dal - 1 tsp
Curry leaves - a sprig
Coconut (pieces or grated) - 2 tbsp

Soak hara channa overnight and pressure cook for 3-4 whistles till done.
In a small pan, transfer the cooked channa and add salt,tumeric and red chilli powder. Cook till water evaporates.
In a kadhai , heat oil and season red chilli,urad dal, mustard seeds&curry leaves.Lastly add asafoetida and immediately add cooked channa. Stir for couple of minutes and add coconut pieces.
Serve hot.

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