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BLM CP GJ APB GUJ MOK BCM SP NK NA
BLM CP GJ APB GUJ MOK BCM SP NK NA

....shortcut to your family's heart

Monday, May 25, 2020

CABBAGE USILI



INGREDIENTS:

Cabbage
2 cups chopped
Chana dal
¼ cup
Toor dal
¼ cup
Dry Red chili
1
Salt
To taste
Asafetida
1-2 pinch
Turmeric powder
¼ tsp
Mustard seeds
½ tsp
Oil
1 tbsp

METHOD:
  • Wash and soak chana dal, toor dal and dry red chili in enough water for 1-2 hour.
  • Drain the water off the dals and grind the dals into a coarse paste. Add salt, asafetida and mix well.
  • Steam the dal mixture for 10-15 mins until cooked.
  • Once cooked, let the dal mixture cool down. After it has cooled down, pulse the mixture in blender for couple of times so that a mixture is powdered nicely. Don’t pulse too much or else the mixture will turn gooey and lumpy.
  • Chop the cabbage into small pieces. Alternatively the cabbage can be sliced finely.
  • In a thick kadhai, add the chopped cabbage, salt, turmeric powder and enough water. Cook until the cabbage is done. Remember salt is added to dal mixture also.
  • Keep aside the cooked cabbage. In the same pan add oil and mustard seeds. Once seeds splutter, add the powdered dal mixture and slightly roast.
  • Add the cooked cabbage and mix well. Saute the cabbage usili for 2-3 mins until well combined.
  • Serve warm with rasam and rice.












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