PADAWAL KAI (SNAKE GUARD) KOOT SABJI
Making time: 20 mins, servings: 4
Ingredients
Padawal Kai (snake guard) - 2 medium
Bengal gram (channa dal) - 1/2 cup
Onion - 1 medium
green chili paste - 1tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Jaggary - 1/2 tsp
Grated coconut - 2 tbsp
Coriander - 1tbsp
kasuri methi - 1/2 tsp
pressure cooker padawl kai and chenna dal for 1 whistle.
For seasoning
Urad dal - 1/4 tsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Hing - a pinch
Curry leaves - 3-5
garlic - 3-5 finely chopped
Preparation
Making time: 20 mins, servings: 4
Ingredients
Padawal Kai (snake guard) - 2 medium
Bengal gram (channa dal) - 1/2 cup
Onion - 1 medium
green chili paste - 1tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Jaggary - 1/2 tsp
Grated coconut - 2 tbsp
Coriander - 1tbsp
kasuri methi - 1/2 tsp
pressure cooker padawl kai and chenna dal for 1 whistle.
For seasoning
Urad dal - 1/4 tsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Hing - a pinch
Curry leaves - 3-5
garlic - 3-5 finely chopped
Preparation
- Pressure cooker chenna dal and snake guard for 1 whistle and keep aside.
- Heat the oil in a kadai.
- Add urad dal, mustard, jeera, hing, curry leaves, kasuri methi and chopped garlic saute for few seconds.
- Add onion and saute till golden brown.
- Add padawal kai, chenna dal mix well.
- Add turmeric, green chilli paste, jaggary and saute for 2 minutes.
- Add salt as per taste.
- Garnish with grated coconut, coriander and mix well.
- Serve hot with chapathi/Roti.
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