Tuesday, 20 October 2015

Kadalaparuppu Chundal (Gosmalli)

Bengal gram dhal                            - ½ cup
Grated coconut                                -2 tbsps
Aamchoor powder                          - 1 tsp
Oil                                                          - 2 tsps

Mustard - 3/4 tsp

Hing - a pinch

 Urad dal - 1/2 tsp

 Green chilli - 1 small finely chopped

 Curry leaves - few

 coriander leaves  - for garnishing

Soak bengal gram dal for 1 hour. Pressure cook dal with needed salt and less water for 1 or 2 whistles. The dal should be soft but not mushy.  If there is water, drain it and keep it aside.

Heat a tsp of oil, add mustard seeds, when it splutters, add hing, urad dal, green chilli,  and curry leaves.

Then add the cooked kadalai paruppu/dal and mix it well.

Add grated coconut,  aamchoor powder  mix and switch off the flame.
Garnish it with coriander leaves .

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