INGREDIENTS
AMARANTHUS- 1 BUNCH
TOOR DHAL- 1 CUP
SALT TO TASTE
TURMERIC POWDER- 1/4 TSP
FOR GRINDING
COCONUT GRATINGS- 1 TBSP
GARLIC CLOVES- 3 NOS
GREEN CHILLIES- 2 NOS
FOR SEASONIG
OIL- 2 TSP
CUMIN SEEDS- 1 TSP
CURRY LEAVES- 1 SPRIG
METHOD
Wash,clean, chop and cook amaranthus greens and keep it aside. Pressure cook toor dhal and keep it aside.Grind coconut gratings,green chillies and garlic to fine paste. In a pan add oil when it is hot add cumin seeds,when it starts to splutter add curry leaves. Add cooked greens and toor dhal over the seasoning and boil for few minutes.Add ground coconut paste and cook for three minutes and switch off.
AMARANTHUS- 1 BUNCH
TOOR DHAL- 1 CUP
SALT TO TASTE
TURMERIC POWDER- 1/4 TSP
FOR GRINDING
COCONUT GRATINGS- 1 TBSP
GARLIC CLOVES- 3 NOS
GREEN CHILLIES- 2 NOS
FOR SEASONIG
OIL- 2 TSP
CUMIN SEEDS- 1 TSP
CURRY LEAVES- 1 SPRIG
METHOD
Wash,clean, chop and cook amaranthus greens and keep it aside. Pressure cook toor dhal and keep it aside.Grind coconut gratings,green chillies and garlic to fine paste. In a pan add oil when it is hot add cumin seeds,when it starts to splutter add curry leaves. Add cooked greens and toor dhal over the seasoning and boil for few minutes.Add ground coconut paste and cook for three minutes and switch off.
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