Thursday, 1 November 2012

Chana daal


3cups skin and dice tender pot gourd
2 cup chana daal clean as well as marinate in water for 45 minutes
2 onion, thinly chop up
Hardly any curry leaves
2 tomatoes, finely chopped
2 green chilies
2 tbsp ginger garlic paste
2 tbsp coriander powder
2 tbsp red chili powder
little lemon sized
Gram missals powder (5 cloves, 4 cardamom, 1″ cinnamon stick)
Coriander leaves for garnish
5 tbsp oil


1   Temperature oil inside a food preparation yacht, add the green chilies, curry leaves as well as chop up onions and stir fry turn over the onions revolve see-through.
2 Add the ginger garlic paste as well as stir fry for 5 minutes. Add salt, chili powder as well as coriander powder Unite. Add the dice pot gourd, blend and put cover. Heat on standard burn pro 10minutes, rousing in sandwiched between.
3 Add the covered with water chana dale the length of by means of 2 cups of water as well as carry to a boil. By the side of this step add the chop up tomatoes and heat for 25 minutes by means of cover. Add the tamarind remove and heat with no cover turn over the dale twists limp other than clutch figure. Add gram missals as well as unite.
4 Decorate amid coriander leaves. Serve up with rice or paratha.

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