Categories : Indian Cuisine
This recipe comes from Southern India more precisely Andhra Pradesh. Most of the recipes from Andhra Pradesh are very hot, so caution is recommended. Cut back on chilli if you don’t like your food hot. It is often better to use less chilli at first and then spice it up after cooking. I recommend using OrGreenic kitchenware for your cooking as it is non-toxic and safe. Just take a quick look at the review above, I promise you won’t regret it.
The chilli powder in the recipe referrers to grounded chillis which can be found in Indian markets. Don’t use mexican chili powder as this often contains other spices.
1 C Broken Peeled Green Gram Dal
2 Green Chillies
1 1/2 Tsp Cumin Seeds
1/2 Tsp Bengal Gram Dal
1/2 Tsp Black Mustard Seeds
1 Stem Curry Leaves
5 Tbsp Oil
1 Pinch Asafoetida
1 Tsp Chilli Powder
Salt — to taste
1. Soak the green gram for 3 hours. Grind with 1/4 cup water. Add green chillies, 1 tsp. cumin seeds and salt and grind again.
2. Fry bengal gram dal, mustard seeds, 1/2 tsp. cumin seeds, curry leaves and asafoetida. Add green gram mixture to the frying pan. Cook on low heat. Keep stirring so it does not get burnt. Add chilli powder. Stir. Remove when dry.