14 June, 2015
Split Bengal Gram Starter
Ingredients:
- Chana dal (gram pulses) —–1 cup
- Jaggery —–2 tablespoon
- Salt to taste
- Milk—3 tablespoon
- Oil ——2 1/2 teaspoon
- Chili paste —1 teaspoon
- Ginger paste —1/2 teaspoon
- Lemon juice —1 teaspoon
- Chopped raw mango —–2 tablespoon
- Sesame seeds —1 teaspoon
- Mustard seeds —-1 teaspoon
- Curry leaves ——4 pieces
- Fresh grated coconut ——-2 tablespoon
- Coriander leaves —–2 teaspoon
- Roasted cashew nuts 1 teaspoon
- Garlic paste ——1 1/2 teaspoon
- Green chutney for garnishing —–2 teaspoon
Serves —–4
Time —–25 min
Recipe:
- Soak pulses in water for two hours and then cook.
- Do not over cook and roughly crush it while adding jaggery, raw mango and milk.
- Heat oil and add mustard seeds and curry leaves.
- When seeds crackle add sesame seeds, chili paste, garlic paste, ginger paste.
- Sauté for few min and add crushed chanadal mixture and saute for ten min.
- Add lemon juice and cashew nuts.
- Stir well and add grated fresh coconut.
- Remove from heat. Garnish with green chutney, grated fresh coconut and coriander leaves.
Note: Gram flour Sev tastes very tasty. with it. Jain people can avoid garlic.
For any questions or help please send us an email at lovefoodrasoi@gmail.com