Servings: 2
Ingredients:
Content
|
Quantity
|
Comment
|
Bansi Rava / Bombay Rava / Wheat Sooji
|
1 cup
|
|
Ghee
|
1 tsp
|
For roasting
|
Salt
|
To taste
|
|
Sugar
|
A pinch
|
|
Green chilies
|
2 small
|
Slit
|
Onion
|
1 medium
|
Sliced thinly
|
Tomato
|
1 medium
|
Chopped
|
Coconut
|
¼ cup
|
Desiccated
|
Coriander leaves
|
2-3 tsp
|
|
Water
|
2 cups
|
|
Oil
|
2 tbsp
|
|
Mustard seeds
|
1 tsp
|
|
Jeera
|
1 tsp
|
|
Curry leaves
|
1 sprig
|
|
Turmeric powder
|
A pinch
|
Method:
Pressure cook Vaal beans for 2-3 whistles with a pinch of salt.
Heat ghee in a kadai and roast sooji till light brown and keep it aside.
Heat oil in the same kadai and add mustard seeds. Once they start spluttering add jeera and curry leaves. Add onions, green chilies and a pinch of turmeric and saute till translucent.
Add tomatoes and a pinch of salt and cook till soft.
Add the cooked vaal beans and mix.
Add water, salt to taste, sugar and bring it to a boil.
Add the roasted sooji and mix and cook covered for 5mins or till the sooji is cooked. Add the grated coconut and coriander leaves, turn off the heat and cover it for 2mins.
Serve hot with chutney or as it is.
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