Servings: 2
Ingredients:
Content
|
Quantity
|
Comment
|
Carrot
|
1 large
|
Grated
|
Channa dal
|
2-3 tbsp
|
Soaked for 2-3 hours
|
Coriander leaves
|
2-3 tbsp
|
|
Curry leaves
|
3-4
|
|
Hing / Asafoetida
|
A pinch
|
|
Mustard
|
1 tsp
|
|
Jeera
|
1 tsp
|
|
Oil
|
1 tbsp
|
|
Salt
|
To taste
|
|
Coconut
|
2-3 tbsp
|
Desiccated
|
Method:
Mix together grated carrot, soaked channa dal, coconut, coriander leaves and salt. Heat oil in a small pan. Add mustard. Once it starts popping, add jeera, curry leaves and hing. Pour this tempering on the mixture. Mix. Serve.
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