Servings: 3
Ingredients:
Content
|
Quantity
|
Comment
|
Channa sprouts / molakekattida kadalekalu
|
1 cup
|
You can also use just soaked channa. Soak channa
for 4 hours and drain the water and tie it in a cotton cloth, set it aside
overnight for making sprouts.
|
Coconut
|
½ cup
|
Desiccated
|
Green chili
|
2 medium
|
Slit
|
Jeera
|
1 tbsp
|
|
Mustard
|
1 tsp
|
|
Hing
|
A pinch
|
|
Salt
|
To taste
|
|
Sugar
|
A pinch
|
|
Curry leaves
|
1 sprig
|
|
Coriander leaves
|
2-3 tbsp
|
|
Lime juice
|
1 tsp
|
Method:
Pressure cook soaked channa / sprouted channa with a pinch of rock salt for 2-3 whistles.
Heat oil in a pan. Add mustard. Once they start popping, add jeera, curry leaves, green chilies and hing and saute a bit.
Add the cooked channa sprouts, a pinch of salt and a pinch of sugar and mix. (Use less salt as channa is cooked with salt in cooker).
Add the coconut, coriander leaves and mix.
Add lime juice, mix well and turn off the heat. Serve hot or cold as a side dish with rice or as salad.
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