MOONG DHAL MASIYAL ( FOR GHEE RICE.)
NEEDED:- MOONG DHAL - HALF CUP, JEERA = 1 TSP, RED CHILLI - 1, GARLIC - 2 PODS, TUMERIC PWDR - 1/4 TSP, CURRY LEAVES - 2 ARK, SALT - 1/3 TSP. GHEE - 2 TSP.
METHOD :- WASH AND KEEP THE MOONG DHAL IN A PRESSURE COOKER. ADD 1 CUP OF WATER. COOK FOR ONE WHISTLE. AFTER COOLING OPEN THE LID AND KEEP IT IN FLAME. ADD TUMERIC PWDR, JEERA, AND POUNDED GARLIC, SALT. SMASH WELL . SEASON IT WITH JEERA, HALVED RED CHILLI AND CURRY LEAVES IN GHEE.
SERVE HOT WITH GHEE RICE, AHCAR AND PEPPER PAPPADS.
NEEDED:- MOONG DHAL - HALF CUP, JEERA = 1 TSP, RED CHILLI - 1, GARLIC - 2 PODS, TUMERIC PWDR - 1/4 TSP, CURRY LEAVES - 2 ARK, SALT - 1/3 TSP. GHEE - 2 TSP.
METHOD :- WASH AND KEEP THE MOONG DHAL IN A PRESSURE COOKER. ADD 1 CUP OF WATER. COOK FOR ONE WHISTLE. AFTER COOLING OPEN THE LID AND KEEP IT IN FLAME. ADD TUMERIC PWDR, JEERA, AND POUNDED GARLIC, SALT. SMASH WELL . SEASON IT WITH JEERA, HALVED RED CHILLI AND CURRY LEAVES IN GHEE.
SERVE HOT WITH GHEE RICE, AHCAR AND PEPPER PAPPADS.
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