IDLI PACHADI

IDLI PACHADI.

NEEDED:- MOONG DHAL - 1 CUP,BRINJAL - 2 NOS , POTATO - 1 NO, BIG ONION - 1 NO, TOMATO - 1 NO, GREEN CHILIES - 6 NOS, TURMERIC PWDR - 1 PINCH,ASAFOETIDA - 1 SMALL PIECE, SALT - 1 TSP, TAMARIND - 2 PODS, FOR FRYING :- OIL - 2 TSP, MUSTARD, ORID DHAL, JEERA - HALF TSP EACH, ASAFOETIDA - 1 PINCH, CURRY LEAVES AND CORIANDER LEAVES - NEEDED.

METHOD:- PUT MOONG DHAL IN A PRESSURE PAN WITH HALF CUP WATER. AND KEEP IT IN STOVE FOR ONE WHISTLE. WASH AND CHOP BRINJAL, POTATO, TOMATO, ONION AND GREEN CHILIES. ADD THESE CHOPED VEGETABLES IN COOKER WITH TURMERIC AND ASAFOETIDA FOR ONE WHISTLE. 

SOAK TAMARIND IN ONE CUP WATER WITH SALT. SQUEEZE THE PULP OUT OF IT AND POUR THIS IN TO THE COOKED DHAL VEG MIXTURE. MIX WELL. BRING TO BOIL. SEASON IT WITH MUSTARD, ORID DHAL, JEERA AND ASAFOETIDA PWDR . SPRAY CHOPED CURRY LEAVES AND CORIANDER LEAVES. ITS GOOD WITH IDLI, DOSA AND UPMA.