INGREDIENTS:
Moong Dhall (Paasi Parupu) - 1/2 Cup
Tomato - 1
Onion - 1
Fennel Seeds - 1/2 spoon
Curry Leaf - 1 twig
Coriander Leaf - 2 twigs
Turmeric Powder - Pinch
Sambar Powder - 1 spoon
Grated coconut - 2 pieces (Optional)
Salt - To taste
Oil - To fry
METHOD:
Boil moong dhall with salt and keep aside. Keep a cooker, pour 2 spoons of oil, add fennel seeds, chopped tomato, chopped onion, curry leaf, coriander leaf, turmeric powder and sambar powder, saute the items until the raw smell goes off. Pour boiled moong dhall with a tumbler of water and add grated coconut. Place the cooker lid and put off the stove after 2 or 3 whistles.
Simple, delicious, Moong Dhall Sambhar Ready !!! It can be served with Dosai or Idly. ultimate combination with ghee Roast.
Yum Yummy !!!
Moong Dhall (Paasi Parupu) - 1/2 Cup
Tomato - 1
Onion - 1
Fennel Seeds - 1/2 spoon
Curry Leaf - 1 twig
Coriander Leaf - 2 twigs
Turmeric Powder - Pinch
Sambar Powder - 1 spoon
Grated coconut - 2 pieces (Optional)
Salt - To taste
Oil - To fry
METHOD:
Boil moong dhall with salt and keep aside. Keep a cooker, pour 2 spoons of oil, add fennel seeds, chopped tomato, chopped onion, curry leaf, coriander leaf, turmeric powder and sambar powder, saute the items until the raw smell goes off. Pour boiled moong dhall with a tumbler of water and add grated coconut. Place the cooker lid and put off the stove after 2 or 3 whistles.
Simple, delicious, Moong Dhall Sambhar Ready !!! It can be served with Dosai or Idly. ultimate combination with ghee Roast.
Yum Yummy !!!
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