Friday, September 21, 2007

Vegetable Greenmong Kurma

Greenmong Dhal - 1/2cup
Mixed Vegetable - 2cup (carrots, beans, cauliflower, potato)
Tomatoes - 2nos
Onion - 2nos
Ginger - small piece
Garlic - 1 pod
Cloves - 3nos
Cinnamon - 2 sticks
Cardamom - 2nos
Turmeric Powder - 1/4tsp
Red chilli Powder - 1tsp (according to taste)
Garam Masala Powder - 1/4tsp
Corriander Powder
Besan flour - 2tsp
Corriander leaves - 2tsp
Salt - to taste
Oil - 3tsp
Butter - 2tsp
1. Soak greenmong dhal overnight.
2. Cut onions lengthwise.
3. Put the pressure pan on the flame, add butter and oil, once it starts to melt add the cloves, cinnamon and split cardamons. Later add onions and saute for a while and then add tomatoes. Then add turmeric, red chilli, corriander and garam masala powders. Mix nicely and saute till the raw smell disappears or till the oil is seen on the sides of the pan.
4. Add mongdhal and mix thoroughly. Then add vegetables and mix.
5. Add salt to taste and pour water till the mixture is submerged.
6. Add the besan flour and mix well.
7. Close the pan with lid and allow 3 whistle to come and switch off. Allow it to cool.
8. Garnish with fresh corriander leaves and serve with rice or chapathi.

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