Not exactly a sundal, but a "gujju"ised version of it.
For quarter kg of Brown kadalai, take one ladle of Besan (gram dal powder). Add chilli powder, Dhania-jeera powder, a little salt and sugar and a spoon or so of oil. Mix till it is of powdery consistency - not pasty consistency.
Soak Brown Kadalai overnight
Pressure cook for about 10-12 whistles
During the final saute, some water will remain in the vessel - add this besan mix and close and steam for a few mns till the besan is cooked.
Garnish with onion, coriander leaves and serve.
Tip: You can add amchur powder, chaat masala etc to this mix as per your taste. Just take care that it is not overly "masala"
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