Thursday, October 25, 2012




-- 1 cup split bengal gram (also called Chana dal, which is different than chana)
-- 1/2 teaspoon chili powder
-- 1/2 teaspoon salt
-- 2 pinches asofetida

-- 4 Tablespoons oil
-- 1/2 teaspoon mustard seeds
-- 5 or 6 curry leaves (optional) can add dried
-- 1 cup cut green beans, or 1 cup cabbage, minced


1. Soak split bengal gram 1/2 hour, then wash and grind it in the mixie until it's coarsely ground with some water to make a batter.

2. Add the batter to idly plates, or any other small metal plate, then steam 2 whistles in the pressure cooker. Then pulse in the mixee to break it all up again.

3. Put the pot on the stove, add oil, and mustard seeds, cook until they pop. Add in curry leaves, if using.

4. Add the dal mixture and vegetable to the pan, fry until vegetables are cooked and usli reaches the correct consistency.

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