Ingredients
- Wheat rave-1 1/2cups
- Moong dal/ Mung bean-1/2cup
- Minced Ginger-2tsp
- Salt to taste
- Golden fried Cashewnuts-20
- Ghee-3tbsp
- For tempering
- Whole black pepper corns-2tbsp
- Jeera/ Cumin seeds-2tbsp
- Curry leaves-few
- Oil required
Method
- Wash and soak both wheat rava and dal for one hour. Pressure cook rava and dal along with minced ginger and required salt, cook until well done. Once the rava and dall is well done mash the mixture with a spatula. Heat required oil in a tadka pan and add the tempering ingredients. Once the cumin crackles, add the hot tempering to the cooked mixture and stir well. Finally add the ghee and cashewnuts and give a final stir. Serve hot with sambar.
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