Friday, February 8, 2013

Belegin Kadubu


Toor Dal - 1/2 cup
Moong Dal - 2tbs
Lemon - 1
Ghee - 2sp
Wheat Flour - 1 and 1/2cup
Jeera - 1/2tsp
Ajwain - 1/4tsp
Red Chili Powder - 1/2tsp
Besan - 1tbs
Jowar Flour - 2tbs(optional)

To Grind:
Curry Masala - 1/2tsp
Garlic -2
Grated Coconut - 2tbs
Coriander - 4tbs
Salt to taste

Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Garlic - 15

Pressure Cook Toor Dal and Moong Dal. Let it cool for a while.

Mix wheat flour, jowar flour, besan, jeera, Ajwain, red chili powder and little salt with water to Chapathi dough consistency.  Close the dough and let it set for 15 to 20 min.
Now roll the dough and make chapathies, cut into diamond shapes.

Grind Curry masala, coconut, coriander,  garlic with out water.

Prepare seasoning using all the seasoning ingredients.   Add cooked dal and 4 cups of water, turmeric powder and salt.  when it starts boiling add cut diamond pieces and ground mix,  let it boil for 5 to 8 min then squeeze lemon and garnish with ghee.  Belegin Kadubu can be served with lemon pickle.

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