March 15, 2010

Tindoora and Sprouted Green Channa Curry




Ingredients:

Tindoora - sliced lengthwise 4 cups
Sprouted green channa dhal soaked overnight and cooked- 1 cup
Onion - 1 big
Tomatoes - 2 big
Ginger - 1/2 inch
Sambhar powder - 3 tsp
Coconut milk - 1/2 cup
Salt to taste
Oil to saute - 3-4 tblsp
Corriander leaves - 2 tsp chopped for garnishing

Seasoning:
Mustard seeds - 1 tsp
Hing - a pinch
Urad dhal - 1/2 tsp
Curry Leaves - 3 strings
Turmeric - 1/2 tsp
Oil - 3-4 tbslp

Method:
1. Saute tindoora in oil and set aside
2. Make a seasoning of oil with mustard seeds, hing, urad dhal, curry leaves, and turmeric.
3. To the seasoning add the chopped onions and chopped ginger and saute till brown
4. Add tomatoes to this and cook for about 10- 15 minutes
5. Finally add the sprouted green channa dhal which is cooked
6. Add the sambhar powder, coconut milk, and salt to taste and the sauted tindoora
7. Garnish with corriander leaves.

2 comments:

  1. Looks appetizing..yummy too!

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  2. I have to try this combination of tondkai and sprouted chenna!

    ReplyDelete