Source: Roz Dhan "Stomp"
credit: third party image reference
Ingredients:
Long Semiya - 50 g
Oil - 1 tbsp
Lentils - 1/2 tsp
Peanuts - 1 tbsp
Mustard - 1/2 tsp
Dried red chillies - 2
Peanuts
Curry leaves
Turmeric powder - 1/4 tsp
Salt
Chopped ginger - 1 tbsp
Green Chili - 2
1 fruit - lemon juice
Coriander leaves
Make coconut chutney
Peeled coconut - 1 tbsp
Green Chili - 2
Peanuts - 2 tbsp
Salt - 1 tbsp
Water
Season with coconut chutney
Oil - 1 tbsp
Lentils - 1/2 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Dried red chillies - 2
Curry leaves
Recipe
Pour water into a bowl and bring to a boil to make lemon zest. Once the water has reached the boiling point add the semiya and add the required amount of salt and bring to the boil. Add a little oil and strain it so that the samiya does not stick together. Heat a little oil in a pan and add lentils, chickpeas, mustard seeds, dried red chillies, peanuts, eggplant and curry leaves and mix well. After mixing for a while, add turmeric powder, required amount of salt, chopped ginger and chopped green chillies and fry for a while on medium heat. Add boiled semiya and lemon juice and stir well.
Heat a little oil in a pan and add lentils, chickpeas, mustard seeds, dried red chillies, peanuts, eggplant and curry leaves and mix well. After mixing for a while, add turmeric powder, required amount of salt, chopped ginger and chopped green chillies and fry for a while on medium heat. Add boiled semiya and lemon juice and stir well. To make coconut chutney, grind grated coconut, two green chillies, roasted peanuts, required amount of salt and water in a mixer. Heat a little oil in a saucepan and season with lentils, mustard, cumin, dried red chillies and curry leaves. Very simple and quick to cook lemon zest and coconut chutney ready to touch
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