One very tasty & healthy snack !!!!
Even can be used as side dish in Lunch or Dinner!!
Ingredients :
Fresh or frozen sweet corn : 3/4 cup
Chana dal : 3/4 cup
Moong dal : cup 1/4
Curry Leaves : 7-8
Green chilli paste : 1 tsp
Garlic paste : 1 tsp ( optional )
Oil : 4 tsp
Cumin seeds : 1/2 tsp
Sesame seeds : 1 tsp
Hing : 1/4 tsp
Lemon Juice : 3 tsp
Salt : 1 tsp or as per taste
Sugar : 1 tsp
Roasted peanut powder ( coarsely grounded) : 3 tsp
For garnishing :
Fine sev ( nylon sev )
Chopped Coriander
Pomegranate seeds
Recipe :
1. Soak chana dal & moong dal for 4-5 hours.
2. Drain all the water on sieve.
3. Pressure cook the drained dals & sweet corn for 3 whistles without keeping water in container. Keep dals & sweet corn in separate containers.
4. Let it cool completely. Then grind dals & half of the sweet corn coarsely. Keep half of the corns whole.
5. Heat oil in a heavy bottom pan or kadhai.
6. When oil becomes hot add cumin seeds, sesame seeds, hing, turmeric powder. garlic & chilli paste.
7. Then add coarsly grounded dals & corn. Add salt, sugar & lemon juice. Mix properly. Cover the pan & let cook for 5 minutes on the steam. Open the cover & stir again. Add whole cooked corns. Again cover for 2 minutes. Add peanut powder, stir & off the flame.
Garnish with sev, pomegranate seeds & coriander & enjoy this tasty & healthy dish!!
Even can be used as side dish in Lunch or Dinner!!
Ingredients :
Fresh or frozen sweet corn : 3/4 cup
Chana dal : 3/4 cup
Moong dal : cup 1/4
Curry Leaves : 7-8
Green chilli paste : 1 tsp
Garlic paste : 1 tsp ( optional )
Oil : 4 tsp
Cumin seeds : 1/2 tsp
Sesame seeds : 1 tsp
Hing : 1/4 tsp
Lemon Juice : 3 tsp
Salt : 1 tsp or as per taste
Sugar : 1 tsp
Roasted peanut powder ( coarsely grounded) : 3 tsp
For garnishing :
Fine sev ( nylon sev )
Chopped Coriander
Pomegranate seeds
Recipe :
1. Soak chana dal & moong dal for 4-5 hours.
2. Drain all the water on sieve.
3. Pressure cook the drained dals & sweet corn for 3 whistles without keeping water in container. Keep dals & sweet corn in separate containers.
4. Let it cool completely. Then grind dals & half of the sweet corn coarsely. Keep half of the corns whole.
5. Heat oil in a heavy bottom pan or kadhai.
6. When oil becomes hot add cumin seeds, sesame seeds, hing, turmeric powder. garlic & chilli paste.
7. Then add coarsly grounded dals & corn. Add salt, sugar & lemon juice. Mix properly. Cover the pan & let cook for 5 minutes on the steam. Open the cover & stir again. Add whole cooked corns. Again cover for 2 minutes. Add peanut powder, stir & off the flame.
Garnish with sev, pomegranate seeds & coriander & enjoy this tasty & healthy dish!!
5 comments
Write commentsNice recipe. Will try
ReplyYou mean pressure cook the dala without water in cooker ? How will they cook? Won't they burn
ReplyGreat work buddy, keep it up best and high quality rice distributors Excellent read, I just passed this into a colleague who was doing a little research on that. And he actually bought me lunch because I found it for him smile So let me rephrase that.
ReplyThe varieties of rice are typically classified as long-, medium-, and short-grained.The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Best wholesale dates distributors offer rice that are used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain. Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed.
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