INGREDIENTS:
Pachai payaru / Green gram dhal - 1 Cup
Grated coconut - 3 Tsp
Salt - as needed
To temper:
Oil - 1/4 Tsp
Mustard seeds - 1/4 Tsp
Asafoetida - a pinch
Red chilli - 1
HOW TO MAKE:
Soak green gram dhal in water for 6 to 7 hours.
Pressure cook the dhal with needed salt in 2 cups of water. Allow 2 whistles and do not mushy. Drain the water and keep aside.
Heat oil in a kadai splutter mustard seeds, add asafoetida and red chilli. Add the cooked dhal and mix well for 1 min.
Add grated coconut mix well and turn off the stove.
Pachai payaru sundal ready.
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