Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight loss |
Articles |
Post Recipes |
Specials |
Kissan Rolls
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Kandi kattu (pappu kattu)
Category : Lentils, Andhra recipes, Pulses and lentils
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Add salt, haldi and 300 ml of water (or a little more) to mashed dal and boil, stirring continuously.
- Meanwhile, heat oil/ghee, add all the remaining ingredients except coriander.
- Fry till the seeds splutter and garlic is light brown in colour.
- Add to the boiling dal, sprinkle coriander, stir and remove.
- Serve this mildly spiced kattu with hot plain rice and papad.
- Best food for convalescing patients.
Click here for more dal recipes | Andhra recipes
Ingredients:
150g - tur dal, boiled and mashed well 10-12 - garlic pods, husk removed and crushed roughly Salt 1 tsp - cumin/jeera 10 to 12 - curry leaves 1 tsp - chopped coriander leaves 1 tsp - oil/ghee Asafoetida/hing, a pinch Turmeric powder/haldi, a pinch 6 - red chillies, broken into pieces
150g - tur dal, boiled and mashed well 10-12 - garlic pods, husk removed and crushed roughly Salt 1 tsp - cumin/jeera 10 to 12 - curry leaves 1 tsp - chopped coriander leaves 1 tsp - oil/ghee Asafoetida/hing, a pinch Turmeric powder/haldi, a pinch 6 - red chillies, broken into pieces
RECIPES BY UMA DEVI RAMACHANDRA
 |
|
|
|
|
