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Servings - 2 - 3
INGREDIENTS
Dried green peas - 150 grams
Water - 1 litre, divided
Salt - 1 teaspoon
Cinnamon stick - 1
Bay leaf - 1
Black cardamom - 1 pod
Black peppercorns - 1/4 teaspoon
Cloves - 4 pods
Star anise - 1
Mace - 1
Caraway seeds - 1 teaspoon
Coriander seeds - 1 tablespoon
Cumin - 1 1/2 teaspoons
Clove - 1 pod
Bay leaf - 1
Garlic - 20 grams
Green chili - 3
Ginger - 2 teaspoons
Salt - 1/2 teaspoon
Sugar - 1 teaspoon
Water - 50 milliliters
Oil - 45 milliliters
Red chili - 1 1/2 teaspoons
Oil - 30 milliliters
Ginger garlic paste - 1 1/2 teaspoons
Green chili - 1 1/2 teaspoons
Onions - 120 grams
Tomato - 140 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1/2 teaspoon
Sev usal masala - 1 teaspoon
Water - 450 milliliters, divided
Gram flour - 1 tablespoon
Water - 45 milliliters
Lemon juice - 15 milliliters
Sev - for garnishing
Spring onions - for garnishing
Onions - for garnishing
PREPARATION
1. In a bowl, add 150 grams dried green peas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked green peas, 500 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 - 6 whistles.
4. Open the lid and remove it from heat.
5. Take a pan, add 1 cinnamon stick, 1 bay leaf, 1 pod black cardamom, 1/4 teaspoon black peppercorns, 4 pods cloves, 1 star anise, 1 mace, 1 teaspoon caraway seeds and dry roast for 3 - 5 minutes on medium heat.
6. Remove it from heat and transfer this into a blender.
7. Blend it into a powder and keep aside.
8. Take a another pan, add 1 tablespoon coriander seeds, 1 1/2 teaspoons cumin, 1 pod clove, 1 bay leaf and dry roast for 3 - 5 minutes on medium heat.
9. Remove it from heat and transfer this into a blender.
10. Blend it into a powder and keep aside.
11. In a blender, add 20 grams garlic, 3 green chili, 2 teaspoons ginger, 1/2 teaspoon salt, 1 teaspoon sugar, 50 milliliters water and blend it well. Keep aside.
12. Heat 45 milliliters oil in a pan, add 1 1/2 teaspoons red chili and stir well.
13. Then, add the blended paste and mix it well.
14. Bring it to a boil.
15. Cook for 3 - 5 minutes on medium heat.
16. Remove it from heat and keep aside.
17. Heat 30 milliliters oil in a skillet, add 1 1/2 teaspoons ginger garlic paste and stir well.
18. Add 1 1/2 teaspoons green chili, 120 grams onions and fry till translucent or until it turns golden brown in color.
19. Now, add 140 grams tomato and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Add 1/4 teaspoon turmeric and stir well.
22. Add 1 teaspoon red chili, 1/2 teaspoon salt, prepared dal shak masala, prepared dhania jeera masala, 1 teaspoon sev usual masala and mix it well.
23. Cook for 3 - 5 minutes on medium heat.
24. Add 50 milliliters water and mix it well.
25. Now, add the cooked green peas and mix it well.
26. Cook for 5 - 7 minutes on medium heat.
27. Then, add 400 milliliters water and mix it well.
28. Cover it with lid and cook for about 10 minutes on medium heat.
29. Open the lid and give it a nice stir.
30. In a bowl, add 1 tablespoon gram flour, 45 milliliters water and mix it well.
31. Pour the batter into the skillet, add 15 milliliters lemon juice and mix it well.
32. Cook for 3 - 5 minutes on medium heat.
33. Remove it from heat.
34. Pour this into a serving bowl.
35. Garnish with prepared tempering, sev, spring onions and onions
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