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PrintKATHIRIKAI, URULAIKILANGU PACHADI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil in a pan over medium heat. When the oil is hot, add the tempering ingredients.
- Fry over medium heat, till mustard seeds splutter and the dhal is golden.
- Add the onions, tomatoes and half of turmeric powder. Sauté till onions are translucent.
- Stir in the aubergines, potatoes and green chilies. Simmer for about 2 minutes, stirring occasionally.
- Add dhal and stir till the mixture is well blended. Pour in warm water and mix well.
- Adjust seasoning with salt. When it comes to a boil, mix in the coriander leaves, lower heat and simmer for about 2-3 minutes or until the vegetables are cooked. Transfer to a serving bowl and serve.
INGREDIENTS
- 60 grams moong dhal, rinsed, soaked , drained, cooked and mashed
- 60 grams finely chopped onions
- 60 grams finely chopped tomatoes
- ½ teaspoon turmeric powder
- 60 grams cubed aubergines
- 60 grams cubed potatoes
- 4 green chilies, finely chopped
- Salt, to taste
- 50 grams chopped fresh coriander leaves
Tempering
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dhal
- 1 tablespoon Cooking oil
- ¼ teaspoon asafetida powder
- Few curry leaves
- 1 Dried red chili
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