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PrintURULAIKILANGU THAKKALI PACHADI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
- Add the potatoes with tomatoes, remaining spice powders and adjust seasoning with salt. Stir well.
- Add in the cooked dhal and a cup of warm water. Adjust seasoning with salt.
- When the dhal comes to a boil, add the coriander leaves and cook till the vegetables turn tender and serve.
INGREDIENTS
- 100 grams moong dhal, washed, soaked, drained and cooked to creamy consistency
- 30 grams chopped fresh coriander leaves
- 150 grams chopped potatoes
- 75 grams chopped tomatoes
- ½ teaspoon turmeric powder
- ¾ teaspoon red chili powder
- ½ teaspoon cumin powder
- Salt, to taste
Tempering
- 1 teaspoon black mustard seeds
- 2 tablespoon Cooking oil
- 1 dried red chili
- ¼ teaspoon asafetida
- Few curry leaves
- 1 teaspoon urad dhal
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