Mangalore Cucumber Chana Dal Subzi Recipe by Archana’s Kitchen


  • To start out making the Mangalore Cucumber Chana Dal Sabzi, soak the channa Dal in 2-1/2 cups of drinking water for half an hour.

  • Even though the Chana dal is soaking we will cook dinner the  mangalore cucumber in the strain cooker. Place the reduce mangalore cucumber in the strain cook, with 1/4 cup of water, sprinkle some salt and a pinch of turmeric powder. Stress prepare dinner for 2 whistles and flip off the warmth. Once the stress releases, transfer to a bowl and preserve aside.

  • Next we will cook the chana dal in the same strain cooker. Location the channa dal alongside with the soaked drinking water and the remaining substances. Go over the force cooker, spot the pounds on and strain prepare dinner for a couple of whistles.

  • Soon after the two whistles, switch the heat to small and simmer for a different 3 to 4 minutes and switch off the warmth. Enable the force to release by natural means. You can see the Video clip Recipe of How to cook lentils in a strain cooker.

  • Once the stress is released, open the cooker and stir in the cooked mangalore cucumber. Check the salt and spices and alter to match your taste.

  • The next action is to make the seasoning for the Mangalore cucumber channa dal. Warmth a compact pan with a teaspoon of oil add the cumin seeds, a pinch of crimson chili powder and pink chilies. Roast for a pair seconds and convert off the heat.

  • Pour the seasoning into the mangalore cucumber Chana Dal, stir in the chopped coriander leaves and serve heat.

  • Provide the Mangalore Cucumber Chana Dal Sabzi Recipe together with phulka, raita and jeera rice to make it a complete meal.

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