I try to make a total vegetarian meal atleast 2 times a week. So today was one of those days and the menu for today is Carrot Poriyal or Gajar bagar and Aam dal
Carrot Poriyal (Stir fry carrot with an Indian touch)
Ingredients:
In a pan heat the oil and add cumin, mustard seeds, urada dal and fry for a couple of minutes. Now add chilly pieces and curry leaves and fry for a couple of more minutes. Add cabbage (if using else skip to next sentence) and fry for 3-4 minutes. Drain the carrots and add it to the pan and add salt ans turmeric and fry on medium high for 6-7 minutes. Add coconut if using and stir to combine and cut the heat. Stir once more, garnish with cilantro and serve with hot rice and Mango dal
Aam dal(Lentils cooked with sour mango)
Ingredients:
Carrot Poriyal (Stir fry carrot with an Indian touch)
Ingredients:
- 4 small or 3 large carrots cut into shoe strings
- 1 cup finely sliced cabbage (optional)
- 1/2 teaspoon each of cumin, mustard seeds, urad dal, turmeric, salt
- 2 dreid red chillies, few curry leaves
- 2 tablespoons oil
- 1 tablespoons dried shredded coconut (optional)
In a pan heat the oil and add cumin, mustard seeds, urada dal and fry for a couple of minutes. Now add chilly pieces and curry leaves and fry for a couple of more minutes. Add cabbage (if using else skip to next sentence) and fry for 3-4 minutes. Drain the carrots and add it to the pan and add salt ans turmeric and fry on medium high for 6-7 minutes. Add coconut if using and stir to combine and cut the heat. Stir once more, garnish with cilantro and serve with hot rice and Mango dal
Aam dal(Lentils cooked with sour mango)
Ingredients:
- 1 medium fresh mango peeled and chopped into pieces
- 1 cup slighly roasted toor dal
- 3 cups water
- 1/2 teaspoon salt, chilly powder
- 1/4 teaspoon turmeric
- For tempering: 1 tablespoon oil, 1 teaspoon each of cumin, mustard seeds, 2 dried red chillies, few curry leaves
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