Arvi to Taro Roots or Colocasia or Arbi or Chama Dumpa is one of my favourite roots after ppotato ofcourse. So the other day I got some of those and today I finally got to the point of making something out of it.
If you were following my blog then you would know that I found Thothakura or Amaranth Leaves and I had a few of those left over. So I made Khatti dal with those leaves
Arvi Besan Salan (Taro root cooked with Chickpea flour and yogurt)
Ingredients:
Ambada (Khatti Bhaji) dal (Lentils with Amaranth leaves)
Ingredients
If you were following my blog then you would know that I found Thothakura or Amaranth Leaves and I had a few of those left over. So I made Khatti dal with those leaves
Arvi Besan Salan (Taro root cooked with Chickpea flour and yogurt)
Arvi Besan Sallan |
- 1 lb arvi boiled for 2 whistles and peeled
- 1/2 cup onions finely chopped
- 1/2 cup yogurt beaten
- 1/4 cup besan or chickpea flour
- 2 tablespoons fresh lemon juice (optional)
- 1 teaspoon or less of salt
- 1/2 teaspoon chilly powder, turmeric, cumin and kalongi (onion seeds -optional)
- 2 tablespoons oil
Ambada (Khatti Bhaji) dal (Lentils with Amaranth leaves)
Bhaji Khatti Dal |
- 1 cup toor dal
- 1/2-3/4 cup Amaranth leaves chopped and washed
- 1 medium tomato chopped
- 1/2 teaspoon each of cumin, mustard seeds, turmeric, salt
- 1 green chilly chopped
- 2 dried red chillies broken
- few curry leaves
- 1/2 teaspoon citric acid or 2 tablespoons lemon juice ( as per taste)
- 1 clove garlic minced
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