Halwai March 25, 2020

Ingredients:

• 1 cup – broad beans, chopped
• 1/3 cup – yellow moong dal
• A pinch – Turmeric powder
• Salt as needed
• 2 tsp – Coconut oil | Sunflower oil
• 1/4 tsp – Mustard Seeds
• To Grind:
• 1 tbsp – Urad Dal
• 2 – Red Chilli
• 7 – pepper
• 1/4 tsp – Cumin seeds
• 3 tbsp – Coconut shredded

Method:

  1. Roast urad dal, red chilli, pepper, cumin seeds and shredded coconut, in a little oil.
  2. When it cools, grind into a smooth paste adding little water.
  3. Wash and pressure cook the avarakkai and moong dal with 3/4 cup water, salt and a pinch of turmeric for 3 whistles.
  4. In a pan add oil and splutter mustard, add a pinch of asafoetida.
  5. Pour this into the cooked dal along with the ground paste and boil well for 3-5 mins.
  6. Garnish with curry leaves
  7. Recipe Courtesy: Jeyashri’s Kitchen