Sunday, October 02, 2016

BIG VAAL SUNDAL

 NEEDED
 Dry big vaal / big mochai - 2 cups(soak over night in water).
Salt
Turmeric powder /haldi- 1/2 tsp
1 red chilly
2 tsp oil
1 tsp mustard
1 tsp urad dal

TO ROAST AND GRIND
1/2 tbsp dhaniya / corriander seeds
1 tbsp channa dal
3- 4 red chilly
Hing
Grated coconut - little
2 tsp oil

METHOD
In a wok add 2 tsp oil and roast dhaniya, channa dal, red chilli.
Swith off the gas .
Add hing and coconut .
Roast in the wok heat itself .
Remove and allow it to cool.then powder it.

METHOD
Wash and Pressure cook the vaal adding enough water , leave 3 - 4 whistle.
Remove and keep aside.
In a wok add oil and temper mustard , urad dal , red chilly.
Add the cooked vaal without water.
Cook for few minutes.
Add salt , haldi, and the ground powder .
mix well  and cook for 2 minutes  and remove.

NOTE
Adjust the ingredients according to the vaal qty.
( add the ground powder as required , if more)
Remaining powder can be used invany curry or dal ......




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