I have never opted for meals when we dine in restaurants. It was usually naan with some side dish and when it comes to Adyar ananda bhavan, it had always been butter naan with PB masala. But all of a sudden, I wanted to have full meals. It came as a surprise to the huss and to be frank even to me. So our stop for the weekend lunch was A2B. I ordered, I ate and I was contented. The raw plantain side dish that was served was so nice that even after a week I was reminded of its taste.
So finally gave in to the lingering craving and tried it at home. It was easy to make and we had it with rasam saadam. A perfect comfort meal.~*What U Need*~
Raw Banana - 1
Pear Onions - 10
Tomato - 1(medium)
Hing Powder - a pinch
Garlic - 2 pods
Turmeric powder - a pinch
Toor dhal - 1/2 cup
Channa dhal - 1/4 cup
Green chilli - 1
Salt - to taste
Water - as needed
For tempering
Oil - 3 tsp
Urad dhal - 1 tsp
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/8 tsp
Red chilli - 1
How I Made it:
Wash and soak toor dhal and channa dhal for 1 hour. Chop shallots into two, roughly chop the tomatoes. Chop raw banana into small cubes.
In a pressure cooker, add all the ingredients except those under tempering, enough water and salt and cook for 3 whistles. When done and in required consistency, adjust salt and remove from flame.
Heat oil in a pan, temper with mustard & fenugreek seeds, urad dhal, curry leaves and red chilli. Pour this tadka on the dhal and mix well.
My Notes:
> You can alter the consistency by boiling off the excess water.
> You can use this as the main course or as a side dish.
> I reduced this to minimal water and used this as a side dish for rasam saadam. The combination was awesome.
So thats it Folks...With Love,
Signs off!!!
0 komentar:
Posting Komentar