Friday, March 5, 2010

Green Gram Dhall Sabji - No Pre-Soaking

I just cant believe how quickly time flies. It has been almost a month since I added a new post even though there were couple of drafts. I have been very busy with the packing and it has been a month of running around things. Finally we have shifted from Pune to Chennai. One more week down here and off we fly. But before that is the visa interview scheduled for this Monday. With all the hype given for the interview, it appears scary.  Well இதையும் கடந்து செல்லுவோம்.

In between the madness I made Green Gram Dhall Sabji..first time for me. I did not soak it even a little bit but it turned out to be pretty good with just the right level of softness to the dhal. Here we go with the recipe:


Group 1

Green Gram Dhal (Patchai Payiru) - 1 cup
Tomatoes - 2
Green Chillies (slit in the middle) - 2
Bay Leaf - 1
Turmeric Powder - 1 tsp

Salt - as per taste

Group 2

Onion (finely chopped) - 2
Cinnamon - 1 small stick
Chilli Powder - 1 tbsp
Dhania Powder - 1 tbsp
Oil - 1 tbsp

Corriander Leaves - for garnish


Pressure cook group 1 ingredients. Put the weight, cook in low heat for 10-15 minutes and switch off. Meanwhile heat oil. Add cinammon and onions. Fry till onions turn light brown. Add chilli powder and dhania powder. Add the pressure cooked ingredients and allow to simmer for 6-7 minutes. Garnish with corriander leaves.

Green Gram Dhal Sabji is ready and yummy!!!

1 comment:

jayasree said...

I love green gram for the same reason- no pre-soaking needed and you get creamy dal.

I guess by now u must have given your visa interview. Hope things are going on as planned at your end. Good luck.

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