Tuesday, September 2, 2014


Vermicelli-1 cup
Moong dal-1/4 cup 
Pepper corns-1 tsp
Cumin seeds-1 tsp
Green chillies-2
Cashew nut(broken)-5 nos.
Ginger-1 inch(cut into small cubes)
Asafoetida-1 pinch
Curry leaves-1 stick
Oil-2 tsp
Ghee-1 tsp
Water-3 cups
Salt- to taste
Coriander leaves- for garnishing

1. In a pressure cooker,dry roast the moong dal till nice aroma comes from it.
2. Wash the dal and pressure cook only for 1 whistle.
3. In a kadai,add oil and ghee and heat it.
4. Now add pepper,cumin seeds,green chillies,cashews,ginger,asafoetida,curry leaves and saute.
5. When nice aroma comes from it,add water and salt and let it boil.
6. When it starts boiling,add vermicelli and let it cook for sometime.

7. When its half done,add the cooked moong dal to it and mix well.
8. Let the vermicelli cook till it is well done.
9. Add coriander leaves for garnishing.
10. Serve hot with sambar and chutney.

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