SERVES 2-3 Person
PREPARATION TIME 40 minutes
INGREDIENTS
250 grams of spilt and skinned (Chana ni daal)
250 gram of thin Sev
INGREDIENTS FOR SEASONING
2 teaspoon Oil (tel)
½ teaspoon Cummin seeds (jeeru)
2 teaspoon Ginger–Chili-Garlic Paste (aadu-marcha ni chutney)
1 teaspoon Lemon juice (Limbu no ras)
Salt to taste (mithu)
Sugar
2 teaspoon Pomegranate (dadm na dana)
1 teaspoon Coriander leaves (leela dhana)
Water as required
PROCEDURE
Soak the chana dal for 3-4 hours in warm water. Drain the water and grind the chana dal coarse. Add water if needed while grinding. Grind chillies, garlic, ginger and keep it aside. Heat oil in the non-stick pan, add cumin seeds, when sizzle add pinch of asafetida stir 2-3 seconds. Add grinded chana dal to the oil. saute it on low-medium heat until the oil starts separating. Add chilly ginger garlic paste to the pan and saute it for 3-4 minutes until the flavor of raw garlic is subtle. Add salt, sugar and lemon juice per taste & mix it well. Now turn off flame and add sev and garnish with pomegranate and chopped coriander leaves and serve immediately.
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