HESARUBELE KOSHAMBIRI

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INGREDIENTS
  • 1/2 CUP SOAKED MUNG DAL(SPLIT GREEN GRAM)
  • 1 CUP MIX GRATED CARROT&CABBAGE
  • 1 WHOLE CRUSHED GARLIC
  • 4 SLICED GREEN CHILI
  • 1 CUP SPRING ONION
  • 1 CUP SPRING ONION LEAVES
  • 1 T/S BIG MUSTARD SEEDS
  • 1 T/S SPLIT BLACK GRAM
  • 1/2 T/S ASAFOETIDA
  • 1 T/S LEMON JUICE
  • 3 T/S OIL
  • 1/2 CUP FRESH CORIANDER
  • SALT TO TASTE
METHOD

  •  HEAT A PAN. ADD OIL AND TEMPERING WITH MUSTARD,SPLIT BLACK GRAM,  ASAFOETIDA AND STIR IT WELL. ADD CRUSHED GARLIC & CHILI. AGAIN TOSS  IT WELL.
  •  ADD SPLIT GREEN GRAM OR MUNG DAL AND MIX IT WELL.NOW ADD GRATED CARROT & CABBAGE AGAIN MIX IT WELL THEN ADD SPRING ONION AND AGAIN MIX IT WELL.
  • ADD SALT TO TASTE. NOW ADD SPRING ONION LEAVES. ADD LEMON JUICE AND FINISHED IT CORIANDER.


            ##LET'S FOLLOW THIS RECIPE STEP BY STEP##


STEP 1:-
TAKE A PAN. ADD 3 T/S OIL AND HEAT IT . THEN ADD MUSTARD SEEDS IN IT.

STEP 2:-
ADD SPLIT BLACK GRAM (URAD DAL) AND STIR IT. AFTER THAT ADD ASAFOETIDA IN IT.

STEP 3:-
ADD CHILI & GARLIC AND TOSS IT WELL.

STEP 4:-
NOW ADD SPLIT GREEN GRAM (MUNG DAL) IN IT.

STEP 5:-
TAKE GRATED CARROT & CABBAGE ADD IT IN A PAN.

STEP 6:-
STIR IT WELL.

STEP 7:-
ADD WHITE PART OF SPRING ONION.

STEP 8:-
ADD SALT TO TASTE.

STEP 9 :-
MIX IT WELL.

STEP 10:-
ADD SPRING ONION LEAVES.

STEP 11:-
ADD LEMON JUICE.

STEP 12:-
ADD FRESH CORIANDER LEAVES IN IT.


STEP 13:-
MIX IT WELL

    ####@@@  SERVE IT WITH STEAMED RICE @@@####


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