1. Left over boiled rice - 2 cups
2. 2 large tomatoes pureed in a blender
3. Salt as per taste
4. Oil- 1 tbs
5. Mustard seeds- 1/2 tsp
6. Chana Daal washed and drained - 1 tbs
7. Curry patta chopped
8. Hing - a pinch
9. Red chilly powder - 1/8th tsp
2. 2 large tomatoes pureed in a blender
3. Salt as per taste
4. Oil- 1 tbs
5. Mustard seeds- 1/2 tsp
6. Chana Daal washed and drained - 1 tbs
7. Curry patta chopped
8. Hing - a pinch
9. Red chilly powder - 1/8th tsp
METHOD
1. In a small karhai or a fry-pan, heat 1 tbsp of oil.
2. Add Chana Daal and fry till it becomes golden brown.
3. Add Mustard seeds, heeng, red chilly powder and curry patta.
4. Add pureed tomatoes and salt and stir till it changes colour.
5. Add rice and mix well. Reduce the heat to minimum and let it remain for 5 minutes or until it becomes dry and tomatoes change colour.
1. In a small karhai or a fry-pan, heat 1 tbsp of oil.
2. Add Chana Daal and fry till it becomes golden brown.
3. Add Mustard seeds, heeng, red chilly powder and curry patta.
4. Add pureed tomatoes and salt and stir till it changes colour.
5. Add rice and mix well. Reduce the heat to minimum and let it remain for 5 minutes or until it becomes dry and tomatoes change colour.
TIPs & TRICKs
You may like to chop onions, ginger, tomatoes etc., whenever you have time, and put them in the freezer in a Ziploc bag or an air-tight vessel. You can take them out whenever you need them without wasting time.
You may like to chop onions, ginger, tomatoes etc., whenever you have time, and put them in the freezer in a Ziploc bag or an air-tight vessel. You can take them out whenever you need them without wasting time.
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