Vellai karamani (my version of dal makkani using Black eye bean gravy) - Preparation time 20 mins
Innovation of this recipe is interesting. I soaked vellai karamani for making sundal but my husband called and told that he will be coming late. I thought if he takes sundal late night then taking dinner will get postponed so I thought of converting the sundal into some side dish for chappathi.
In hotel we used to take dal makkani for chapathi i liked the taste of makkani very much. So implemented that into blackeye bean. It came out well and tasty.
Ingredients:-
Blackeye beans - 50 gms or try out with two handful bean (Soak for 4 to 5 hrs)
Onion - 1 (chopped to small sq pieces)
Tomato - 1/2 or 1 according to your taste
Ginger - 1 inch size (chopped finely)
Small garlic pods - 8 to 10 (chopped finely)
Turmeric powder - 1/4 tsp
Salt - to taste
Green chili - 1
Red chili powder - 1 tsp
Sesame oil - 1 tbsp
Cumin seed - 1/2 tbsp
Garam masala powder - 1 tsp ( I used my home made masala for this )
Preparation method:-
Pressure cook the soaked black eye bean for 3 whistle with required amount of water. Mash slightly and keep
In a tawa add oil, cumin to splutter and onion. when onion slightly cooked in goes finely chopped ginger, garlic, turmeric powder, chili powder and tomato. Cook till tomato's raw smell goes off.
Add the excess water from the cooked black eye bean.
When it starts boiling add salt and slightly mashed bean along with the garam masala powder.
Leave this to boil for 10 mins. You can add water if you want the gravy to be little thin.
This will be tasty and goes well with chapathi.
Innovation of this recipe is interesting. I soaked vellai karamani for making sundal but my husband called and told that he will be coming late. I thought if he takes sundal late night then taking dinner will get postponed so I thought of converting the sundal into some side dish for chappathi.
In hotel we used to take dal makkani for chapathi i liked the taste of makkani very much. So implemented that into blackeye bean. It came out well and tasty.
Ingredients:-
Blackeye beans - 50 gms or try out with two handful bean (Soak for 4 to 5 hrs)
Onion - 1 (chopped to small sq pieces)
Tomato - 1/2 or 1 according to your taste
Ginger - 1 inch size (chopped finely)
Small garlic pods - 8 to 10 (chopped finely)
Turmeric powder - 1/4 tsp
Salt - to taste
Green chili - 1
Red chili powder - 1 tsp
Sesame oil - 1 tbsp
Cumin seed - 1/2 tbsp
Garam masala powder - 1 tsp ( I used my home made masala for this )
Preparation method:-
Pressure cook the soaked black eye bean for 3 whistle with required amount of water. Mash slightly and keep
In a tawa add oil, cumin to splutter and onion. when onion slightly cooked in goes finely chopped ginger, garlic, turmeric powder, chili powder and tomato. Cook till tomato's raw smell goes off.
Add the excess water from the cooked black eye bean.
When it starts boiling add salt and slightly mashed bean along with the garam masala powder.
Leave this to boil for 10 mins. You can add water if you want the gravy to be little thin.
This will be tasty and goes well with chapathi.
No comments:
Post a Comment