250 g (9 oz) Cucumber (khira), small, diced
1 tsp (5 ml) Vegetable oil
a pinch Asafoetida (hing)
1 tbsp (25 g) Bengal gram (chana dal), roasted
1 tbsp (15 g) Groundnuts (moongphalli), roasted, chopped
1 tbsp (4 g) Coconut (nariyal), fresh, grated
1 tsp (2 g) Sesame (til) seeds, roasted
2 Green chillies, finely chopped
1/2 tsp (1 1/2 g) Sugar
Salt to taste
1 tsp (5 ml) Vegetable oil
a pinch Asafoetida (hing)
1 tbsp (25 g) Bengal gram (chana dal), roasted
1 tbsp (15 g) Groundnuts (moongphalli), roasted, chopped
1 tbsp (4 g) Coconut (nariyal), fresh, grated
1 tsp (2 g) Sesame (til) seeds, roasted
2 Green chillies, finely chopped
1/2 tsp (1 1/2 g) Sugar
Salt to taste
method
1. Heat the oil in a pan; add asafoetida and Bengal gram; saute for 2 minutes.
2. In a large bowl, mix groundnuts, coconut, sesame seeds, green chillies, sugar, and salt together.
3. Mix in the Bengal gram-asafoetida mixture and cucumber. Adjust seasoning and serve.
2. In a large bowl, mix groundnuts, coconut, sesame seeds, green chillies, sugar, and salt together.
3. Mix in the Bengal gram-asafoetida mixture and cucumber. Adjust seasoning and serve.
serving amount
serves: 3 - 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
