Take 1 cup of Chana daal and soak it for 4-5 hours. Drain excess water. Add some green chillies as per taste, 2 tsp cumin seeds, salt to taste and 1 tsp sugar. Grind all this mixture coarsely in a grinder. After grinding, the consistency should be same as the batter for any kind of pakodas. So add water accordingly when grinding. Pour the entire batter into the tallest pressure-cooker-separator. Add 4 cups of finely chopped cabbage, 2-3 tsp oil, 2-3 tsp sesame seeds, 2-3 tsp gram flour(besan), and a pinch of bicarbonate soda. Mix thoroughly and steam in pressure cooker for 15 minutes. (Sometimes, the water content in vegetables is too much. In that case, steam for 30 minutes). Remove the separator from the cooker and let it cool completely. Cut into cubes. In a frying pan, add 4 tbsp oil and heat. Add mustard seeds and wait till they splutter. Now add asfoetida(hing), and turmeric powder. Carefully add all cut cubes and mix softly so that there is minimum breakage. Let the gas be on low and keep turning occasionally for 5 minutes. Now the cabbage bars are ready to serve. Garnish with dry/fresh grated coconut and chopped cilantro before serving.
No comments:
Post a Comment