A tasty bengal gram curry
INGREDIENTS
Bengal gram black - 1 cup/200 gm
Tomato - 3
Onion - 1
Oil - 3 tablespoon
Methi leaves - a handful
Water 4 - 5 cups
Potato - one half of a medium
Greenchilly - 5
Garlic cloves - 4
Salt - 1 teaspoon
Mustard - ½ teaspoon
Asafetida - pinch
Chilly flakes - 1 and ½ teaspoon
Turmeric - ½ teaspoon
Coriander powder - 2 teaspoon
Garam masala - 1 teaspoon
PREPARATION
Crush garlic
Chop onion, tomato
Chop methi leaves
Chop potato ½ inch sizes
Wash Bengal gram and soak in very hot water for 3 hours.
In a pressure cooker add Bengal gram with water, potato, green chilly, tomato, turmeric and 1 teaspoon oil and close the lid.
Put on flame and cook up to 2 whistles, and lower the flame, cook 15 minutes more.
Heat a pan add oil, when it is hot add mustard seed, when it splutter add onion, garlic sauté well,
Lower flame add asafetida, chilly flakes, coriander, garam masala sauté 2 seconds
Add methi leaves and sauté, add teaspoons of water for not to burn masala
And add to cooked Bengal gram.
If need more water, add water to the same pan and boil and add to gram curry.
Cook the Bengal gram once again for 1 whistle; it will add more taste to the curry.
And serve in a serving dish.
Bengal gram black - 1 cup/200 gm
Tomato - 3
Onion - 1
Oil - 3 tablespoon
Methi leaves - a handful
Water 4 - 5 cups
Potato - one half of a medium
Greenchilly - 5
Garlic cloves - 4
Salt - 1 teaspoon
Mustard - ½ teaspoon
Asafetida - pinch
Chilly flakes - 1 and ½ teaspoon
Turmeric - ½ teaspoon
Coriander powder - 2 teaspoon
Garam masala - 1 teaspoon
PREPARATION
Crush garlic
Chop onion, tomato
Chop methi leaves
Chop potato ½ inch sizes
Wash Bengal gram and soak in very hot water for 3 hours.
In a pressure cooker add Bengal gram with water, potato, green chilly, tomato, turmeric and 1 teaspoon oil and close the lid.
Put on flame and cook up to 2 whistles, and lower the flame, cook 15 minutes more.
Heat a pan add oil, when it is hot add mustard seed, when it splutter add onion, garlic sauté well,
Lower flame add asafetida, chilly flakes, coriander, garam masala sauté 2 seconds
Add methi leaves and sauté, add teaspoons of water for not to burn masala
And add to cooked Bengal gram.
If need more water, add water to the same pan and boil and add to gram curry.
Cook the Bengal gram once again for 1 whistle; it will add more taste to the curry.
And serve in a serving dish.