Monday, October 12, 2009
Kabuli chenna - 1 cup
Green chillies - 2
Mango or Lemon
Coconut - 1 tsp grated
Soak the chenna overnight for at least 6 to 8 hours. Add salt and pressure cook till soft but not mushy. Drain the water and keep aside.
In a kadai, pour a teaspoon of oil, add mustard seeds and when it splutters, add curry leaves, finely chopped green chillies and put the cooked and drained chenna. Stir well till it becomes dry and void of water. Switch off the flame. Add finely chopped mango pieces or a teaspoon of lime juice (either of the one). Add grated coconut and finely chopped coriander leaves.
Very tangy and a full meal by itself.
It's true that we don't know what we've got until we lose it, but it's also true that we don't know what we've been missing until it arrives