Thursday, 5 September 2013

MANIK MOTI


MANIK MOTI

 INGREDIENTS

Chana dal / Split bengal gram
1 cup
Sago / Sabudana soaked
½ cup
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Green chillies
1 – 2 nos
Garlic
3 – 4 cloves
Curry leaves
 1 sprig
Onion chopped
1 no
Salt
T.T
Coriander leaves
4 – 5 sprigs
Scraped fresh coconut
2 – 3 tsp
Pomegranate seeds
2 – 3 tsp


METHOD:

1.       Soak the chana dal for 1 – 2 hrs. Strain out the water and coarse grind it with green chilli and garlic to make a coarse but paste like mix.

2.       Heat oil, add rai, jeera, Heeng and curry leaves. Add the onion and sauté till it is soft. Add in the ground paste and sauté and cook on medium heat till the chana dal paste is cooked well.

3.       Add in the soaked Sabudana and again cook for some time giving it 1 steam till the Sabudana has turned transparent. Add salt.

4.       Garnish with chopped coriander leaves, scraped fresh coconut and pomegranate seeds.