“With a little ghee on top, you don’t need anything else,” wrote chef Nikita Kamdar on Instagram while sharing the recipe.
It may be the last day of Paleuthian, an eight-day festival that celebrates the virtues of compassion and forgiveness, but that doesn’t mean you can’t enjoy the delicious food prepared at this time of year.Special thanks to Chef Meghna Kamdar for the delicious food recipe Something that can be prepared in no time.
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This dish is a favorite during festivals celebrated mainly by the Jain Shwetambar community. “Actually, one of my viewers asked me to make this yesterday, which made me want these Kattammuns,” she wrote on Instagram, sharing the detailed recipe.
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“We Jains do not eat during Paryushan. green Or vegetables. So I replaced lemon and green chillies with curds and all the spices.You have to try these dahi-wale khatta moong ki sabzi.And with a little ghee on top, you don’t need anything else ‘ she added.
How to make
material
1 cup – raw Mungsoak for 20 minutes
1 cup – curd, slightly sour
1/2 tbsp – besan
water
oil
mustard seed
cumin seeds
Asafoetida
Chili powder
coriander power
turmeric powder
salty
Method
* Pressure cook 1 cup of mung (soaked for 20 minutes) with a pinch of salt (3 whistles).
*Take 1 cup curd (slightly sour) and dilute with 1/2 tablespoon besan
*Put oil, mustard seeds and cumin seeds in a wok
*When it crackles, add asafoetida (hin), chili powder, coriander powder, and turmeric powder.
*Add a little water
* Then the card and besan mixture
*Cook for 5 minutes on medium heat.
*Finally add the pressure-cooked moong.
*If it is not enough, add water and cover with a lid and simmer for about 5 minutes.
“Hattamun i am ready. Enjoy with rice, roti and kakula,” she said. Add a little ghee on top to make it more flavorful.
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