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Friday, June 22, 2012

Vallarai Keerai Paruppu / Asian Penny worts Lentils

Vallarai Keerai Paruppu / Asian Penny worts Lentils:


Vallarai / Asian Penny worts  leaves– 1 cup
Toor dhal – ½ cup
Onion – 1
Garlic – 3 cloves
Green chilli – 1
Turmeric – ½ tsp
Salt – to taste

For Tempering:

Ghee – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Red chillies - 2


Wash the lentils (toor dhal) and vallarai nicely with water.
Chop vallarai into small pieces.

Pressure cook toor dhal with turmeric, water and teaspoon of oil.
In a pan heat ghee and add mustard, wait till it crackles.
Add cumin seeds, red chilli, onions, garlic and sauté till onion turns pink.
Add vallarai keerai, close the pan with a lid and wait till its cooked.
Now add cooked lentils, salt and mix well. Wait for one boil and turn off the stove.

Serve it with hot steamed riceJ  See you in another Green recipe!

1 comment:

  1. I tried this today and it came out very well.. Thanks a lot.