Rice with Molaghootal, Dry Neem flower Pachdi & papad

Name: Rice with Molaghootal, Dry Neem flower Pachdi & papad
Yield: 4 servings
Cuisine: Indian
Ingredients: For Molaghootal:; 1/2 small cabbage; 1 cup peas; to taste Salt; To grind:; 1/2 cup grated coocunt; 1/2 cup moong dal; 2 tsp jeera; 4 red chillies; 2 tsp raw rice; 1 tsp pepper; For Seasoning :; 1 tsp mustard seeds; 1/2 cup urad dal; Handful Curry leaves to decorate; For Dry Neem leaf Pachadi:; 1 small lemon size tamarind, salt to taste; For Seasoning:; 3 tablespoons gingili oil; 2 tablespoons Dry Neem flowers; 1 pinch asafoetida; 1 tsp turmeric powder; 2 tbs sambhar powder; 1 tsp Urad dal (optional)

lalitha @cook_11724069

Molaghootal
#Week2of5

lalitha @cook_11724069

Molaghootal
#Week2of5

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Ingredients

15 mts

4 servings

For Molaghootal:
1/2small cabbage
1 cuppeas
to tasteSalt
Togrind:
1/2 cupgrated coocunt
1/2 cupmoong dal
2 tspjeera
4red chillies
2 tspraw rice
1 tsppepper
ForSeasoning :
1 tspmustard seeds
1/2 cupurad dal
HandfulCurry leaves to decorate
ForDry Neem leaf Pachadi:
1small lemon size tamarind, salt to taste
ForSeasoning:
3 tablespoonsgingili oil
2 tablespoonsDry Neem flowers
1 pinchasafoetida
1 tspturmeric powder
2 tbssambhar powder
1 tspUrad dal (optional)

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Steps

15 mts

1

First give 2 whistles of moong dal, cabbage and peas & salt in the pressure cooker.
2

Meantime grind jeera, red chillies, pepper, raw rice with coconut.
3

Mix the ground paste with the dal and vegetables.
4

Boil for 5 minutes.
5

Season it with mustard seeds, urad dal and curry leaves and pour it into the mixture. Your molaghootal is now ready to eat.
6

Dry Neem leaf Pachadi : Squeeze tamarind pulp by adding water. Then add Sambar powder & salt in the tamarind, eep it in gas for 10 minutes. Let the smell go. Then put gingili oil in a Kadai, add neem flower, let it get fried nicely. Then add all the seasonable ingredients. Pour it in tamarind pulp. Your Neem leaf Pachadi is ready to eat.
7

You can fry or dry roast the papad for side dish.