Desi thaali

Name: Desi thaali
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Bunches chandaliya leaves; 2 Onions; 2-3 tomatoes; 8-10 Garlic cloves; as per taste Salt; 1 Teaspoon turmeric powder; 3-4 Tablespoons oil or ghee; For daal fry; 1 Bowl yellow moong daal; 1 Tomato; 1 Teaspoon turmeric powder; 1/2 Teaspoon cumin seeds; 1 Teaspoon gingergarlic paste; 2-3 tablespoons oil; For chutney; 1 Raw mango; 2 Medium onions; 2 teaspoons mint leaves; 1 Green chilli; as per taste Salt; For serving; as required Tomato roundals; as required Papad; as required Murabba or chundaa

divya tekwani @cook_13767492

Gujarat

#Week2of5
#lunch
#favouritelunchplatter
Chandaliya ( saag) , daal fry , raw mango chutney , sweet murabba , tawa roti and paapad. Also serve cold buttermilk .

divya tekwani @cook_13767492

Gujarat

#Week2of5
#lunch
#favouritelunchplatter
Chandaliya ( saag) , daal fry , raw mango chutney , sweet murabba , tawa roti and paapad. Also serve cold buttermilk .

Saved

Ingredients

1hour

4 servings

2 Buncheschandaliya leaves
2Onions
2-3tomatoes
8-10Garlic cloves
as per taste Salt
1 Teaspoonturmeric powder
3-4 Tablespoonsoil or ghee
For daal fry
1 Bowlyellow moong daal
1Tomato
1 Teaspoonturmeric powder
1/2 Teaspooncumin seeds
1 Teaspoongingergarlic paste
2-3 tablespoonsoil
For chutney
1Raw mango
2Medium onions
2 teaspoonsmint leaves
1Green chilli
as per taste Salt
For serving
as required Tomato roundals
as required Papad
as required Murabba or chundaa

Saved

Steps

1hour

1

Firstly wash and soak daal for 30 minutes
2

Meanwhile clean and wash chandaliya leaves 3 - 4 times thoroughly and than pressure cook for 2-3 whistles with one sliced onion and salt, 1 glass of water. Drain excess water and keep aside for cooling.
3

Now finely chop the onions for chandaliya and chutney too.
4

Now pressure cook the daal with some turmeric powder and salt to taste. Let it cool down then blend it with hand blender add some water and keep aside.
5

Take a deep pan, heat oil or ghee, add finely chopped garlic let it turn brown, than onions and saute for few minutes on low flame. Once the colour changes add tomatoes and green chillies let it cook. Add salt, red chilli, turmeric powder and amchur powder. Mix well.
6

Roughly mash he boiled leaves with hands and than add it to the pan. Cook on high to low flame for few minute. Mix well. check seasoning And let it simmer on low flame for 2 - 3 minutes untill cooked.
7

Now take a small pan heat oil, put cumin seeds, asoefetida and one tomato s puree. Let it cook fo 2-3 minutes and add to the boiled daal.
8

For chutney peel, clean, wash and chop the raw mango.
9

Add onions, finely chopped rawMango, finely chopped green chilli and mint leaves in a mortar or mixer grinder. And make a chutney. Season with salt and red chlli powder and garnish with mint leaves. refregerate for some time.
10

Prepare roti, papad and serve with hot.