Kadle bajeel

Name: Kadle bajeel
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 tsp coriander seeds; 2 tsp cumin seeds; 1 tsp mustard seeds; 10 curry leaves; 1/2 tsp turmeric powder; 3 dried byadagi chillies; 1 tsp kashmiri red chilli powder; 1,1 /2 tbsp oil/coconut oil; 4 curry leaves; 1 red chilli; 1/2 tsp mustard seeds; 1/2 tsp splits black chana; 1 cup onion chopped finely; 2 cup thin poha; 3/4 cup freshly grated coconut; 1/4 cup jaggery grated; 1 tsp ghee; 4 tbs milk; 2 tsp spice mix; 2 cup black chana; 2 tbsp freshly grated coconut; 1.5 tsp spice mix; to taste Salt

Chhaya Raghuvanshi @cook_14185032

Mysore

#morningbreakfast
Post 2

This is typical mangloria breakfast dish.

#morningbreakfast
Post 2

This is typical mangloria breakfast dish.

Chhaya Raghuvanshi @cook_14185032

Mysore

#morningbreakfast
Post 2

This is typical mangloria breakfast dish.

#morningbreakfast
Post 2

This is typical mangloria breakfast dish.

Saved

Ingredients

4 servings

For spice mix
4 tspcoriander seeds
2 tspcumin seeds
1 tspmustard seeds
10curry leaves
1/2 tspturmeric powder
3dried byadagi chillies
1 tspkashmiri red chilli powder
For tempering
1,1/2 tbsp oil/coconut oil
4curry leaves
1red chilli
1/2 tspmustard seeds
1/2 tspsplits black chana
1 cuponion chopped finely
For bajeel or poha
2 cupthin poha
3/4 cupfreshly grated coconut
1/4 cupjaggery grated
1 tspghee
4 tbsmilk
2 tspspice mix
For the kadle or black chana
2 cupblack chana
2 tbspfreshly grated coconut
1.5 tspspice mix
to tasteSalt

Saved

Steps

1

In heavy bottom pan dry roast chillies, on medium flame, keep aside
2

To the same pan add coriander seed and dry roaste them till they smell fragrant, take care not to burn them, set aside.
3

Next dry roast cumin seeds, once done dry roast the curry leaves.
4

When roasted ingredients have cooled a bit add them in spice grinder, also add turmeric powder, red chilli powder, grind them to a fine powder.
5

To make the tempering and chana- in the pan heat the oil keep the flame on medium flame. When oil heat up add the mustard seeds, once the seeds begin splutter, lower the flame add black gram, cook it till it turn golden brown. Now add chilli and curry leaves.
6

Add the onions and cook it till translucent, add a dash of salt to ensure that the onions cook evenly.
7

Once onion done take 2.5 tbs mix and keep it in separete bowl, lower the flame and add 1.5 tsp of spice mix add the boiled chana, adjust the salt. Sprinkle 2 tbs grated coconut and mix well. Keep aside
8

To make poha- take a bowl add thin poha, freshly grated coconut, jaggery,2 tbs milk, 2 tsp spice mix and 2.5 tbs onion mix, mix well using your hand, be sure to coat all the flaxes well with the spice, finally stir in a little ghee.
9

To assemble - in a bowl or plate add spiced chana and sweet and spiced poha mix, serve hot with tea or filter coffee.