Kadle bajeel

Name: Kadle bajeel
Cuisine: Indian
Ingredients: For spice mix:; 4 tsp coriander seeds; 2 tsp cumin seeds; 1 tsp mustard seeds; 10 curry leaves; 1/2 tsp turmeric powder; 3 dried byadagi chilli; 2 kashmiri chilli; 11/2 tsp coconut oil/ any oil; 4 curry leaves; 1 kashmiri chilli; 1/2 tsp mustard seeds; 1/2 tsp split black gram; 1 cup onion finely chopped; 2 cups thin poha; 3/4 cup freshly grated coconut; 1.5 tsp spice mix; 1/4 cup jaggery; 1 tbsp ghee; 2 tbsp milk; to taste Salt; 2 Cups boiled black chana; 2 tbsp freshly grated coconut; 1.5 tsp spice mix; to taste Salt

Chhaya Raghuvanshi @cook_14185032

Mysore

#risenshine
Kadle bajeel is traditional manglorian breakfast. Very easy to make. very nutritious and healthy

Chhaya Raghuvanshi @cook_14185032

Mysore

#risenshine
Kadle bajeel is traditional manglorian breakfast. Very easy to make. very nutritious and healthy

Saved

Ingredients

Forspice mix:
4 tspcoriander seeds
2 tspcumin seeds
1 tspmustard seeds
10curry leaves
1/2 tspturmeric powder
3dried byadagi chilli
2kashmiri chilli
ForThe tempering
11/2 tsp coconut oil/ any oil
4curry leaves
1kashmiri chilli
1/2 tspmustard seeds
1/2 tspsplit black gram
1 cuponion finely chopped
For bajeel or poha
2 cupsthin poha
3/4 cupfreshly grated coconut
1.5 tspspice mix
1/4 cupjaggery
1 tbspghee
2 tbspmilk
to tasteSalt
Forthe kadle or chana
2 Cupsboiled black 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.