Saturday, December 17, 2011
1 cup chana dal
1 cup udad dal
What next ? Wash well and soak for a minimum of 4 hrs. Grind to fine paste with very little water. Salt to taste. Add 1 inch grated ginger, 2 finely chopped green chillies, pinch of asafoetida. Grease pan, pour dosa batter (about 4 tbsp full), cover and cook. Toss it, do the same for the other side.
100g cashewnuts (peeled, soaked overnite)
50g string beans (1/2 inch pcs)
50g french beans (1/2 inch pcs)
50g gherkins (cut long)
50 g peas (shelled)
250 g sweet potato (peeled and diced)
100g Ridge gourd (peeled and diced)
100g pumpkin (pref green raw variety, peeled and diced)
Half coconut grated, milk extracted (set aside concentrated milk), add warm water and extract another round of coconut milk ( diluted one to be kept separate)
Method : Cook Set A in little water (do not pressure cook). When almost done add Set B. Add diluted coconut milk. Add 2 split green chillies and cook until done. Then add concentrated coconut milk, salt to taste and bring to a boil. Add jeera (cumin) seasoning. Yogiratna/ Valval is ready to be relished with a freshly made bowl of rice.