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Main Ingredients | Split pigeon pea, Brinjals |
Cuisine | Tamil Nadu |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1/2 cup split pigeon pea
- 2 brinjals, cubed
- Salt to taste
- 1 1/2 tablespoons tamarind pulp
- 4 tablespoons oil
- 1/2 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 3 red chillies
- A pinch of asafoetida
- 2 tablespoons scraped fresh coconut
- 1/4 teaspoon mustard seeds
- 1 teaspoon split black gram skinless (dhuli urad dal)
- 1 teaspoon split Bengal gram (chana dal)
Method
- Cook the brinjal cubes with a little salt and water. Drain the excess water and add the tamarind juice. Cook the tuvar dal separately in a cup of water.
- Heat two teaspoons of oil in a pan and sauté coriander seeds, peppercorns, red chillies and asafoetida till a nice aroma is given out and grind into a paste along with scraped coconut.
- Add this to the brinjals and bring to a boil. Mash the cooked tuvar dal with salt and add to the koottu. Mix all the ingredients well and bring to a boil. Heat the remaining oil, add mustard seeds.
- When they crackle add urad dal and chana dal. When the dals turn light brown, add to the vegetable mixture. Stir well and serve hot.
Nutrition Info
Calories | 1125 |
Carbohydrates | 87.8 |
Protein | 29.6 |
Fat | 72.8 |
Other Fiber | 26 gm |
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