Dry roast moong dhal until slightly browned, set aside
with raw rice.Pressure cook rice and moong dhal with 4
cups of water for 3-4 whistles until mushy.
While the pressure is releasing, heat a tablespoon of
ghee in a small pan, add in the cashew nuts and roast on
low heat until lightly browned.
Next add in a teaspoon of cumin seeds, 2 teaspoons of crushed black pepper, a tablespoon of grated ginger, few curry leaves. Turn off the heat and stir all the ingredients in the remaining heat.
Once the pressure has released from the cooker, we will add in the prepared seasoning into the rice along with little hing and salt, give a quick stir into the rice until well
Gotsu recipe
Heat a pressure cooker with oil and splutter mustard seeds
add jeera and curry leaves.
Add the finely chopped onions and sauté till the onions
turn translucent and then the tomatoes, stir and cook
until the tomatoes are well cooked and mushy.
Add the coriander and sambar powder, 1 cup of water and
season with salt.
Let the mix simmer for 10 minutes with the lid closed.
Add moong dal,salt and required water.Pressure cook in low
flame for one whistle.
Sim until the sambar consistency is reached.
Switch off the flame add coriander leaves and serve the
Tomato Gotsu with pongal
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Dry roast moong dhal until slightly browned, set aside
with raw rice.Pressure cook rice and moong dhal with 4
cups of water for 3-4 whistles until mushy.
While the pressure is releasing, heat a tablespoon of
ghee in a small pan, add in the cashew nuts and roast on
low heat until lightly browned.
Next add in a teaspoon of cumin seeds, 2 teaspoons of crushed black pepper, a tablespoon of grated ginger, few curry leaves. Turn off the heat and stir all the ingredients in the remaining heat.
Once the pressure has released from the cooker, we will add in the prepared seasoning into the rice along with little hing and salt, give a quick stir into the rice until well
Gotsu recipe
Heat a pressure cooker with oil and splutter mustard seeds
add jeera and curry leaves.
Add the finely chopped onions and sauté till the onions
turn translucent and then the tomatoes, stir and cook
until the tomatoes are well cooked and mushy.
Add the coriander and sambar powder, 1 cup of water and
season with salt.
Let the mix simmer for 10 minutes with the lid closed.
Add moong dal,salt and required water.Pressure cook in low
flame for one whistle.
Sim until the sambar consistency is reached.
Switch off the flame add coriander leaves and serve the
Tomato Gotsu with pongal
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