My MiL sent over some Dosa Batter. She has made it with Sabut Urad Dal which has the black outer skin. The dosa came out do crispy and perfect. The Husband wanted Masala Dose wala Aloo Palya. I wanted to be done with cooking for the day.. so 2hrs of kitchen time and whole days cooking is done.
I boiled the potatoes last night itself and made the sabzi today morning. The gap of almost 10-12 hrs between cooking and eating allows the simple carbs in the potatoes to form complex chains and become resistant carbs (fiber) which acts as a Prebiotic food for our Guts. I follow this principle almost on a daily basis when I make rice as well. I make the rice early morning irrespective of the time we will eat it. So there is a good 5-6 hrs gap between cooking and eating.
I also made Menthe Kaal Huli (Methi/ Fenugreek Seeds Sambar) to go with the dosa and later with rice for our lunch/dinner meal. I had soaked the Methi seeds to make Dosa batter but then I got batter from my MiL and the soaked seeds became sambar 😅
🌿 Menthe Kaal Huli 🌿
Fenugreek Seeds Sambar
🌿 Cook - 1/4 cup Toor Dal, 1/4 cup overnight soaked Fenugreek seeds, 2 cups Chopped veggies of choice (Carrots, Green Beans, Kholrabi, Ash Gourd, Capsicum etc), 1tsp Salt, 1tsp turmeric, 2 sprigs of Curry Leaves
🌿 Masala Paste - 1 med Onion, 1 tomato, handful of Coriander roots/stems, 1-2 Garlic pods, 1tbsp Tamarind Pulp, 1/2 cup Fresh Coconut, 1tbsp Sambar powder, 5-6 Dried red chillies, 1/2" Cinnamon
🌿 Once the Dal & Veggies are cooked, add the Masala paste, mix well and boil for 5 mins and simmer for 15 mins.
🌿 TEMPERING - Heat 1tbsp oil, add in 1tsp Mustard seeds, 1/2" grated ginger, 1sprig curry leaves, 2 red chillies broken into 2, 1/4tsp Hing.
🌿 Add tempering to the Sambar. Garnish with chopped coriander leaves.
Comments
Post a Comment