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Hot And Sour Vermicelli

Veggie.Lover's picture
  Chana dal 1 Cup (16 tbs)
  Cashew nuts 1⁄2 Cup (8 tbs)
For masala
  Coriander seeds 2 Tablespoon
  Red chilies 8
  Chana dal 1 Teaspoon
  Urad dal 1 Teaspoon
  Fenugreek 1 Pinch
For baghar
  Onions 2 , chopped
  Mustard seeds 1⁄2 Teaspoon
  Asafoetida 1 Pinch
  Vermicelli 200 Gram
  Tamarind 15 Gram (1 Ball)
  Turmeric 1 Teaspoon
  Coconut 1⁄4 , grated
  Pepper 1⁄4 Teaspoon
  Cinnamon pieces 2
  Cloves 3
  Curry leaves sprig 1
  Oil 4 Tablespoon

Heat about 1/2 teaspoon oil in a pan.
Add one teaspoon chana dal.
When it turns slightly brown, add urad dal.
After one minute, add rest of the ingredients for masala except turmeric.
Fry masala on low heat till coconut turns light brown.
Add turmeric and grind masala to a fine paste.
Soak tamarind in three tablespoons water and extract juice.
Boil one cup chana dal in salted boiling water.
When it is soft, add cashewnuts.
Cook till both are tender.
Drain extra water.
Combine cooked dal, ground masala and tamarind.
Heat oil in a pan.
Fry neem leaves, mustard seeds and asafoetida.
Add chopped onion and fry for five minutes.
Add dal mixture.
Set aside.
Just before serving, cook vermicelli in salted boiling water (taking care not to over-cook) and pour in a colander to drain.
Warm up the dal mixture.
Add vermicelli and mix gently.
Garnish with chopped coriander leaves and grated coconut.
Sprinkle lemon juice.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3207 Calories from Fat 1346

% Daily Value*

Total Fat 157 g241.5%

Saturated Fat 46.7 g233.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 114.1 mg4.8%

Total Carbohydrates 370 g123.4%

Dietary Fiber 87.5 g349.9%

Sugars 60.3 g

Protein 102 g204.1%

Vitamin A 22.1% Vitamin C 251%

Calcium 58.1% Iron 152.4%

*Based on a 2000 Calorie diet

Hot And Sour Vermicelli Recipe