You are here

Hot And Sour Vermicelli

Veggie.Lover's picture
Ingredients
  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
Directions

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

Cuisine: 
Asian
Method: 
Boiled

Rate It

Your rating: None
4.17
Average: 4.2 (15 votes)