Hot And Sour Vermicelli Recipe
Ingredients
| Chana dal | 1 Cup (16 tbs) | |
| Cashew nuts | 1/2 Cup (16 tbs) | |
| Coriander seeds | 2 Tablespoon (Masala to grind:) | |
| Red chillies, 6 to 8 | ||
| Chana dal | 1 Teaspoon (Masala to grind:) | |
| Urad dal | 1 Teaspoon (Masala to grind:) | |
| Fenugreek, a pinch | ||
| Onions | 2 , chopped (For baghar:) | |
| Mustard seeds | 1/2 Teaspoon (For baghar:) | |
| Asafoetida, a big pinch | ||
| Vermicelli | 200 Gram (For baghar:) | |
| Tamarind (amali), 1 ball (15 gms) | ||
| Turmeric | 1 Teaspoon (For baghar:) | |
| Coconut | 1/4 , grated (For baghar:) | |
| Pepper | 1/4 Teaspoon (For baghar:) | |
| Cinnamon pieces | 2 (For baghar:) | |
| Cloves | 3 (For baghar:) | |
| Meetha neem leaves, 1 sprig | ||
| Oil, 3 to 4 tablespoons | ||
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.
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.
Chef
