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Recent coriander is tough to return by throughout summer time and when out there, its exorbitantly priced. My vegetable vendor who provides recent greens, grown in his small farm, introduced 2 bunches of recent coriander. Delighted, I put my favourite herb to make use of by the use of a simple breezy chutney to go along with our morning breakfast, Dosa. Makes for an exquisite facet with tiffins like dosas and idlis.
Coriander Roasted Dal Chutney Recipe
Prep & Cooking: 10 mts
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1 1/4 cups chopped recent coriander leaves, packed
2 inexperienced chillis (slit lengthwise)
2 tbsps roasted channa dal/bhuna chana/dalia
2 tbsps grated coconut
salt to style
2 tsps oil
1 Warmth oil in a vessel, add inexperienced chillis and saute for a mt. Take away from vessel and maintain apart. In the identical vessel add the coriander leaves and saute for 3-4 mts. Take away from warmth and funky.
2 Grind the roasted chana dal, coriander leaves, inexperienced chillis, coconut and salt to a paste, including little water. Take away onto a serving bowl and serve with tiffins like Dosa or Idli.
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