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Wednesday, 15 October 2014

LENTIL SANDWICH


DAL SANDWICH/LENTIL SANDWICH


BREAD SLICES-8
CHAAT MASALA
TOMATO KETCHUP AS PER NEEDED

FOR DAL

TOOR DAL/PIGEON/ARHAR DAL-1/4 CUP
MOONG DAL-2 TBLSP
SALT AS PER NEEDED
 TURMERIC POWDER-1/4 TSP
 RED CHILLY POWDER-1/2 TSP
WATER 1/2 TO 1 CUP WATER

 FOR TEMPERING THE DAL

OIL/GHEE- 1/2 TBLSP
MUSTARD -1 TSP
DRY RED CHILLY-1
GARAM MASALA-1/2 TO 1 TSP


FOR FILLING

 POTATOES-4-5 SMALL ONES
CHILLI POWDER-1/2 TSP
TURMERIC POWDER1/4 TSP
AMCHUR/ DRY MANGO POWDER-1/4 TSP
SALT AS PER NEEDED

FOR GARNISHING

SEV(SAVOURY  CHICKPEA FLOUR RIBBONS) -1/4 CUP
ONION-1

METHOD

1.WASH ,CLEAN AND PRESSURE COOK THE DAL.

2.ONCE DONE TRANSFER IT TO A PAN,  MASH IT WELL AND ADD SALT, TURMERIC POWDER,CHILLY POWDER AND WATER.GIVE IT  A MIX .

3.BRING IT TO A BOIL AND MAKE IT TO  A THICK GRAVY- LIKE  CONSISTENCY.

4.NOW DO THE TEMPERING,POUR IT INTO THE DAL ,MIX WELL AND  KEEP ASIDE.

5..PRESSURE COOK,PEEL AND MASH POTATOES IN A MIXING BOWL .

6.SPRINKLE   SALT,DRY MANGO POWDER ,CHILLI POWDER AND TURMERIC POWDER.MIX WELL.

7.DIVIDE IT INTO FOUR EQUAL PARTS.MAKE FOUR CUTLETS/PATTICES OUT OF IT AND KEEP ASIDE.

8.TAKE THE BREAD SLICES

9. APPLY TOMATO KETCHUP ,PLACE ONE CUTLET ABOVE IT, SPRINKLE CHAAT MASALA. PLACE THE SECOND SLICE .DO THE SAME WITH REST 3   SETS OF BREAD  SLICES.

10.ARRANGE THEM ON A PLATE AND POUR DAL LIBERALLY  OVER IT.

11.GARNISH WITH FINELY CHOPPED ONIONS AND SEV..:)

NOTES: YOU CAN USE  DAL/ LENTIL OF YOUR CHOICE
           
           :YOU CAN EVEN ADD GINGER GARLIC PASTE,ONIONS AND TOMATOES ALONG               WITH GARAM  MASALA,SAUTE AND ADD INTO THE DAL.
         
           :INSTEAD OF SAUCE YOU CAN ALSO USE CORIANDER CHUTNEY ,SWEET                            TAMARIND CHUTNEY ETC

DAL SANDWICH
     
PIGEON PEA                 
       
GREEN GRAM DAL
               
SEV







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