Tuesday, January 26, 2010

Channa dal with sabudana kheer

Guest author: Gauri Karmali


1 cup channa dal/bengalgram dal
Half handful of sabudana/sago
1/2 coconut's extracted milk
1/2 cup jaggery - adjust jaggery as per taste
Pinch of ealichi powder

Soak channa dal for about 8-10 hrs. Soak the sabudana. Pressure cook the channa dal. Mix the channa dal, jaggery, sabudana and coconut milk and boil for sometime. Do not overcook as when it cools it becomes very thick. Add elaichi powder, dry fruits and serve hot.

This is her seventh entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog

No comments:

Post a Comment