For 6 to 8 people
Ingredients
300g mung
beans
4 cloves
garlic
The leaves
of celery and carrots
2 L of water
400g onions
250g carrots
1 kg
zucchini
Wakame
seaweed - 2 pieces the size of a postage stamp
1 tablespoon
ghee butter
Curry, chilli
pepper, pepper and salt
Procedure
Soak mung beans over the night. Put mung bean, garlic, leaves
of celery and carrots in a pot and pour 2 litres of water. Cook in a pressure
cooker for 30 minutes. Soak wakame seaweed for 15 minutes.
After the beans are cooked, put ghee butter in a separate
pot and fry curry and chilli on it. Add onion cut into small cubes, grated
zucchini, carrots and some water in which beans were cooked. Cook for about 15
minutes. Then add the cooked beans and the rest of water. Boil for 15 minutes.
Season according to taste.
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