Wednesday, 18 July 2018


1 cup  dry couscous
1.5 cup - water
1  onion finely chopped
1/4 cup - peas
1/4 cup carrot finely chopped
1 lemon 
8-10  curry leaves
2 green chillies
2 tbsp vegetable oil
a pinch of asafotida powder
1 tsp  mustard Seeds
1 tsp urad Dal
1/2 tsp black pepper powder or as per taste
salt to taste

Method (vidhi);
  1. Heat a non-stick pan and add 2 tbsp of vegetable oil.
  2. Add asafotida powder then mustard seeds and let them splutter.
  3. Add urad dal, curry leaves and finely-sliced green chilies. Saute until the dal turns light brown.
  4. Add thinly sliced onions and stir until they turn transparent.
  5. Add chopped carrots with the peas.
  6. Add salt, and pepper powder and mix well.
  7. Add water and boil for a few minutes.
  8. Add the couscous and lemon juice mix well, turn the heat off and cover with lid until all the water is absorbed. Fluff with the help of a fork.
  9. Serve hot or cold.

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