Tenali Double Horse - Vizianagaram

Ingredients 1/2 cup  tuvar dal (pigeon pea lentil), soaked for 30 minutes 2-3 bunches  spring onion 2-3 tbsp.  oil 1 tsp.  mustard seeds 1/4 tsp.  asafoetida 1  onion, chopped 1"  ginger, chopped 2-3  garlic cloves, chopped 1 sprig  curry leaves to taste  salt 1/2 tsp.  turmeric powder 1 tsp.  coriander powder 1 tbsp.  red chilli powder 1 tsp.  sambar powder 1  tomato, chopped 1 tsp.  coriander leaves, chopped Steps Pressure cook the soaked lentils along with the chopped spring onion and turmeric powder in 1 1/2 cups water for 5-6 whistles.     Heat oil in a pan & temper with mustard seeds. After it stops spluttering, add onion, curry leaves, ginger, garlic & asafoetida. Saute till light brown.     Add red chilli powder, sambar powder & coriander powder. Mix everything well.     Add th

Ingredients 1/2 cup  mangodi / vadi (dried lentil dumplings) 1/4 cup  green peas (I used frozen ones) 2-3 tbsp.  ghee / oil 1/2 tsp.  cumin seeds 1/4 tsp.  asafoetida 1 tsp.  ginger, grated 1-2  green chilies, chopped 1/2 tsp.  turmeric powder 1 tsp.  red chilli powder 1/2 tsp.  coriander powder 1/2  tsp. cumin powder to taste  salt 2-3  tomatoes, pureed 1/2 tsp.  garam masala powder 1/2 tsp.  kasuri methi crushed 2 tbsp.  coriander leaves, chopped Steps Heat ghee / oil in a pan and fry the mangodi till light golden in colour. Drain and pressure cook them in 1 cup water for 2-3 whistles.     Temper the same oil with cumin seeds & asafoetida. Saute for few seconds. Add the ginger and green chilies. Saute for a minute.     Add all the dry spices and mix well.     Then add the tomato puree & simme

Ingredients 1/2 cup  masoor dal (red lentils), soaked in water for 30 minutes 2 tbs  oil 1  onion, chopped 1 tbsp.  ginger-garlic paste 1  tomato, chopped 1/2 tsp.  turmeric powder to taste  salt 1 tsp.  cumin powder 1 tsp.  coriander powder 1/2 tsp.  garam masala powder 1 tsp.  panch phoron / cumin seeds 1 tsp.  garlic, chopped 1 tsp.  red chilli powder 1 tbsp.  coriander leaves Steps Heat 1 tbsp. oil and fry the onions till light brown. Add the ginger-garlic paste and saute for a minute.     Then add the tomatoes and all the dry spices.     Sprinkle some water & continue to fry on a medium flame till it is mashed.     Add the soaked dal and saute for a minute.     Add 1 1/2 cups water & pressure cook for 10 minutes on a medium flame after the first whistle.