- Method : take all the above pulses/dal and wash them nicely with water. Soak them for 4 to 5 hours or overnight. now in the morning drain out all the water from the dal and add salt , jeera, hing/asafetida and garlic paste chilly powder and turmeric to it
- And grind it to rough paste.Now your Sandge mixture is ready. Take a sheet of plastic paper or start or grease a plate with oil now take some mixture in your fingers and start making small sandge on the plastic sheet or thali.
- the said Sandge need to be sundried for atleast 4-6 hours. once the upside is dried nicely it should be flipped and dried. these should be dried inhot sun for atleast 2 days.Once dried completely you can store it in airtight containers.
- It's shelf life is 1 year. Now procedure for making curry . Take some oil in a pan . Add jeera, ginger garlic paste to it. Then add tej patta and tomato and roasted onion paste to it . Add chilly powder, turmeric, coriander paste, salt to it. Add water an
- Bring to a boil. Now add fried 1/2 cup dry Sandge to the gravy/curry. Simmer it for 2 min. Now turn down the heat and Sandge curry is ready to serve with roti, chapati or rice.
- Served with rice kurdai, papad
SANDGE curry
By Priya Vaity
Apr, 18th
680
Servings
4 persons
Cook Time
20 minutes
Ingredients
4
- 6
Ingredients
- Moong dal, chana dal , black eye beans, urad da ,
- Salt
- Haldi, jeera, turmeric
- Hing
- Garlic
- Chilly powder
Instructions
Notes/Tips
Quick and easy summer recipe. Stored for rainy and winter.
