Masala Recipe

Masala Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
3 Medium-sized: potatoes,
1/8 tsp: Oil,
1 tsp: Mustard seeds,
1 tsp: Yellow split peas,
1 tsp: Blackgram dal,
3 Medium-sized: onions,
1/2 cup: Water,
2 Cloves: garlic,
1: Tomato,
1 tsp: Turmeric,
1/8 tsp: Cayenne pepper,
1/2 tsp: Coriander,
1/4 tsp: Black pepper,
1/4 tsp: Cumin,
1/8 tsp: Ginger,
1/2 tsp: Salt, (optional)
1 cup: Pre-cooked chickpeas,
4 tsp: Lemon juice, (optional)
Cilantro to garnish,
4 tsp: Orange juice, (optional)

Directions:

http://www.vrg.org/recipes/vjindian.htm

LOWFAT INDIAN CUISINE

By Kumar Ramanathan

Heres a great potato stuffing for dosai.

Cut potatoes into small cubes. Boil potatoes until tender, drain, and
remove the skins. With oil, fry mustard seeds, yellow split peas, and
blackgram dal and set them aside. Next, saut


onions in water with chopped
garlic and tomato. Add turmeric, cayenne pepper, coriander, black pepper,
cumin, and ginger to the onion. Add chickpeas and mix thoroughly. Add
cooked potatoes. Add the fried mustard seeds, yellow split peas, and
blackgram dal to the potatoes. Mix them all thoroughly. Add lemon juice and
garnish the masala with fresh cilantro. If the masala is too spicy for your
taste, add orange juice.
Put a little masala in the middle of each dosai and roll the dosai. Do the
same for the remaining osai.
Total calories per serving (filling only): 108

Fat: 1 gram

Posted to recipelu-digest by LSHW on Feb 17, 1998


Source from luhu.jp