Name: Kala Chana & Tindora Curry - Mangalorean Kadle Manoli | Show Me The Curry
Uploaded: 2020-03-26T02:42:03.000Z
Duration: 7 min 43 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Adverbs of degree

I'm Hittle Manu Gia and too difficult show you how to make college in over 10.

They are chickpeas, basically the dark variety.

And when these were dry, there were a lot smaller compact in size and there were a lot darker in color as well.

Um, we soak these overnight, you can get away with soaking him about 4 to 6 hours.

And we drained out all the water and Winston and here they are, what they look like.

So that buff up actually quite a bit of it, and they get light and colors.

We're gonna be pressure cooking these, and to this, we're gonna add three cups of water.

This is fresh water, not the water that it was soaking in, actually.

And we're gonna add one teaspoon of salt can always adjust later as well.

So we're gonna close up pressure cooker, and we're gonna cook these until the pressure cooker whistles one time, and then we're going to switch your stove to a low and continue cooking for 45 minutes after, which will turn off the stove and just let us a fair.

And the pressure should go down all by itself.

It's the other star of this dish is 10 Dora or tonally?

What we've done is we washed it, chopped off the site and cut it into thirds.

And this is approximately a pound for there's a couple of steps to this recipe.

So to start out this recipe, we're gonna dry.

I have a heavy bottom pan here on medium heat, and first off, we're gonna dry.

Roast half a teaspoon of meaty or fenugreek.

See, So they're going to be a driver using ingredients separately because they all coquette different pace, and you don't want any one thing to burn over the others.

And if you notice the color is changing pretty quickly, this was about just a minute.

We're gonna pull it off quickly and take it out into a separate plate.

Keep it aside, and in the same pan we have three tablespoons of coriander seeds, hole Kenya.

We're gonna constantly stir this until they get nice and toasty.

Once you start seeing it smoking and color changing again, we're going to remove it into the same pan and keep it aside.

And finally, we have 3/4 cup of dry coconut treaded, and this is gonna go really fast.

So keep stirring and just watch out for little brown streaks.

And I've already lowered my plane so coconut doesn't burn.

And once you see the nice, toasty color of the coconut, gonna switch out the stove and at 1/4 teaspoon of turmeric powder and red chili powder to taste and kind of mix it in in the hot pan, and the heat will help release nice flavor and color for the spices.

Once it's mixed in gonna take it off, you put it in the same pan.

The stove goes back on two medium in the same pan.

We have about two teaspoons of oil and 1/2 a cup of finally sliced onions, and we're gonna cook down these onions until they get a nice golden brown.

Get the onions look done transit them into the ball with the other ingredients.

So here all the ingredients that we roasted and fried and we're gonna put it into a blender, and we're goingto make it into a smooth paste.

So if you need to add a couple of drops of water or a couple of spoons of water, it's absolutely fine.

It just needs to be a fine paste in a medium sized pan.

We have one tablespoon of oil heating up, and we're gonna add some dry red chilies.

We have 1/8 teaspoon of asa potato or hang and a few curry leaves.

And to that, we're gonna add our chopper mix and add a little bit of salt.

We're gonna cover this and allow it to cook until it's about 3/4 of the way down.

Gonna pour the liquid back in on You've been staring even between.

Just make sure it doesn't burn and it cooks evenly.

You know, it has a nice caramelization on them, but yet they're still have a little crunch to them and that's exactly how we want it.

We didn't need to use any additional water, and it's not a pace, but it's finely ground, and that's fine.

But if you needed to use a little water, and that's absolutely fine to pour this in next, Emanuela collagen is ready.

Once we reduce the heat and allowed to cook for 45 minutes on, the pressure went down by itself, and you gonna added into the band with the water.

Now, depending on the consistency that you like, you can choose to add a little more water.

And we're gonna keep cooking it for a little bit longer about 3 to 5 minutes so that all the flavors incorporate together.

So its mean five minutes we're gonna open up the lead for the liquid back into the plan and give it to mix.

So we like our 10 Dora to have a little bit of her bite, but if you prefer it a softer, you can cook it a little longer, but it's perfect for us.

We know going to add in one medium tomato, chopped.

Give it a final mix and we're gonna turn off the stove and it's ready to so so cal agenda and endure.

I love the colors, the green of the Pandora, popping out the, um, under cooked tomatoes.

That's one of the reasons why we did not cook them too much, because you don't want to get mushy and used to want them to be able to see the color and see them on the back from the college and are absolutely delicious.

It was so yep, only one thing left to do.

I love the fact that the tundra is still fresh in Indian cooking.

We just tend to overcook everything, and everything is a mush.

But Donna is one of the few vegetables that can be eaten raw, so there's no problem and cooking it to any level that you like.

So if you prefer it mushy, go ahead and do that.

But please try it a little bit undercooked, and you'll love a little crunch that it offers.

The textures are so wonderful again that softness off the collagen on the crunchiness of the Pandora fabulous, fabulous dish.

So if you like this video and you like to see more from us, please don't forget sits crying because you'll be the 1st 1 to know every time we release the video on there absolutely free.

So enjoy your college and I went in and join us again.

 On another episode, Show me the curry dot com, adding a pinch of spice to your life. 

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Kala Chana & Tindora Curry - Mangalorean Kadle Manoli | Show Me The Curry

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