INGREDIENTS: Oil, Avalu (mustard seeds), Jilakara (cumi seeds), Urad dal (vundhiballu), Bengal gram (senagaballu), Curry leaves, Green chilly, Red chilly, Salt, Onions, Coriander, Sago (saggubiyyam), Green gran dal (pesara pappu)
PREPARATION:
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- Soak sago in water for 1 night or 8-10 hours till soft
- Soak green gram dal in water for 2-3 hours
- Drain water completely from both
- Place kadai on flame, heat 5-6 spoons of oil in it,
- Add avalu, jilakara, urad dal, bengal gram, curry leaves, cut green and red chillies and fry
- Then add cut onion pieces, shallow fry
- Add sago n green gram dal and saute for few minutes
- Close the lid for few minutes and cook in medium flame
- Garnish with coriander
- Serve hot with legumes (pappulu) powder or plain
Vegetables such as alu, carrot, peas, corn, can be added along with onions if interested
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