HOTCHULHA

Ingredients:

• Fresh Methi leaves – 1 Cup – chopped thinly
• Chanadal – 2 Tablespoons – Soak them in water for 30 minutes.
• Onion – 1 big – Cut into small pieces
• Ginger-garlic paste – ½ Teaspoon
• Turmeric – ¼ Teaspoon
• Coriander Powder – ¼ Teaspoon
• Amchur  Powder – ¼ Teaspoon or one pinch
• Green Chillies – 5
• Oil –  2 Tablespoons
• Salt to taste.

Method:

1. In a food processor put the soaked chanadal & green chillies, grind them coarsely, and keep them aside.
2. Take a heavy bottom pan, pour 2 tablespoons of oil, and bring it to heat.
3. Put the onion and sauté it for couple of minutes.
4. Add ginger-garlic paste and fry this until raw smell goes off. Add the chopped Methi leaves and fry them for couple more minutes.
5. Lower the heats, put Turmeric, Coriander powder, salt, and mix it well.
6. Now add the chanadal mix and fry this until chandal mix cook through.
7. Sprinkle Amchur powder, adjust the salt, and take it off from the stove. 

It goes well with hot Roties or White Rice with Sambar/Rasam.