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The ingredients needed to make Aloo tomato sabji methi thepla vegetables soup moong dal khichdi:
- Prepare For methi thepla :-
- Prepare 2 small methi
- Prepare 1 bowl Wheat atta
- Take 1 bowl Oil 1 katori
- Take 2 tsp Besan
- Prepare 1/2 tsp Salt to taste lal mirch powder
- Prepare 1/2 tsp Haldi
- Use pinch Hing / asafoetida
- You need For aloo sabji
- You need 3 Aloo
- You need 1 Tomato
- Use 2 tbsp Oil
- Provide 1/4 tsp Mustard seeds
- Provide 1/4 tsp Jeera
- Provide 1 tsp Lal mirch / red chilli powder
- Use 1/4 tsp Haldi / turmeric powder
- Take To taste Salt
- Use For soup:-
- Provide As needed All veg like lauki / bottle gourd tomato palak carrot cabbage beetroot coriander
- Prepare To taste Salt
- You need 1 tsp Black pepper
- Get 1 tsp Lime juice to taste
- Prepare For khichadi:-
- You need 1 tbsp Moong dal chhilkavali
- You need 1 tbsp Khichadi rice
- Provide To taste Salt
- Get pinch Haldi / turmeric powder
Steps to make Aloo tomato sabji methi thepla vegetables soup moong dal khichdi:
- Take atta besan mix it well & knead for dough making. Keep it for resting 10 mins. Divide them into equal portion and roll it out & fry them like paratha with oil.
- Cut aloo tomato in pressure cooker add oil mustard seed jeera hing crackle them add tomato salt lal. Mirchi powder haldi mix and add aloo again mix it add water and cover lid and 2 whistle cool it transfer to bowl garnish with Fresh Coriander
- For soup = Cut all vegetables and transfer to cooker add water then put the lid on wait for 3 whistle to come out, cool it, blend it and strain it.Then take the blended stock on flame add salt, lime juice & pepper mix well cook for 2 mins then put it off.
- For khichdi:- Mix moong dal and rice clean and soak for 10 mins transfer to pressure cooker add salt and turmeric powder mix well put the lid on wait for 3 whistle to come out then put it off.
- Serve with Aam achar / mango pickle
Chop onion and tomatoes finely, slit the green chillies. Clean the leaves and keep it ready. Moong Dal Khichdi is a healthy and comforting meal made with rice and lentils. Add the cooked rice and dal to the pan. Moong dal (pasi parupu) is very nutritious, needs less soaking and is easy to digest.
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