1tspVangibhath powdersub with Sambhar powder, see notes
1tspsalt
1/2cupChopped Tomatoes
1/4cupGrated coconut
2TBSPcarrotsminced
2TBSPFrench beanstrimmed and minced
Tempering
1/2tspmustard seeds
1/2tspSplit black gramurad dal
1/2tspBengal GramChanna Dal
1tspcashewsopt.
3green chilliesslit / minced
1/2tspGingeropt.
1sprig curry leaves
Instructions
Roast the Sooji / Semolina in a dry kadai / pan till an aroma wafts out.
Cool and reserve.
Chop all veggies , chillies, ginger etc
If using Store bought Roasted Rava, skip the first step. You can directly proceed to chopping the veggies.
Par boil the veggies with a pinch of salt in an open pan till the bean is 85% done.
Drain the water and reserve
Bring 1.5 cups of tap water to a rolling boil. Reserve.
For the rest of the steps, please check the video embedded below.
Video
Notes
Vangibhath spice powder is the USP of this recipe. If you dont have that on hand, use the following recipe to make an instant Spice mix.
Coriander seeds (dhaniya seeds) – 4 tbsp
Channa Dal (Bengal gram) – 1 ½ tsp
Cloves – 1
Cinnamon – ¾ – 1 inch long
Marathi moggu – 1 or 2 (totally recommended for this spice powder)
Red dry chilles – 4 nos
Kashmiri Mirch – 4 nos
Oil to fry spice – 1 tbsp
Dry Copra grated – 3 tbsp (optional, but greatly adds to the texture and flavour)
How to make an instant Vangibhath Powder
In a skillet, add oil. When hot, add channa dal, red chillies, cinnamon, clove, Marathi moggu. When dal turns slightly brown, add coriander seeds and switch off heat.
Fry the coriander seeds and in the end, add Dry Coconut (grated). Cool.
Grind and use in the recipe. This makes for 1 serving of Kharabhath above.