Mirch ka Salan
by Tarla Dalal
Added to 52 cookbooks
This recipe has been viewed 22931 times
The traditional hyderabadi salan can now be prepared in the microwave, in just a few minutes and with absolutely no compromise on taste.
- Combine all the ingredients in a microwave-proof bowl, cover with a lid and microwave on HIGH for 2 minutes stirring once in between after 1 minute.
- Cool and then grind to a fine paste in a mixer using some water if required.
- Keep aside.
- Slit each chilli lengthwise taking care that they remain joint at the stem. Remove all seeds and veins.
- Combine the chillies with 1 teaspoon oil and mix well so that the oil coats all the chillies. Place them on a microwave-proof plate.
- Place a glass of water in the centre of the microwave along with the chillies to prevent them from getting wrinkled. Microwave on HIGH for 2 minutes. Keep aside.
- Combine the remaining oil, mustard seeds, nigella seeds, fenugreek seeds and asafoetida in a microwave-proof bowl, cover with a lid and microwave on HIGH for 1 minute.
- Add the tumeric powder, chilli powder, ginger-garlic paste, salt, the prepared masala paste, ¼ cup water and salt and microwave on HIGH for 2 minutes.
- Add the slit chillies and tamarind pulp and microwave on HIGH for 1 minute.
- Serve hot.
Nutrient values per
|Vitamin A||82.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.5 mg|
|Vitamin C||0.4 mg|
|Folic Acid||1.8 mcg|
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