VEGETABLE-DHAL-SEVAI

I have earlier, posted 4 varieties of Sevai. This, perhaps, can be called the King or Queen of the group...it has been pumped up with so many nutritious things...like vegetables and split mung dhal. For making the Sevai batter, please refer here.
Red bell pepper, renowned for its anti oxidant qualities and also help support in healthy night vision, Green bell pepper, a good supply of vitamins and minerals, Yellow Bell peppers, rich in fiber and iron,  Carrots, rich in beta-carotenes, and Split mung dhal, excellent source of proteins and minerals......have all found their way into this rich Vegetable-Dhal-Sevai. Now, over to the recipe.......

Ingredients

Sevai made out of 1 1/2 cups of rice

Split mung dhal - 1/4 cup, soaked and cooked as separate grains

Carrots- julienned, 1/2cup

Red bell pepper - cut into thin strips - 1/4cup

Green bell pepper - cut into thin strips - 1/2cup Yellow bell pepper - 1/2 cup

Salt to taste

 To Season

Cooking oil - 3 tsps

Hing powder - 1/4 tsp

Mustard seeds - 1 tsp

Broken urad dhal - 1 1/2 tsps

Jeera - 1 tsp

Red chillies - 2-3 Fresh pepper powder - 1/2 tsp

Recipe Cuisine: South Indian;Category: Breakfast/Dinner

Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4

Vegetables cut and lined up

Seasoning, above mentioned done

Bell peppers added, and after a little while.....

                                                             Carrots too enter the pan

Add salt.......

and pepper powder...and after giving a gentle and good stir......

add the cooked and cooled mung dhal and gently mix everything

Put them over on top of the prepared  sevai, which has been spread out and enabled to cool down.

Mix gently, taking care not to break the sevai strings too much.

Fresh vegetable-dhal sevai is ready! Looks inviting???

Gulp it down .......................serve it with Vedikka vitta more kuzhambu or Coconut-Coriander chutney

This post first appeared in www.malpatskitchen.com

Categories: Sevai Varieties, South Indian Breakfasts, Tiffin Varieties