Instant Cilantro Paruppu Usilli

I know that most of you would have clicked on the link the minute you read the word instant and thought no way. But let me tell you that it is possible and it can make our life simple.I was thinking of experimenting with an idea for long and at last found the time to prepare it. For the two girls(they will know when they read this post) who have been demanding that I come up with a quicker version of the traditional recipes I give you this recipe. I am sure it will cut your cooking time in half and give you more time to relax after a long day at work. So all the traditionalist please give this one a try and let me know what you think of the express version.I also like to add that this version is economical and does not need a lot of thoor dhal as they cost an arm and a leg at the local Indian grocery stores. This is traditionally eaten with more /yogurt kozhambu or Khadi and you can find a 6 minute version here.

My entry to Siri' of Siri's corner's event Herb Mania:Cilantro for the month of October.

Gadgets:

Mixie/blender
Wok
Plate
Spatula
Microwave.

Note: If you don't have the microwave use can steam it like idlis.

Ingredients:

Thoor dhal- 1/2 cup
Channa dhal flour or chick pea flour- 1/2 cup
Water - 1/2 cup for the mix and 1/2 to sprinkle while cooking
Chilli Powder - 1 tsp
Salt
Asafoetida - 1/2 tsp
Mustard seeds - 2 tsp
Udad dhal - 1 tsp
Cilantro - 1 bunch
Dry Chilli - 1
Oil - 2 tbsp


Preparation:

1. Lightly roast the thoor dhal and then grind it into smaller bits and powder.




2. Mix chic peas flour, salt, chilli powder, 1/4 tsp asafoetida and thoor dhal powder with 1/2 cup of water.


3. Spread this thick paste onto a plate and microwave for 5 minutes.NOTE: Please do check the power of your microwave. If you are unsure microwave for 3 minutes and if you think it is undone microwave for another minute and see before increasing the time.

4. Cut into smaller pieces and add to the blender and buzz for a minute or use your fingers to break into smaller pieces.



5. Heat oil in the wok add asafoetida, mustard seeds allow that to pop and add udud dhal and blended mix and mix well.

6. Sprinkle water for every minute and cover and cook this mix for 7 minutes.

7. Add chopped cilantro and serve hot.



Note: If it is served later, sprinkle a little water heat and then serve.