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  • Hi.

  • Welcome to show me the garden dot com and I'm people.

  • And today we're making a collagen a sub sea.

  • So this is the dry version of a curry that we've shown before, but it's super fabulous.

  • Super delicious.

  • So nutritious.

  • So here we have actually got two cups of cola.

  • Jenna, this is what it looks like.

  • And, uh, what we did was we washed it and we soaked it overnight.

  • As you can see, they have increased in size and just go out the water and then pressure.

  • Right?

  • And if you notice, they also get lighter.

  • So that's when you look at this.

  • At the beginning, they look like stones.

  • My kids thought they were stone sitting on the counter.

  • Yeah, but look what they turned into, so it's really delicious.

  • So he drained out the water from the China and one cup of dry china makes approximately 2.5 cups of soap, Jenna.

  • So in essence, we have five cups of soap.

  • General, I'm gonna add one teaspoon off salt and we have four cups of water.

  • Thanks.

  • Close up the pressure cooker signal.

  • With this salon, you dig into the flame, but in a medium high, allowed to listen twice and then nor the heat to a simmer and allowed for 45 minutes and then tell the heat.

  • But the pressure put on by itself.

  • Hey, scythe.

  • Pressure is completely gone from the cooker.

  • Let's take a look.

  • Look at that.

  • Jenna are cooked absolutely perfectly.

  • If you can see some of them have a small slit and they're almost splitting open and that's perfect, that's exactly how you want him.

  • And that way they'll be nice and tender when we cook these one tablespoon of oil beating up on me.

  • And to this, we're gonna add half a teaspoon of cumin seeds, 1/8 teaspoon of acid potato, quarter teaspoon of turmeric, pepper and one sprig of crete.

  • And then, quickly, we're gonna add half a cup of chopped onions on one table.

  • Spoon each of garlic and minced ginger and green chilies to taste finaly chopped okay until the onions get translucent and onions.

  • Been cooking for about two minutes and they're nice and translucent.

  • This point we're gonna add our China now.

  • We're not using the water from the China at all, but I'm gonna go ahead and reserve it, so we need a little bit later on.

  • We'll still have it.

  • Give it a mix for the spices.

  • We're gonna add half a teaspoon of gotta Masella half a teaspoon of red chili powder, or to taste one teaspoon of coriander powder, half teaspoon of cumin powder and shot Masella about half a teaspoon toe one teaspoon or to taste and give it a mix.

  • Since you're not going to be in the water that the generals were cooked on, that it's really nutritious.

  • Water you can do is if you're feeling a little dry just for a little bit in there and just allowed to cook a little bit more, and we're gonna allow you to go for about four minutes and it's done.

  • So collagen, a sub z's ready, looking it.

  • And of course, what we gonna do with the end is it's a cilantro fresh cuts.

  • Alondra and goingto also speak some lime on it.

  • Course to taste.

  • Yeah, that was a such a great dish, and it is pretty dry, but we still have that reserved liquid.

  • That's why we don't throw it out from the beginning.

  • At any point, it gets drier if you're serving this later, if you're serving at tomorrow and you need a little extra moisture, it's always best to use that liquid instead of water.

  • So you just keep adding more and more flavor into the dish, right?

  • But that is again we mentioned earlier.

  • It is very nutritious water.

  • People used to make a dollar.

  • You could use it to make a tough or do too much body over that has, and it's it's really good, or even soups or something like that.

  • It's really, really nutritious, so don't run away.

  • Use it for something.

  • So let's give it a try.

  • Mmm mmm.

  • Young.

  • They're cooked so perfectly, these college.

  • And as are the black chick peas, they tend to be a little bit harder and more are the, you know, flavor and texture than your plain white garbanzo beans.

  • So it's essential that you cook them properly, and if you do, they just melt in your mouth so young and that then you know this is Andrew and the line just went up.

  • I don't get it, I'm telling you, it's young.

  • It's almost like a chopped Yeah, Charlie licious.

  • So healthy for you.

  • Amazing recipe So we'd like to thank injury my sister in law for this amazing recipe, and we're gonna enjoy it.

  • And you enjoy it too.

  • So join us again on another episode of Show Me the curry dot com and just spice to your life.



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Kala Channa Subzi (全孟加拉克) | Show Me The Curry Vegetarian Recipe (秀出咖喱素食食譜) (Kala Channa Subzi (Whole Bengal Gram) | Show Me The Curry Vegetarian Recipe)

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    林宜悉 發佈於 2021 年 01 月 14 日