Ic21 Gujarati Tuvar Dal; Ic22 Methi Aloo; Ic23 Veg Handva - LG MC2146BRT Owner's Manual

Indian Cuisine
Category Weight Limit
IC21 Gujarati
Tuvar Dal
Methi aloo 0.2~0.4 kg
IC22
IC23 Veg
Handva@
@ Do not put anything in the oven during Pre-heat mode.
*Refer pg 79, fig 2
#
Refer pg 79, fig 1
Utensil
0.3 kg Microwave
safe (MWS)
bowl
Microwave
safe (MWS)
bowl
0.3 kg Microwave
safe (MWS)
flat glass dish
&
#
Low rack
&
High rack*
For
Tuvar dal / Arhar dal (soaked for 2
hours)
Water
Oil
Mustard seeds
Jeera
Finely chopped ginger
Slit green chillies
Curry leaves
Chopped tomato
Chopped onion
Hing
Salt, turmeric powder, red chilli
powder
Jaggery (Gud)
Method :
1. In a MWS bowl add tuvar dal, salt, hing, turmeric powder, water. Mix well.
Select category & press start.
2. When beeps, remove the dal.
3. In another MWS bowl add oil, mustard seeds, jeera, finely chopped ginger,
slit green chillies, curry leaves, chopped onions, red chilli powder. Mix well &
press start.
4. When beeps, remove the bowl & add these ingredients to the dal. Add
tomato, jaggery & mix well. Press start. Squeeze lemon juice & serve.
For
Methi leaves (chopped)
Big size potato (cut in pieces)
Tomato
Green chilli (chopped)
Salt, red chilli powder, haldi, garam
masala
Method :
1. In a MWS bowl take oil, chopped green chilli, & chopped tomato. Mix well.
Select menu & weight and press start.
2. When beeps, mix & add cut potatoes. sprinkle little water on top. Cover &
press start.
3. When beeps, remove cover. Add chopped methi leaves & all the spices. Mix
well & cover. Press start. Give standing time for 5 minutes. Serve hot with
chappati or parantha.
For
Rice
Urad Dal (Dehusked)
Boiled vegetables (Potato, Carrots,
Peas, Palak)
Oil
Lemon juice
Soda bi carb
Chilli powder, turmeric powder, salt
Ginger & chilli paste
Mustard seeds
Curry leaves
Hing
Method :
1. Clean, wash & soak the rice & dal together in enough water for at least 4 to 5
hours. Drain & keep aside.
2. Blend in a mixer till smooth, add the curds & mix well. Cover & keep aside to
ferment overnight.
3. After fermentation, add salt, chilli powder, turmeric powder, soda bi carb,
ginger & green chilli paste. Mix well.
4. In a MWS bowl, add oil, mustard seeds & curry leaves & microwave for 2
minutes and keep aside.
5. Add the boiled vegetables to the fermented batter, add the tadka prepared &
lemon juice & hing. Mix well all the ingredients.
6. Pour the batter in MWS flat glass dish.
7. Select category & weight and press start.
8. When beeps, keep the MWS flat glass dish on low rack & press start.
9. When beeps, transfer the MWS flat glass dish to high rack & press start.
50
Instructions
0.3 kg
300 g
600 ml
1 tbsp
½ tsp
½ tsp
1 tbsp
3 nos.
A few
2 nos.
1 no.
A pinch
As per taste
As per taste
0.2 kg 0.3 kg
2 cups 3 cups
1 no. 2 nos.
1 no. 2 nos.
1 tbsp 1½ tbsp
0.3 kg 0.4 kg
0.3 kg
200 g (1 cup)
½ cup
2 cups
1 tsp
2 tsp
A pinch
As per taste
1 tsp
1 tsp
A few sprigs
¼ tsp
0.4 kg
4 cups
3 nos.
3 nos.
2 tbsp
0.5 kg